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[Photograph: Quentin Bacon]

These brownies are almost as rich as chocolate truffles. They're the best cut the day after they're baked so they have time to firm up first.

Brownies are easy to make—just don't try to get in your day's worth of exercise when you're mixing the batter. Moist, fudgy brownies require a minimum of mixing—just enough for all the ingredients to be evenly blended. Beating the batter at any stage will introduce a lot of air and make brownies that rise a lot while baking, giving them a dry, cakey texture.

Using all brown sugar in this recipe makes the brownies extra moist and adds a subtle hint of molasses flavor.

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Truffle Brownies »

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