Whether you eat these brownies on their own or covered with ice cream, your world will be forever changed.
Lomas believes that using melted chocolate instead of cocoa in the batter makes the brownies especially moist and gooey; cocoa powder, on the other hand, would yield a more cake-like brownie. Stick with unsweetened chocolate, too, since it helps you control the amount of sugar in the recipe and ensures a soft, tender texture. The better the chocolate, the better the brownies .
Just like pancakes, you'll want to mix the flour into the chocolate mixture until it’scombined because you don’t want to overwork the gluten. The latter would result in gummy brownies.When you’re testing to see if the brownies are done, don’t be discouraged if a few crumbs stick to the toothpick. It will never come out truly clean, since the brownies are so moist. Instead, make sure that the brownies are set and don’t jiggle when you remove them.
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