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Best Brownies

Reviewed: Mar. 20, 2013
These were delicious! I agree that they fall somewhere between cakey and fudgey. I didn't top them with the frosting and they were perfect. I have a feeling if I were to top them with the frosting they would have been too sweet. The other thing I changed is that I made them gluten-free. I substituted the all-purpose flour with a 1/4 cup of sorghum flour and a 1/4 cup of white rice flour. Finally I found that I needed to bake them for the full 30 minutes... but I think that is a side-effect of the flour switch-up. I've used these flours before in other recipes and always find that I have to bake whatever I'm making for longer. Anyway, I will definitely be keeping this recipe on file!
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