Now, there are three subspecies of brownies: Fudgy, Chewy, and Cake-y. How you make each of these brownies changes only in the ratio of flour-to-fat, with the fudgier, gooier brownies chilling more on the lipid end of the scale, while cake-y brownies are all up in that gluten's business. The actual methodology should not change, in that underbaking
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