I skipped and skimmed like mad. Did I miss anything important? If so, ~ma to any who need it.

Right now I need cooking advice. Does anyone know a quick trick for stretching brownie batter. I have a mix - Betty Crocker Gluten-Free - and after I mixed it I thought "my pan is too big!". This is for a company thing tomorrow so I need to make the brownies and the mix is mixed. But my pan is 9 x 13.

Any ideas? Bueller?

Quester, you could try using foil to cut the pan in half, making a foil pan inside the pan and making sure the foil only was quadruple or quintuple strength.

quester, I'm afraid the only possible solution is to buy more brownie mix.

Smoking definitely makes it worse. I had planned to quit while Kristen was in Toronto...but then the car thing happened and I cried a lot. I couldn't have one more stressor.

If you need more brownies you could try adding more sugar, flour and oil, but getting the proportions right would be tricky.

I think I'll try Sue's suggestion. I'm not dressed to leave the house anymore.

I couldn't have one more stressor.

I get that, believe me. I'm going to need to reach total zen before I can quit, which makes it fairly unlikely.

You could use rice or dried beans to support the foil wall.

Bonehead! Safe and sound: [link]

Quester, the mix WILL fit -- you just have to "mold" it, kind of, and just shove it around to make it fit. It's a very very VERY thick batter. More like dough than batter.

t edit I've made the Betty Crocker GF brownies about 6 or 7 times now, so I can tell you it really does fit in a 9 x 13 pan. It just seems weird because the batter isn't like the batter you're used to.

Well, I spread it all out and lowered the heat a tad and reduced the time. I'll keep an eye on it and hope I don't burn it. At worst it will be a brownie/cookie/bar thing. I have dark chocolate icing to spread on it.

I just realized after I put it in the oven that I didn't "grease the bottom" of the pan. It's non-stick so I hope it will be ok.

Thanks for the advice, Steph!