BAKING BASICS - TIPS FOR BETTER BROWNIES

(1) When melting butter and chocolate over water, be sure that the water is at a simmer, not boiling.

(2) It is best to melt the butter first and then add the chopped chocolate.  Stir occasionally and gently to ensure even melting and blending.

(3) When chocolate and butter are melted, do not allow the mixture to become too hot.

(4) The temperature of the chocolate/butter mixture determines the consistency of a brownie batter.  When it is cool, the batter will be thick; when warm, the batter will be thin.

(5) Brownies must be watched carefully toward the end of baking.  Even 1 to 2 minutes can make a difference in the texture of the finished brownie.  Brownies that are overdone will be dry.

(6) Always remember that brownies continue to bake even after being removed from the oven, so allow for this when testing for doneness.

(7) Even if the brownie bar seems underdone in the center, upon standing it will firm up.

(8) If nuts are omitted from a brownie recipe, the consistency of the bar will be entirely different.  Not only can it affect the baking time but also the brownie will be very dense.

From Great Cookies by Carole Walter.