Dear PJH, Pls bear with me... Definitely the brownies are delicious, the problem is we the whole family are on diet :( I made another batch this morning using two different kinds of castor sugar, one in fine grains ( finer than the previous ones i used), another one in powder form ( i used half of each.) The sugar butter mixture foamed and looked like yours this time...i was so happy. I divided the batter and baked in three rectangular pans. First : plain, without chips n nuts. Second: Plain, without chips n nuts but sprinkled sliced almonds n maccademia on top. Third...this is the batter from the bottom of the bowl...with chocolate chips stirred in while the batter was hot. Guess what? The first two pans came out dull n matt. Only the third one had a crack papaery thin top!!!! (I noticed that with my other brownies recipes...the last drop of the batter from the bowl was always baked out shiny.) Is this different tops the result of uneven mixing? I will sure try again but in case u have any advice, others can learn it together with me. Thanks for all your kind help, this is the first papery thin top brownie i made. ( box ones do not count.) iii In general, the stuff at the bottom of the bowl doesn't have as much flour. Since you've said n the past your batter is very stiff, I'm wondering if it has something to do with how you measure your flour. Take a look at our flour measuring method. Is that the way you're doing it? The flour in your recipe should weigh 4 1/4 oz. per cup, so a total of 6 1/4 ounces in the recipe. Yes? Hey, I admire your doggedness on this... though as I said, there are no brownie failures (or baking failures), because there's always someone who'll enjoy what you bake- PJH

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