Thank you for your explanation, i am dying still ha ha. I use French Butter, President and normal sugar. I am afraid if i melt butter too long and it becomes too hot...the egg in the choc mixture will be cooked. Should i be watchful on that? or any level of heat will do??? :) I am not in the US, will our large egg weight the same? ( mine = 65g with shell) Do you think castor sugar, the one that is almost powder, will help? I am not at Hi altitude though. I have all the ingredients ready here. Only lack courage to whip up another batch. :) Thank you for your reply again. It did make me smile somehow. iii Well, our large eggs are about 50g without shell. Don't think that would make too much difference, your extra egg. You might just try using 200g eggs, and see. I've considered whether too hot cooks the eggs, but haven't found it to happen. Remember, the eggs are mixed with the cocoa, which protects them somewhat. The brownies still taste food, right? So don't be afraid to make them again - beauty is only skin deep, remember... :) PJH

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