Ah, so that's where I've made my mistakes. I'll start checking at 20-25
minutes from now on. I used to just believe the times on the recipes and
have over done or burned them more times than I can count. In fact, I don't
think I've ever done brownies right!
Sharon
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org]on Behalf Of Jennifer
Chambers
Sent: Sunday, January 10, 2010 12:28 AM
To: cookinginthedark@acbradio.org
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! <warren.san...@sbcglobal.net> 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" <zarf2...@verizon.net>
> To: "cd" <cookinginthedark@acbradio.org>
> 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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