hi does anyone know how to make mint custerd please.

The top of the 'brownie' was like how a brownie is supposed to be, cracked etc... less than half a cm below the surface, AFTER COOLED, it was exactly the same as how the brownie mixture was like when i put it in the oven. it wasnt gooey, it was runny, like, well, melted chocolate, and this was after it had cooled, i took it out the tin, and it was just the 'crust' on top.... and the mixture, poured out, it was like someone just placed a thin bronie lid on top of the mix and that was it. i had even cooked it 30mins longer than i was supposed to....

Oh didn't think of it that way, I was thinking that they were cooked too long, so went to a thin crisp instead of keeping their moistness.

They are but when "mmm_food" said the brownies were like a topping she kinda put it as they were an icing is this right?

Sorry, I could be wrong, but aren't brownies meant to still be a bit sloppy when taken out of the oven, so that then when they cool they are all kinda soft a gooey in the middle?

Chocolate Brownies
by Ed Baines

Servings: Makes 12
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

400g plain chocolate
300g unsalted butter, plus extra for greasing
250g caster sugar
4 eggs
100g plain flour
1 tsp baking powder

guess i was unfortunate i guess....

I cooked them and they were lovely I think you might be talking about the wrong recipe.

what size tin did u use? what were the dimensions? because i followed everything to what the recipe said, weighed everything properly, and everything was going well until being in the oven.... even after an hour (after seeing sloppy mix after the alotted time) only the brownie like top was there... i cant understand how it could have happened...

nope I tried it and it really worked fine