High Altitude Brownies, take 2

Tonya was kind enough to send me a high altitude brownie recipe from a high altitude cookbook she found in the library. (Why residents of Dacula, GA would be in need of high altitude cooking advice is beyond me, but I'm grateful for it now.) I decided to test it out on Thursday evening before I left for the jungle. Fellow teacher Emma came over to assist (and to watch American Idol, which I never watched at home, but have been sucked into thanks to Emma). The first problem I have with cooking is that it asks for specific measurements of ingredients and a specific oven temperature. I don't have access to measuring devices, so I just have to guess. Our oven is either on or off, there is no temperature adjustment. I turn the gas on and light the oven with a match (which can be a little scary sometimes). I also don't have access to "dutch powder cocoa" and semi-sweet chocolate chips, so I buy huge blocks of chocolate and use the cheese grater. I use the smaller grate for powder and the bigger one for chips. No microwave either, so I have to melt the butter on the stove. Just like the good old days that I wasn't around for. I followed the recipe as closely as I could, and once again, the batter tasted delicious. I was just a little concerned about what it would taste like after it was cooked. The result: They were a bit greasy on the bottom and crispy on top. Emma thought they were delicious, but she's British and I've discovered brownies are a very American thing. I decided next time I should reduce either the amount of butter or eggs to make them less greasy. However, when I returned from the jungle, they tasted amazing. Nice and moist and very rich. Next time I'll just make them 3 days ahead of when I want to actually eat them and they will be perfection.