Karen, I'm sorry the brownies didn't turn out quite right for you. Does sound like it is an oven problem. If you have any of the gooey brownies left, you might use them in a brownie ice cream sundae. Topped with warm caramel sauce. Or as Linda calls it "gravy". Home Cookin Chapter: Recipes From Thibeault's Table Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream Pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, Brownies and ice cream etc..

I'll be happy to share this recipe again. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (Optional: use 3/4 cup brown and 3/4 cup white sugar, or Add a shot of espresso)   Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze. Method Two Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

So many good suggestions - thank you. I am glad I'm not alone. I printed out the recipes posted by Nicole, Glenda and the one chi83 mentioned from Ina Garten. I noticed that Ina's recipe calls for an 18 x 12 pan and then the recipe says that it makes 20 large brownies - I normally get 16 brownies from my 9 x 9 square pan. If she cuts hers into only 20 brownies they must be huge! That's a real treat. lowspark - what a neat idea - a muffin tin. Never thought of that one or warming up the dry brownies and making a brownie sundae. I'll have to try buying several boxes of the same brand and then experimenting with the cooking time to determine the best one. I tend to buy whatever is on sale. I have tried the Ghirardelli's mix and it is really good. My son is stopping by the house tomorrow after work to celebrate his birthday and he asked for comfort food for dinner- a baked ham and mac and cheese. Since he doesn't care for icing I think I'll make 2 batches of brownies - one for our dessert and one he can take home. That way I won't be too tempted to eat them. I have to admit that I had no trouble eating either my overdone or underdone ones in the past. Thanks again everyone. Maire

like 9x13 pan or larger than that? This is one I grew up with..I actually doubled the cream cheese layer. It's actually 8oz/1c... Google for pictures and lots of other recipes. It's pretty much a "by preference" type dessert. Lemon Lush Crust: þ c butter, softened 1 ý c flour þ c grated pecans Mix ingredients and press into 9x13 pan. Bake 15-20 minutes at 350 degrees; cool. (I cool on wire rack for about 15 minutes and then put in refrigerator for about 10-15 minutes.) 1st Layer: 16oz cream cheese, very soft 2 c powdered sugar Juice of half a lemon Beat cream cheese smooth; mix in powdered sugar and lemon juice. Fold in whipped topping. Spread gently over crust. 2nd Layer: 4 ý c milk 3 packages instant lemon pudding Juice of half a lemon Mix milk with pudding. Add lemon juice. Whip until thick and let set. Spread over cream cheese layer. Top with 2 c whipped topping (cool whip or whipped cream). Note: Other flavors of pudding maybe used. Use a t-T of flavoring or Liqueur to compliment pudding, in place of lemon juice. é 2001-2002 My Island Kitchen And this one I make and take a lot..also makes a great lunch box goodie. Banana Snack Cake This "bar" can be made with the frosting that follows, cream cheese or just dusted with powdered sugar. 1/2 c butter 3/4 c packed brown sugar 1/2 c sugar 2 eggs 1 cup mashed ripe bananas (2-3 medium) 1 t vanilla 2 c all-purpose flour 1 t baking soda 1 t salt 1/2 c buttermilk 1/2 c chopped nuts (optional) Cream butter and sugar until fluffy. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in nuts. Pour into greased 9x13" pan. Bake at 350 F for 25-30 minutes. Until toothpick inserted in center comes out clean. Cool on wire rack. Frosting 1/2 c packed brown sugar 1/4 c butter or margarine 6 T milk 2 1/2-3 c confectioners' sugar For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to luke warm. Gradually beat in sugar until frosting reaches spreading consistency.