Brownie baking lessons

1) More butter - more gooey
2) Do not use milk chocolate
3) Cocoa powder replaces flour, not chocolate
4) Use one teaspoon of salt

First baking
1) Used milk chocolate - hence a lot of butter left on the bottom of the brownie (and it did not harden)
2) Used 250g of white sugar (too much)
3) The tray was higher up and I pour all to one small rectangular tray

Second baking
1) Used dark chocolate - no butter left on the bottom
2) Used 200g of brown sugar (still too much) - suggest to reduce to 170g next time
3) Time was 30mins at 170C, though I did continue baking for 5mins at 150C
4) There were two trays, one further from lamp is more moist. The one nearer to lamp is more cakey

I did find the second baking was smoother and faster.

Third baking
1) Dark choc
2) Extra butter 230 instead of 200g
3) 150g sugar instead of 250g, brown sugar
4) Put in half teaspoon of salt (as per tricia)
5) the rest is the same
6)  left it at 170c for 35mins,and another one longer. About 5m +

Fourth bake

1) dark choc 350g

2) butter 230g

3) sugar 120g

4)  half teaspoon of salt

5) 50g self raising flour

6) 3 eggs

7) 190c for 30m. 170c for 5mins?

Output is good but still too crumbly and not crispy. suggest to do something with the egg sugar or the time in the oven or maybe the heat

Costing
Butter RM8.30 - 250g
Dark chocolate RM28 for 1kg (i only used 350)
Eggs 3 pieces - 0.50/piece
Sugar about RM3 for 500g (i only used 200g)
Flour is negligible