I have a confession to make: The number one thing I would always dread the most in the kitchen used to be cutting brownies. Just ask my husband. He would watch me in the kitchen, staring down my enemy as I crafted ways to conquer my challenge.
With every new try, more often than not, I seemed to fail miserably. The brownies were always super tasty but they were hardly ever appealing to the eye. With all that being said, I am excited to say that I conquered my battle last weekend. My solution? I used muffin tins instead of a baking pan.
The end result: Super cute brownie bites that looked and tasted delicious!
The following are some tips and tricks to use when trying to cut nice and neat brownies:
- Cool completely and then cut squares
- Cut squares with a plastic knife
- Use a pizza cutter/wheel to cut squares
- Line pan with foil
- Use disposable foil pans
- Let hot water run over your knife, dry off and then cut squares
- Butter the knife
- Or, in my case...use a muffin tin to do away with all forms of cutting and slicing!
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup Hershey's Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 degrees; grease muffin tin.
- Stir together butter, sugar and vanilla in a bowl. Add eggs; beat well with mixer.
- Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, mixing until well blended. Stir in nuts (optional).
- Pour batter into muffin tins, filling the tins 3/4 of the way full.
- Bake 20 to 25 minutes or until brownie bites pull away from sides of the muffin tin.
- Remove from muffin tin and cool completely on wire rack
*Pictured: Cookies and Cream Brownies