



I had a few people ask me what it means if my chocolate seizes. Here's the definition/explanation.
Seizing is ... when the chocolate you are melting suddenly becomes grainy and firms up, looking like a dull, thick paste. Chocolate is composed of fine, dry particles (cocoa and sugar) and fat (cocoa butter). When you melt chocolate, a few drops of water or even steam will moisten the dry particles and cause them to stick together and form a dull, dry, grainy mass, called seizing.
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One of the best things about this recipe is the brownies get moister if you leave them in the refrigerator a day or two. The problem at our house is no one can leave them alone for that long!