I made these for our holiday cookie plates this year and am glad I did. I cut them into 48 pieces, sliced them horizontally and used a bit of the cream cheese frosting shown elsewhere in the SL issue to make tiny 'sandwiches' out of them. I used 1/2 tea of ground red pepper the first time I made them as I did not know what to expect. I thought at first that they did not have much kick. However the flavor intensified and was much more pronounced the second day. They are very chocolaty and good. My husband was VERY positive about them. I had to cook them for about 44 minutes for them to set completely in the middle. So we ate the four corners as they were a bit dry and not as attractive. My husband thought that was a great idea! To the person whose brownies would not set up, I noticed that my bag of bittersweet choc morsels was 10-oz, not 16-oz and I had to add more from a second bag in order to have the right amount. Perhaps that was the problem?
I found this to be the worst brownie recipe. After an hour in the oven, I could not get the batter to actually bake, it just stayed a goopy liquid. I used the pan size that was suggested, but as the batter heated up it spread out and flowed over the edges of the pan to the bottom of my oven.