So. I have this amazing brownie recipe. It’s been tried and tested literally dozens of times and makes the moistest, fudgiest brownies, and every single person I’ve made it for has raved about it. The recipe uses good quality dark chocolate (Lindt or Green & Black, at a minimum) and I’ve always believed that the beautiful chocolate is what made it so deliciously rich.
And then the other day, my friend tells me that she’s made a super rich, super fudgey brownie using just cocoa powder? Say what??
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