so i tried making the recipe for chewy brownies from this article kindly provided by doctor_mama (see link below).
i used an 8 x 8 pyrex pan and followed the recipe as closely as i could. the only substitution i made was caster sugar, which is finer than granulated white sugar.
although they tasted wonderful, the brownies turned out really thick and dry as a bone.
is it possible that the fine sugar alone caused this? or could it be that i overcooked them? the recipe called for 35 to 45 minutes. assuming pyrex would require more time, i checked after 35 minutes and the toothpick came out clean. or does this have to do with beating too much or too little? the recipes i've seen disagree on this point.
the search goes on!