I made some brownies this afternoon, a recipe I've made a number of times with never a problem. Now I did change the type of chocolate as I didn't have unsweetened but I was doubling the recipe so only added enough sugar for one batch.
This is the recipe:
3/4 cup unsalted butter
3 ounces unsweetened chocolate
1 cup granulated sugar
3/4 cup packed dark brown sugar
1 tablespoon vanilla
1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup all-purpose flour
1/4 teaspoon salt
It calls for baking in a 9x13 (1/4 sheet) pan. So since I was doubling I baked in a half-sheet pan. I didn't want them thicker just more brownies.
This is what the finished product looks like: