I just made these using "pastry flour" (white, not whole wheat) from the bulk bins at Whole Foods (instead of cake flour) and the discs of unsweetened chocolate from Trader Joe (I used 38 of the discs.) I used salted butter and didn't add any additional salt, and I'm trying to keep the oven temp pretty exact, courtesy of my new thermometer. I didn't do the aluminum foil deal, I just greased a regular 9x13 with a mixture of butter and oil (because the only pan spray around here is faux-butter-flavored, ugh) and put the batter directly into it. To be updated when I see how they turn out...which is certainly not going to be after the two-hour waiting period suggested by the recipe.
Aaand they're done. Notes:
1) my oven's temperature fluctuates like crazy in a way that can't really be explained by heat loss from opening the door
2) these took 35ish minutes before I felt they wouldn't be too gooey in the center. But given (1), who knows how this would be in another oven.
3) I need to buy wooden toothpicks.
4) Butter + canola oil is fine for greasing a pan, at least for brownies and blondies. I think butter was fine when I made banana bread, too. Supposedly the water content is a problem, but in practice it's been fine. Project "I am too cheap and lazy to buy regular non-stick spray" is a continued success.
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