Hi Julia! How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time.

Your oven might be running a little cool. Mine personally runs about 15°F off! Do you have an oven thermometer to check that? Check out Tessa’s article here about ovens, full of tips!! If you don’t have an oven thermometer to ensure your oven is at the temperature it says it is, invest in one now! They are inexpensive and really help your baking so much! This oven thermometer is one of Tessa’s favorites.

Hopefully something here helped! Feel free to reach back out to us with any further questions – we are always happy to help!! 🙂

Hi Justyna! As Tessa mentions in the pink tip box above the recipe, “You can use fresh or frozen raspberries, just don’t thaw first if using frozen.” No need to roll in flour or extend the baking time 🙂 Be sure to read through all Tessa’s great tips, tricks and info in that tip box before giving these a try for yourself! Happy baking 🙂

Wonderful to hear that, Heather!! 🙂

Yay! So happy to hear how much you love this recipe!

Hi Iora! If you’re experimenting with browning butter in a recipe that doesn’t originally call for it, you may need to bump up the total amount of butter or add a splash of water to compensate for the difference. I’d suggest looking at some browned butter brownie recipes (like THIS ONE) beforehand to get an idea of the wet-to-dry ratio. Please let us know how it turns out!