Thanks for sharing. We had one of those errors recently when it was my turn to run the community kitchen dinner and make sure my team was getting all the cooking done in time for 75 people. So we had gotten a donation of two boxes of Green and Black 85% cocoa chocolate bars, 10 3.5 ounce bars per box, and I decided to turn them into brownies, We needed 26 ounces of chopped chocolate to melt and there was way more in the boxes and I handed them all to someone and asked them to chop the 26 ounces. And I had a sort of newbie melting the chocolate and mixing the brownies and I look over from time to time and I see this lovely very large bowl of chocolate and I'm more focused on the main dishes at that moment so I'm not evaluating ingredient in the brownies. I left them a great recipe I've been making for years. I glance over and the first batch has gone into an ungreased pan with no parchment. So I wander over and we prep a new pan and I notice the brownies look almost curdled and dry. So we doctor them up with more butter, anoth egg and some milk. I ask if any water got into he chocolate and try to figure out what is going on. So I change up the recipe for the next couple of batches to add more eggs and butter and they still don't look right. And we're out of time so we go with it. When they cool we taste one and the flavor is great, really chcolately. bUt are dull instead of shiny and really dry. lIke pass me a gallon of milk dry. But I decide to serve them anyway under ice cream and whipped cream people keep coming up to compliment us on how chocolately the brownies are. It isn't until I driving home that the pieces come together. I realize I did not see the rest of the chocolate in the kitchen when I cleaned up and the large bowl suddenly seems like way too much. My helper chopped all the chocolate. 20 bars at 3.5 ounces each. Three times the required chocolate. No wonder they were dry and oh so chocolately. April Fools two weeks early. Kinda of funny now.

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