I followed the instructions for this recipe, except that I took the advice of others and used just two eggs, because I was hoping for less cake-like brownies. My plan was to use the brownies as layers for a brownie ice cream cake for my husband's birthday. Instead of a 9X9 inch pan as so many others had used, I used two 6 inch round pans. I filled each one half full of the batter. After 30 minutes there was a crust on the sides, but the inside was still undone. It seemed to take slightly over 40 minutes to get the middle cooked. Then when I took them out, boy was it hard to cut them! The crust was hard as a rock, but the middle was still nice an soft. After they had cooled they were even worse! It was now nearly impossible to cut them; forget about trying to chew them! Someone could have broken a tooth on it, it was so hard. I don't know what went wrong since I followed the recipe and took the suggestions of others who had successfully tried only 2 eggs. I only changed the size of the pan. I would not recommend this recipe. I ended up throwing the "stone" brownies away:-(

Reviewed On: Jul. 10, 2009