for more detailed info (measurements, etc) click on the above link. otherwise, here are photos of the ingred you will need.
it produces a very thick batter.
i substituted regular grocery store sea salt
instead of going with maldon, himalayan pink or sel gris because i am broke. if you choose to go this route as well, i would suggest not putting the salt on top of the batter
and instead mix it in with the other dry ingredients.
the result is a spectacular brownie. even when they're under baked. (i like my brownies a bit gooey, so what?)
i'll be back tomorrow with regular scheduled posts. hooray!