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1.
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Line a 9x13 pan with foil, spray the foil with nonstick cooking spray, and preheat your oven to 350*F.
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2.
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First we'll mix together the dry ingredients, so combine the flour, the cocoa powder, the baking powder, and the salt in a medium bowl.
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Whisk them together until everything is mixed up and there are no lumps of flour or cocoa.
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Set this aside for a moment.
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3.
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In a large bowl, combine the melted butter and the sugar, and whisk it together.
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Add the eggs one at a time, whisking well after each addition.
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The mixture should change from a grainy mess into a smooth, satiny batter.
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4.
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After the third egg is incorporated, add the vanilla extract and whisk it inches.
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5.
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Add the dry ingredients and stir them in using a whisk or a spatula.
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Stir until there are no dry pockets in the batter, but avoid overstirring it and working the batter too long, or you might end up with tough brownies.
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6.
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Finally, add the chocolate chips and the chopped, toasted nuts, and stir them into the batter.
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My Note: Bake and Serve the Fudgy Brownies.
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Scrape the brownie batter into your prepared pan, and smooth it into an even layer.
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Bake the brownies in the 350*F. oven for about 25 minutes, or until a toothpick in the center comes out with just a few moist crumbs clinging to it.
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Once they're baked, let the brownies cool completely on a wire rack before cutting them.
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To cut them, lift them from the pan using the foil as handles.
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Use a large sharp knife to cut them into small squares.
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To get the cleanest cuts, run the knife under hot water and wipe it clean whenever it starts to get too messy.
