Perfect for bringing to a party:
3.5/4 for me: I was scared about not lining my pan with parchment or a silpat - because baked-on hard dough is not easy on you or your pans to remove if it bakes on very hard and one reviewer said they had to chip them off. I buttered one of my regular aluminum sheet pans liberally by my understanding of the word, but not so much that I could worry much that oily pools would form, and either scorch my brownies, or make them greasy on the bottom.
I used half a cup of chopped walnuts, and half a cup of chopped raw almonds, because I did not have enough walnuts in the pantry, nor pecans, and I am not interested in adding sweetness or making these more messy to handle by adding chocolate chips. Spreading: I carefully spread the cookie-dough-like batter first with an offset spatula, but then figured out that gently pressing with a rubber spatula works best.
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