I just made this recipe for German chocolate brownies and am concerned that the measurements posted are not correct. I used exactly the items required (double checked) and felt I followed the directions to a tee, but the batch has come out very soggy and NOT set. This is even after adding 15 extra minutes to the final baking time. Could the 3/4 C. butter be a bit too much? And why no eggs? Shouldn't at least one egg be in the batter to serve as a binder? My digitally programmed oven is less than one year old and having over 30 years experience as a baker, I am miffed on this one. The recipe sounded too yummy to pass up, but I may need to throw away the batch once it cools. Thank you, Connie in Florida
A Note from Betsy at Recipelink:Hi Connie, I think these brownies are supposed to be gooey. I found the original recipe and there isn't a typo, at least comparing it to what's posted here. Here is a similar recipe that's a 'tried and true' to compare it to that uses melted caramels instead of the frosting: Turtle Brownies (using cake mix) Board: All Baking and Breadmaking at Recipelink.com From: KAREN VANCOUVER BC CANADA 12-14-2004 MSG ID: 0215640 MSG URL: http://www.recipelink.com/msgid/0215640 I hope someone that has tried the recipe will add their comments about it.
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