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one 9× 13 inch
Easy
By Anna Olson
Published 2011
The key to these rich and fudgy basic brownies is mayonnaise, of all things. The mayonnaise takes the place of butter and really keeps this recipe moist. The biggest-yielding recipe for brownies in this book, this is the brownie recipe to make when you need to have a large inventory on hand (and they freeze well).
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