In some other recipes, a clean wooden pick is a good indicator. But in most
brownie recipes, because of a fairly large amount of chocolate and a
relatively small amount of flour, this test won't work. If in such recipe a
tester comes out clean, the recipe is overcooked. Some cakes are that way as
well. 

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Blaine Deutscher
Sent: Sunday, January 10, 2010 1:54 PM
To: [email protected]
Subject: Re: [CnD] Brownie Pan

it's been such a long time since I made brownies. So let me get this
straight. if I touch it and it springs back then it's done but the toothpick
should not come out clean?

Blaine
----- Original Message -----
From: "Jennifer Chambers" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 09, 2010 11:27 PM
Subject: Re: [CnD] Brownie Pan


Up until a couple years ago, I did the same.  I didn't even own an 11
by 7-inch pan.  Then someone gave one to me, and I find that I really
prefer it for brownies.  It doesn't really matter which pan you use,
always start checking for doneness between 20 and 25 minutes,
regardless of the instructions in the recipe.

Jennifer

On 1/9/10, Sandy, OK! <[email protected]> wrote:
> That's exactly how it is with me, either the 8 inch square pan or the 9 by
> 13 inch pans.
> ----- Original Message -----
> From: "Jan" <[email protected]>
> To: "cd" <[email protected]>
> Sent: Saturday, January 09, 2010 11:18 PM
> Subject: [CnD] Brownie Pan
>
>
>>I know the 11-by-7 pan is considered a brownie pan. But most of my
>> recipes, I use either a square pan or a 9-by-13 pan.
>>
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