I just made these brownies and the cocoa egg mixture was as hard as cement. I called your hotline and they questioned the cocoa I used. It is Bensdorp dutch process cocoa purchased from King Arthur Flour. They said the cocoa could have too high a fat content. Well, then you should tell me not to use your products when baking your recipes. I hope these things come out of the oven better than they mixed up. Your products are not cheap and I hate to waste all the ingredients. Please don't question a baker's skill or method if your recipe is not suited to your product; that is just wrong. I know how to read; I know I used large eggs and measured properly. I am an excellent baker and have the confidence to know something is wrong with the recipe.

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