I use Pillsbury Softasilk cake flour because it's all they have available at the grocery store. I would love to be able to try out an unbleached flour (from a brand I already trust) in my brownies to see how it turns out! I've already promised to make a cake this weekend for the group of August birthdays in our group of friends -- including me -- so I guess this probably won't come in time. Even so, these folks come over at least once a month and are the frequent guinea pigs (victims? :D) for new recipes that I want to try. Any excuse to make cake is a good excuse!

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