It took me a long time to understand edge people. In fact, my family is so squarely middle piece people that I didn’t even know brownie edge lovers existed until college. When my roommate and I would go out for dessert, I’d order a big piece of chocolate torte (with a side of mini cream puff), and she’d get a brownie (with a side of mini cream puff); but not just any brownie – a corner piece. What what what?
Eventually, I realized it’s the chewiness that entices edge people. I think. I can somewhat see what edge people like about edge pieces, but I still am all about the middle. Soft and gooey all the way through.
I was concerned that brownies baked in a mini muffin pan would be pretty much all edge. They weren’t. They were evenly textured, soft, and not chewy or dry. I did bake them for a lot less time than Dorie recommended, but they seemed cooked through. They certainly weren’t overcooked, which was my first priority.
Overall, these were pretty much what you’d expect – brownies, but small and round. I like brownies. I like small things. (I can take or leave roundness.) I liked them.
One year ago: Black and White Banana Loaf