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Pecans and chocolate chips. I'm not a big frosting person though so I don't frost mine.

The perfect brownie is fudgy and cakey - moist and choclatey, they should bend when you break them in half so you know they have the right amount of fudginess.

I'm thinking of a fabulous recipe by King Arthur Flour for the Ultimate Butterscotch Brownie. It's got a little dash of rum. Take 'em of the oven before they're done, and it's absolute heaven. I rarely make them because when I do, they call to me from the kitchen -- I can't help myself!

Actually, the perfect brownie is the one in front of me, maybe with a little scoop of Bluebell Homemade Vanilla on the side. And hey, if the Eagles can make "lickety-splitly" a word, you can totally champion "delusionally":) Great recipe!

I'm not stuck on any one way...meaning, I like them all. One of the best I've had is glazed with dark chocolate ganache and sprinkled with coarse sea salt. YUM!!!

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