I don’t know why the kids rave about my brownies. They come from a box. I mean, who has time to make brownies from scratch? I’m a teacher!
So, I made the brownies for my friends Sue and Dave. They really liked them too. Which means there must be something I do that others don’t. That got me thinking—what exactly do I do differently from what’s on the box?
Each little thing isn’t a big deal on its own, but together, they must make a difference.
First: Pan Preparation
I only use an 8x8 glass pan, and I never spray or grease/flour it. Instead, I line it with non-stick foil. That way, the edges don’t get overly crisp from grease.
Second: Oven Temp & Baking Time
I always bump up the oven temperature by 5 degrees. If the box says 350°F, I set it to 355°F. And I always take the brownies out at the minimum baking time. If the box says 34 to 38 minutes, they come out at 34 minutes. I don’t care what they look like or if a toothpick comes out clean—minimum time, and they’re out.
Then, I set the pan on top of the stove, which is still warm from the oven, and leave them there until they’re completely cooled. The residual heat from the stove and glass pan keeps baking them just enough to be done, but not overdone.
Third: The Mix
I add ½ to 1 teaspoon of cinnamon to the dry mix and whisk it in before adding the wet ingredients. Then, after mixing in the wet ingredients, I stir exactly 50 times with a metal spoon. Yes, I count—50 strokes, no more. Overmixing makes brownies dry and tough.
Finally: Cutting Them Up
Before I carefully cut them into 16 pieces, I trim about ¼ inch off the edges to remove the dried-out part that touched the foil. (Some people like that part, but I’m not a fan.) I use a chef’s knife for clean, even cuts.
And that’s it!
