The BEST BrowniesThis recipe is an adaption from the Toffee Brownies in the Ottolenghi Cookbook, converted to US measurements! 7 tablespoons unsalted butter (1 cup, or two sticks, minus one tablespoon), plus melted butter for greasing the pan1.75 cups sifted plain flour or 1.25 cups unsifted flour½ tsp salt10.5 oz dark chocolate, broken into pieces2 free-range eggs1 1/8 cup
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