I tasted some incredible brownies at the Borough Market in London this summer. I used a kitchen scale and followed the recipe precisely. In a 20-cm (8" square) square pan, the volume of batter was way too much. The brownies were still liquid after the recommended cooking time. I cut the recipe in half - same problem. I tried cooking it longer - still too "wet"? What would you do next? Make half the recipe and only fill an 8" square up about 1/2 way (there will be lots of leftover batter) and cook? Or use the full recipe in a 13x9 inch pan? What's your rationale? Recipe: 400g dark chocolate (at least 55 per cent cocoa solids) 325g unsalted butter 6 whole eggs 2 egg yolks 300g caster sugar 50g cocoa powder 80g plain flour Melt chocolate & butter until smooth, then cool. Whisk eggs & egg yolks and sugar together 'til pale. Fold chocolate mix into eggs. Sieve cocoa powder with plain flour then fold everything together. Pour into pan and bake for 20 minutes. To those who've answered, the recipe as listed is exactly as written in several places on the web, including BBC Good Food, which claims "Every recipe tested." Maybe I'll email them. But I don't have the proportions wrong (based on their recipe), and I'm not trying to do math conversions, though I know how. I have a metric scale and it's easy to weigh out ingredients (and for bakers, more accurate anyway). The recipe is at http://www.bbcgoodfood.com/rec ipes/3747/borough-market-brown ies.jsp

I'm looking at flats in the area and there's a suspiciously cheap but lovely looking one on Redcross Way. What's the road like? As a female would i be ok walking home in the evening? Anyone lived there? Any thoughts much appreciated.