I just put a pan of brownies into the oven. I used Amanda's recipe from the NYT cookbook. I'm a little freaked out because of the following:
1. the recipe called for no baking powder!
2. the proportion of liquid to flour (a stick of butter and 2 eggs to 1/2 cup flour and 1 cup of sugar) seemed way too liquid
3. the recipe said to smooth the batter in the pan, but the batter was very liquidy and would never need smoothing!
Any thoughts, advice or comfort? I leave for the potluck in an hour!
You deserve a cookie.