The edgeless brownie. No cutting necessary!
I’m not sure if I’m not the only one who does this, but I avoid eating the brownies next to edge of a pan. Nothing ruins the texture of a chewy brownie than a cake-like edge. So rather than being a pig and just eating the center portions (woo hoo!), you could always make brownie cookies.
I need to stop making food – all this food is going to rot or I’m going to gain a lot of weight.
- 2/3 cup butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1.5 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans
In a large mixing bowl, cream butter, sugars, water and vanilla. Hand mix in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.