What a fantastic recipe! I've recently started baking from scratch and am so glad I found this brownie recipe. However, there was one glitch with the baking... The recipe says to bake for approx. 30 minutes until you see just moist crumbs, but not unbaked batter in the center. After 30 minutes, my brownies were almost completely uncooked! In fact, it took almost a full hour until they looked like the pictures on here! By that point, the center was beautifully moist, but the edges were too hard and crunchy for my taste. Instead of coming out of the pan in solid, lovely squares - they came out in pieces and chunks. Very yummy chunks, but still... I'd love to get that perfect brownie square. I used a 9x13 light-colored metal pan, lined with (greased) parchment. Could the type of pan be the cause of this? I'd love to make these again and will probably try a glass dish next time. Even despite this, these are hands-down the best brownies I've ever had! Thank you! Kathleen do you have an oven thermometer, one that you stick inside the oven to read the temperature? It sounds to me like your oven is way under-temperature... ovens older than 2 years old can sometimes become uncalibrated. The pan sounds fine, so I'd guess your oven was probably baking at about 275°F, from your description. Glad you enjoyed them anyway - PJH

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