The evolving Brownie.
Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems