I spent a little bit of time last night making this brownie recipe I found on Epicurious . . . and a lot of bit of time photographing a brownie.  I strayed from the recipe instructions a bit and I paid the price.  Instead of using a 9" x 9" pan, I used an 8" x 8" pan because that's the closest I have.  I predicted the increased thickness would increase the necessary cooking time, but I didn't predict the increase very well.  The recommended baking time was 35 to 50 minutes . . . 35 for gooey and 50 for cakey.  I wanted gooey brownies, but I left them in for 50 minutes to compensate for the thickness.  I let them cool and then discovered that they were RAW in the middle.  So I turned the oven back on and, without allowing proper time for pre-heating, I threw the brownies back in and baked them for what turned out to be about another 30 minutes.  And they were still pretty gooey in the middle . . . but I'm cool with gooey . . . and they tasted great . . . so I called it good and moved on to my little photo shoot.  I'm really getting into my new camera.  I finally got rid of the yellowish-haze that has plagued my previous pictures.  It's all about the white balance.  Below is my favorite pic of the evening . . . a magical floating brownie.