I really love this recipe, but I do have some questions about my technique. The brownies were far lighter, which might be attributed to the cocoa powder I used; I also noticed that the texture of the brownies were a little grainy, kind of similar to when you let fudge crystallize. Did I maybe not cook the sugar/butter enough? Or did something else happen? They were also a bit drier and crumblier than I expected; did I perhaps overcook them (cooked them for 35 minutes)? That unknown cocoa powder could be the answer to a lot of this. The crystals you describe may be related to insufficient heating of the butter-sugar mixture. Brownies do over bake quickly, the extra 5 minutes likely influenced the crumbliness. Frank @ KAF.

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