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That sounds brilliantly rich. I just need yeast and sour cream and I'm good to go. I'll let you know how it turns out.

When you say deep baking sheet, how deep do you mean? The biscuit tray I make brownies and slices in is an inch/2.5cm deep.

Does molten mean particularly hot or is it the same as melted butter: just warmed enough to make the butter liquid, not frothy?

I need a food icon!

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