@snickerdoodle: How nice of you to back with that 12-year-old! Molasses is a bit tricky to find here in Berlin, too. That's why I started using Zuckerrübensirup, which is quite a good substitute. I've never seen molasses in a "regular" store here, but I have seen it in a number of health food stores (Reformhäuser). Of course, Vienna isn't Berlin, Austria isn't Germany, and the availability of various items surely differs.
A couple of thoughts about the brownies
Glass or metal: I think there's something about lowering the oven temp about 24 °F if using glass (need to verify that temperature difference).
The flour would make a difference, too, and I've had to adjust US recipes to compensate for that, but it's been trial and error. From what I've been able to gather, the "standard" flour in Germany, 405, is more akin to US pastry flour. The next grade, 550, is akin to US all purpose flour. 1050 is like US bread flour. (Of course, these same categories of US flours differ in "hardness" (amount of gluten/protein) from region to region and from brand to brand. AP flour in the South tends to be "softer" than the same variety in the North, for example.)
I know the Germans and Austrians categorize their flours differently. Here's a link to comparisons between D and A: http://de.wikipedia.org/wiki/Mehl#Vergleich_d...
Regarding "Weinstein" and baking powder -- I saw "Weinstein-Backpulver" in the store last evening. It wasn't pure Weinstein (thus not a substitute for cream of tartar), but a mixture instead -- typical for baking power, as discussed in #54.
Something I've never seen in German stores is celery seed. I use just a bit of it in coleslaw, and like the flavor it adds. My German husband does, too. After years abroad, I finally used up the small jar I had brought from the States ages ago. I found it at a not-so-ridiculous price from a German supplier on Amazon, but it's not a small jar. I now have enough to last for several lifetimes. Good thing it stores well.