I've tried these brownies twice now, and both times they turned out as described. However, if someone wanted a bit more fudgey and a bit less cakey, which ingredient would you modify? On a side note, King Arthur Flour is my new favorite site. The way the recipes include pictures and seem to be written by real people, and not cookbook writers is very appealing to me. Al, best to simply use a cake-type brownie recipe, rather than try to amend this one. We have a good one in The King Arthur Flour Cookie Companion cookbook; you could probably check it out at your local library. And thanks for the kind words - I write cookbooks, but I'm also a "real person." (Luckily for my family!) PJH

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