Brownies

I really enjoy brownies!

I enjoy brownie batter... Free-form and full of flavor, thick and inviting.
I enjoy fresh-out-of-the-oven brownies... Warm and gooey.
I enjoy warm brownies... Stable yet full of chocolatey goodness.
I do not enjoy an empty brownie pan.

So, I prefer the brownies located in the center of the brownie pan... more accurately, I prefer the non-edge brownies. The edges typically create a brownie that is a little dry and crunchy for my brownie preference. As a matter of fact, when I was younger, I would make brownies and then take them all with me to school... except for an inch-wide brownie around the edge of the pan. My family did not enjoy my selfishness.

However, after a few tries, I am happy to report that I have solved my brownie dilemma... how to maximize high-level brownie consumption. To start, be sure to combine the oil, egg and water before the mix. This will ensure an even distribution of ingredients. After the mix is wet... dry chunks are ok... be careful not to over-mix... pour into a glass pan.

Finally, and this is key, in order to achieve the desired brown density, texture and flavor, the baking temperature on the box should be reduced by 50 degrees. Additionally, the baking time should be increased by 7 minutes. Of course, the brand of brownie batter does influence the results. Personally, my preference is Ghirardelli, but Betty Crocker will do just fine.

That's all... I hope you enjoy your brownies as much as I enjoy mine!