This is the first Martha recipe I've ever tried that failed. I'm not sure if the oven temperature is too high or there's too much sugar in this (the ratio of sugar:fat:flour seems off) but this didn't work. The very edges and top cooked, but the centre stayed liquid raw. I even tried knocking the temperature down and baking for an extra 20 mins (until the top burned) but the middle stayed raw. The batter was also REALLY sweet, like syrup - maybe a lower temp and half the sugar might work better?
Is the temp wrong? 425 seems too high, more like it should be 325. I burned the edges and the middle was underdone. My oven thermometer was correct and I bake all the time. Anyone else have this problem?
Rating: 5 stars
I've made and shared these delicious brownies for a number of years now (date on the recipe I printed is July 2000), and have never had them turn out less than perfect. I use a glass 9x13 baking dish, lined w/parchment. Sometimes the edges are a bit overdone, but I just trim about a 1/4 inch "crust" off (and save for myself) and all is well. I've received countless compliments for these over the years.
Rating: 3 stars
Well, I'm not sure what happened. Perhaps it's my utter inability to bake edible brownies, box or otherwise. This one did not work either. The edges were extremely tough and the inside was really doughy. I followed the recipe to a "T" with no luck. Help!! I don't know what went wrong???