Why you should make brownies in a muffin pan.

Feb 11, 2013

in Food

brownie made in muffin back and a cold glass of milk
Hi Everyone. Coming to you with a quick revelation from the depths of winter and a committed leggings as pants wearer. Brownies are infinitely better when made in one of those oversized muffin pans like this one from William Sonoma.

Round brownies are better because:

  • Every brownie is an edge piece.
  • They’re really easy to undercook this way.
  • You can call them ‘Roundies’
  • Fact, roundies are their own meal/foodgroup. So you can say to your roommate, “Do you want to have a roundie for dinner?” And that’s totally ok. Also, the only brownie mix allowed in Parkside Manor is that Ghirardelli kind. It will change your life and your waistline. Wash down with an extra cold glass of real milk. Cheers.

    Bonus Brownie Vine:

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    Jenn February 11, 2013 at 2:55 pm

    This is a brilliant idea! Why didn’t I think of it sooner? Next batch of brownies will be roundies.


    Beckie February 11, 2013 at 3:10 pm

    I think it only happened by accident because we don’t have a square brownie pan so you know, we made it werq.

    Frank February 11, 2013 at 10:06 pm

    Thumbs up to the Ghirardelli brownies. I get mine at Costco…it comes in humungous size. The only downside is figuring out how to spell it so I don’t look like a dork when posting this answer.


    Beckie February 11, 2013 at 10:07 pm

    Truth Frank, truth. I had to google it to be sure. So many consonants.

    Frank February 11, 2013 at 10:07 pm

    BTW, I use a small cupcake pan myself…I guess you can call those mini-roundies.

    Beckie February 11, 2013 at 10:09 pm

    I would be terrified I would wind up with hockey pucks. You must only cook those for like, 5 minutes.

    Frank February 11, 2013 at 10:14 pm

    Yup…5 minutes to brownies ;-).

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