Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 10:39:01 -0600, zxcvbob >
> wrote:
>
>> Almost identical to my recipe, but I use 1/3 cup cocoa and add a tsp of
>> vanilla (I think the vanilla is important.) Use salted butter. I
>> usually double them and bake in a glass 9x13" pan, or triple and bake in
>> a 4l lasagna pan.
>>
>> I may try adding extra cocoa next time and see if it makes any difference.
>
> Do yours turn out really gooey, or are they more like typical
> brownies? Could it be the baking time? I agree on the vanilla.
>
> Carol
>


They are more dense than typical brownies; they rise when they bake, but
then they always fall. I wouldn't say "gooey" unless you undercook them.

Bob