"Greg Esres" > wrote

> Also, it says to let the eggs come to room temperature before
> beating. Again, why?

Coincidentally, I got a copy of Cook's Country in the mail today and
there was a comment about warm eggs, quoting: Baking recipes
commonly call for room-temperature eggs because the warmer the egg,
the more relaxed its proteins become, allowing for more air bubbles
to be incorporated when whipped.

Guess it has to do with the texture of the brownies.

nancy