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1
Preheat oven to 350F.
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2
Grease a 9x13-inch baking pan.
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3
Melt butter and unsweetened chocolate together.
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4
In a saucepan, heat buttermilk gently until just a little warmer than body temperature.
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5
Do not boil or cook it.
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6
In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda and salt.
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7
Mix well, using hands if necessary to break up any lumps, making as uniform a mixture as possible.
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8
Stir in chocolate chips, if desired.
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9
Pour wet ingredients into dry ingredients; stir until well combined.
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10
Spread in prepared pan.
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11
Combine remaining 1-1/4 cups brown sugar with unsweetened cocoa in a small bowl.
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12
Sprinkle as evenly as possible over the top of the batter in the pan.
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13
Pour on the boiling water.
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14
(It will look terrible and you will feel sure that you have ruined the whole thing; perservere.)
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15
Place immediately into the prepared oven.
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16
Bake for 30-35 minutes, or until the center is firm to the touch.
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17
Cool at least 15 minutes before serving.
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18
Invert each serving so that the fudge sauce on the bottom becomes a topping.
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19
Serve with whipped cream or vanilla ice cream, if desired.
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20
Best served within 1-2 hours of baking.
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21
Also good cold.
