"here is the answer that many of you are wondering...regarding the butter...you have to use a spring form pan that has a drain reservoir...the majority of the butter will bake out of the crust and pool around the outside reservoir...I just let it sit there and cool, because once I add the hot caramel over the properly cooled crust, the pressure wil"

"something miraculous happens when these brownies are chilled...they were ok when I first tried them out of the oven...a bit dry, but passable...but only a few hours in the refrigerator transformed them...now there is a dense, moist richness that wasn't there before...I do BELEVE it's the great deal of butter that did the truck and once chilled bin"