Livre d'Or

Thank you thank you thank you! I really liked your recipe, looking through the couple of dozen that people offered me that was the one I most wanted to try for my first attempt. And thank you for all these clarifications, really useful.

OK, 1 stick = half a 500g block, I can cope with that. And when I restock I will look for "dark brown sugar" as opposed to "molasses sugar", and remember to properly squish it into its volume.

The mixture of sugar and butter was definitely not lumpy, but was a tad grainy rather than completely smooth. Should I have stirred them together for a bit longer to get it smoother?

I have to break the eggs into a separate vessel anyway because I check them for bloodspots for kashrut reasons. So cracking eggs directly into the mix isn't really an option for me, but it's good to know that that can work.

I hadn't thought of a round pan having more difference between the centre and the edges than a square one. But I was actually quite pleased with how evenly this recipe baked, the differences between the edge and the middle were really slight. I may try a slightly shorter cooking time next time to get gooey brownies, especially if I line the tin with greaseproof paper so it's easy to get the cooked product out.