10 March, 2013
Everyone likes the edge brownies. The caramelized crispness of the edges are a nice contrast to the soft, fudgy interior of the brownie. “But what,” your brain asks itself, in a quest for more serotonin, “what if every brownie was an edge brownie?”
Sure, you could buy this special pan for $35.99. Or you could just pour your brownie batter into muffin tins, which you already have, giving you more brownie-edge per unit of batter. (Muffin tins have a perimeter-to-area ratio of 1.6. This pan has a perimeter-to-area ratio of 0.55.)
Did I just change your brownie-baking life? Yes? Good, then we’re both ashamed, me for the brownie math, you for eating so many fucking brownies.