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An excellent chocolate brownie ought to be soft and fudgy yet light.

This is a base recipe from which you can and should deviate. Let the mixture cook for longer if you prefer something crumblier. Replace the cocoa powder with extra chocolate if you prefer something denser. Add nuts for a grown-up brownie.

Use dark, milk or white chocolate couverture depending on the chocolate intensity you crave.

Swirl through salted caramel or white miso just before baking for extra oomph.

But always finish with a sprinkling of Irish sea salt.


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