Hi Roxanne,
I would need to know about your oven. Type of oven, and temperature range,
Gemma

Hi Ann,
I would – the oven light is a very low heat.
Gemma

Hi Hem,
Yes – but you use less as butter is not all fat – use 2/3 oil to replace the amount of butter in the recipe.
Gemma

Hi there,
Did you find my chart here (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
This is a batter – and brownies do not rise – they are dense.
Try using flax egg – or ripe banana in this recipe as an egg substitute – apple sauce will also give you a good result.
I think you will find flax egg as a useful alternative to eggs- it is easy to keep in your pantry too – a great staple.
Do watch the video for this recipe, it will help.
I hope this helps,
Gemma

Hi Amanda,
Yummy – lucky you! Yes, and why not. Crème fraiche is a type of sour cream – high fat, cultured cream.
Give it a go,
Gemma

Hi Deb,
This sounds like a baking issue, and the inclusions, depending on what they are, can affect the result.
I would say increasing the time on the second bake to dry then further should help. Be sure they are cold before storing too, but I think the longer bake time will help. Remember that what you are doing is drying the cookie.
Try that, let me know exactly what your recipe is and I will see if there is something causing the issue for you,
Gemma

Hi Gail,
Thank you for this kind review, good to have you here with me,
Gemma

Hi Kathy,
Yes, and a bit left over I would say. Taking the flour as an indicator one 8inch pan would normally take a batter with 4 ozs of flour.
For a Victoria sponge for instance it would be 4ozs sr flour, 4ozs sugar, 40zs butter, two eggs, and a little milk. This is a good formula to know as it helps to assess other recipes.
Give it a go!
Gemma