Oh I am getting so obsessed in perfecting these brownies! I made sure this time that the margarine and sugar mixture was hot enough. Like my previous attempt, I did not put chocolate chips into the batter. The top crust was beautiful. Shiny and flakes off in tiny, delicate shards as you cut it. Indeed, the PERFECT top. BUT the brownie was still a bit cakey inside. I did not cool the batter before baking it because I did not put chips in them anyway. I was wondering whether the final batter temperature before putting in the oven could have an effect on the brownies crumb? Maybe the chocolate chips play a very important role because they still do melt a little when baking even if stirred in cool batter. I think it's more likely your eggs. Check and see that they weigh 1 3/4 ounces each (without the shell); the more egg, the cakier your brownies will be. Maybe your large eggs are just a bit larger than usual... PJH

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