Hi, its me again. Thanks a lot for the answer, finally made a brownie with shiny top after 2 attempts, yeahhh. The first attempt was actually better since the brownies was more moist but no shiny top since the butter sugar mixture boiled. For the 2nd one, I managed to get the shiny top but the brownies was drier. Is there a tip to get the perfect brownies? Shiny top and moist center. A few questions: 1. I used a mixer to mix all the ingredients for the 2 batch. From my prev experience, it always produce drier and cakey brownies. Is it better to mix by hand? Any tip on using the mixer to ensure better result. A note though, when using the same ingredients, the batter mixed by mixer resulted in more brownies. 2. Also, it takes a long time for foam to appear on the sugar butter mixture on stove top. Any way to speed up the process? Is it ok to use margarine and fine powder sugar instead of granulated? Thanks a lot. Grace, I'm sorry... it's going to be a real challenge to advise you on how to get the results this recipe promises when you're unable to use the ingredients called for. What flour did you end up using? But let me try: 1) I've never noticed any difference mixing brownies by hand or by mixer. But perhaps you're beating the batter too hard when you use a mixer. There's no need to beat; the batter might be getting foamier, and producing "more" and cakier brownies? Though in a 9" x 13" pan, the recipe should produce a pan of 9" x 13" brownies, no more, no less. Anyway, try using your mixer on low speed, and mixing just till everything is combined. 2) Try raising the burner heat to get the mixture to heat more quickly. But watch out - stir frequently to prevent scorching. Margarine in place of butter will make drier brownies. Powdered sugar in place of granulated will give you cakier brownies. Probably not results you're looking for... Sorry I can't be more help here - PJH

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