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!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.