Hi PJ and all, I made these brownies with the chocolate substitution recipe changes you gave me. "Maureen, 3 tablespoons cocoa + 1 tablespoon fat = 1 oz. chocolate. So I’d use 7 ounces of chocolate, melted, and reduce the butter in the recipe by 7 tablespoons, and the sugar by a little bit - maybe 1/4 cup? This will make it harder to melt the butter and sugar together, but give it a try - let us know how things work out. PJH" It worked great. Nice and fudgy but a bit cakey too - just like it says. I ran out of vanilla, only had a tsp. or so- but I upped the espresso powder anyway because I was sure I would like it. Seemed to work out well. By habit I had already put the baking powder into the flour, so it was added then. I don't remember any recipes that add it to the eggs, is there a reason for that? Other than that I followed the recipe exactly as per PJ's adjustments. As she mentioned it seemed to be a bit difficult to dissolve the sugar in the reduced amount of butter, but I watched over it and may have overheated it a bit, but I got the much coveted shiny cracking top, so that worked great. I added the chopped up chocolate to the butter mixture while still quite warm (but not too hot) so that it melted easily. Then I added all that to the eggs, salt, espresso and vanilla. I tested for doneness at 29 mins. and it looked a bit wet in the center, so I let it go for almost 5 more minutes and brought it out to test again. At first probe I thought it was still wet, but then I remembered the melting chips as another poster described and dug around some more, and found nice looking moist crumb- Looks perfect now that it's cool and cut. All my tasters love them: "Great chocolate flavor", "Good looking brownies", "the chocolate chips are my favorite part". Thanks for all your help PJH. Maureen, thanks so much for reporting back. I'm so glad it worked for you, and you were able to use some of that chocolate for a "good cause"! As for the baking powder - I kinda add it whenever I think of it. Go ahead and add with the flour, if that's what you're used to; it's fine. PJH

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