I have made Claudia Flemming's Chocolate Brownie cookes dozens of times and never had a failure. I don'tknow what went wrong today, and of course they were supposed to be for a brunch I am helping to cater on Sunday.
The baking powder is a new can just opened, the eggs were beaten the required 15 minutes, I allowed the batter to stand and thicken as suggested and what I got were chocolate brownie mini pancakes. I have never made them in summer before and the humidity is at 68% today but my kitchen is a cool air conditioned 70 F. What went wrong? They are really flat and quite porous. They went into the trash and the rest of the batter after 2 pans with the same results was pitched. What a waste of Sharffen Berger! Any ideas out there?