Well in the comments section of the link one of the responders said to increase the flour to 1/3 cup and the texture would be a little firmer. Why don't yu try it and see if they are more to your liking that way.
Joann

There's some brownie science you can use so you can choose the kind of brownie you like best by looking at the recipe. I prefer a cake-like brownie, but my daughter likes the ooy-gooy, chewy/fudgy variety you described, so I'm sending her the Katherine Hepburn Brownies recipe.

"The difference between fudgy and cakey brownies is the difference in the ratio of fat and chocolate to flour. For fudgy brownies use less flour; for cakey brownies, more flour."

"If a brownie contains chocolate, it will have cocoa butter, this is firm when cold. If the brownie contains cocoa, it will have much less cocoa butter than chocolate and will contain butter as its primary fat. Since firm butter is softer when cool than firm cocoa butter, cocoa brownies will be softer than chocolate brownies".

"The trick to fudge brownies is to mix until ingredients are just combined. If you merrily beat the ingredients at each and every stage, so much air will be beaten into the batter that it will rise only to collapse on itself during baking with a top surface separated from the main body of the brownies."

"With the increased egg protein, fudge brownies become more sensitive to overbaking, a problem worsened by the fact that it is hard to tell when they are done."

Sources:
Baking 911, CookWise and The Dessert Bible

-Grainlady

Here is a link that might be useful: The Elements of Chocolate: The Brownie Chronicles

I prefer ooey gooey, but these are more like baked chocolate sauce. After reading GL's comments, I began to wonder if it is because I'm using Scharffen Berger chocolate. I had some left over from dipping strawberries. I'm using the 62% semisweet bar.

I have 1 5/8 oz left. Instead of increasing the flour as Joann read to do, maybe I'll just make the recipe with less chocolate. I'll report back later. Thanks for the help!

Ok. Scratch these from my recipe list. I made then again last night with a greater flour/chocolate ratio. Still like baked chocolate sauce. Good flavor but the substance just doesn't cut it (HA! no pun intended). Even stone cold this morning, they have barely firmed up. Not exactly slice-able.

I just made these last night and they came out perfectly, but the recipe I used, used cocoa instead of baking chocolate. It was listed on the pbs.org website. I used a high-fat cocoa, but I think it is important to not use too much fat in the chocolate (cutting back on the butter would probably make the baking chemistry go off too far for success). Since there is very little flour, you are relying on the cocoa solids (not the fats) to provide structure. So if you want to use chocolate, go with baking chocolate or 99% cacoa solids. So many cookbooks these days are not kitchen tested before publication (*sigh*).

bbstx, when I read your post I remembered I had cut out her recipe from a ladies' magazine years ago (like the '70's). So I got out my old recipe box and sure enough, I'd cut it out and saved it. She had been interviewed for the magazine by a Ralph Martin and they got along so well, she offered him the recipe, which she had served him while being interviewed.

You have the recipe exactly right according to the recipe in the magazine. I never have tried it, which makes me wonder why I saved a recipe for 40 years and never tried it! Is it sort of like a molten lava cake gooey? Or just an uncooked brownie? Actually either one sound pretty good to me, but I'm a chocolate lover!

bbstx: I have a really old recipe lovingly called Susan's Brownies, because she's the one who gave me this great recipe. All is exactly like Kathryn's recipe EXCEPT my reipe calls for 1 Cup of Flour, which makes a rich, fudgy brownie. Give that a try and see if it is more to your liking.

No doubt Kate intentionally left out of the recipe some secret ingredient. My guess is that it's calla lilies.

Here is a link that might be useful: calla lilies clip

I'm surprised at how little chocolate is in this recipe.

~Ann

I've x'd this recipe off my list. There are too many good, easy recipes that give the results I want to fool around trying to fix this one.

David Lebovitz's gluten free brownie is very good. I have made it on several occasions for my GF neighbor.

If you make it, be sure to follow the instructions on beating the batter for a full minute.

Here is a link that might be useful: David Lebovitz Gluten Free Brownie

Bbstx. My recipe is simple and quick and really good, which is why I make it. If there was an error I think it was in the amount of flour.

Tried that recipe a long time ago but remembered that they were not the best in my opinion. Here is a recipe I have been making for years. This was posted by someone years ago and I copied it. This recipe was from a lady who had a cooking show in the 1950' & 60's, named Betty Feezor. They are really easy to make, has an excellent texture, and are just plain good. You can add whatever you like or just bake them plain. Kids love these too!
I am including the two versions I have.

Betty Feezor Brownies
1 cup margarine (melted in a sauce pan)
2 cups sugar
2 eggs
2 cups flour
ý cup cocoa
1 tsp vanilla
nuts (optional at about ý cup or to what you like)

Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Cook at 350 F for 13-20 minutes.

Scratch brownies were one of the first easy desserts I ever made. I saw Betty Feezor on TV. She did a local cooking show, and she went over how to make brownies. I wrote everything down and made my first batch followed by many more over the years-over 30 years now. Though I've tried other recipes, I've never found one that beats this one for homemade brownies.

Scratch Brownies

1 cup butter or margarine (melted)
2 cups white sugar
1 tsp vanilla flavoring
2 eggs
ý cup cocoa
2 cups plain flour
optional - nuts, raisins, chocolate chunks, caramel pieces
Directions:

Preheat oven to 350 degrees.
Cream margarine and sugar. This works well with a mixer, but you can do it by hand.
After the creaming stage, do switch to a spoon for mixing. Brownies tend to get tough if worked too much.
Add the vanilla and eggs and mix just until smooth.
Pour in cocoa and flour. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing.
If you want to add extras, just fold those in easily.
Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.

This post was edited by lizzynola on Tue, Mar 5, 13 at 23:41