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Ma Schaller's Famous Orgasmic Chocolate Brownies
Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.
Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in flour mixture (and nuts, if using them) until just combined.
Pour batter into greased 8-inch square metal pan, smooth into corners; bake until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20-23 minutes. If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more. Cool brownies completely in pan set on a wire rack. Cut into squares and serve. (Pan may be wrapped in plastic, then foil, for up to 2 days, to preserve moistness, cut and remove brownies only as needed.)
Barb notes: Believe I bake them more like 25 minutes.
Double the recipe and use a 9x13x2-inch pan and bake about
30-35 minutes; not too long. Test for doneness.
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