We have a wee problem. It’s the corners. There are only four.
Do you remember back when Seinfeld was in it’s heyday? And do you remember the Muffin Top episode? And do you remember that real-life stores (not fake, TV-world stores) actually started manufacturing pans that made Muffin Tops? I had one. It was all a ploy. Tops have bottoms. And bottoms have tops. That’s all there is to it. ‘Twas a sad day when I realized that the Muffin Tops still had bottoms.
Well, back to reality. I’m thinking that someone should invent a brownie pan that only makes corners. Because see, that’s where my wee problem lies. In case you didn’t already know, Scott and I are kindred spirits. And the reason that I know this for sure is because we both love the brownie corners. Yes, yes, the side crust is great, but the corner consists of two side crusts, and that….that is where heaven is. The intersection of crust and crust. Hmmmm. But there are only four.
Well, like I said earlier, back to reality…We seem to exist in a world where pans are either round, or have four corners. And so it is here that we must survive. But when I dig my knife into the warm pan of brownies to serve up the first two pieces, I always give him the corner piece because after all, he is a kindred spirit. And kindred spirits deserve their own little piece of heaven!
The Best Fudge Brownies, this side of heaven adapted from King Arthur Flour
Yields 16-20 brownies
- 4 ounces unsalted butter
- 1 cup, plus 2 Tablespoons white sugar
- 1/2 cup plus 2 Tablespoons dutch-processed cocoa
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup (3-1/8 ounces) all-purpose flour
- 1 cup (6 ounces) chocolate chips
Preheat the oven to 350 degrees, and place the oven rack in the center position. Lightly grease an 8×8 baking dish.
Gently melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Allow to cool slightly, then place over medium heat to re-warm, stirring. (The second heating helps to dissolve more sugar, resulting in a shiny top-crust.) Transfer to a mixing bowl and cool slightly.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating with a whisk until the batter is smooth. Add the flour and chocolate chips, and stir until smooth. Pour the batter into the greased pan and use a spatula to coax it to the edges.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely before cutting. (Pshaw!)