National Brownie Day - Dec 8

Once in a while a conundrum pitches a tent and hangs out until I take action. Since today, December 8, is National Brownie Day, and my most recent challenge was directly related, here goes.

First of all, I don’t remember my grandmothers making brownies. They made cakes, candies, pies and puddings. So did Mom. But brownies? Seems I remember receiving them only in school cafeterias. Lunch ladies create memorable desserts of all sorts, but the brownies are among the most scrumptious. Proof? No one EVER offers to share one. Another plus - eating with fingers is allowed. No fork needed. I have tried eating cake on the run, or sneakily snatching the last biggest chunk. What a crumbly mess! Evidence everywhere!

Brownies are still readily available in groceries and convenience stores. Individually wrapped in crinkly plastic, easy to stack, easy to grab, but not found in a Hostess display. (Uh-oh. Another conundrum)

It’s a quick, cheap and easy confection to whip up for potlucks, parties or the sudden solo craving for the slightly chewy chocolate treat. I’ve never made a batch from scratch, but had I, the query - what makes a brownie a brownie and not cake? - would not be a query of mine.

A FB post offered a way to make EVERY brownie have crunchy edges. Apparently I’m not alone in preferring corner pieces with gooey centers and two slightly crunchy sides. The trick? Use a muffin tin! For the first batch, I added an extra egg as indicated. Large, beautiful cupcake brownies came out of the oven, but they tasted a bit bland and were a tad dry...cake-like. I skipped the extra egg in the next batch and VOILA! Round chewy cupcake brownies with a nice crusty edge all the way around. Magnifique!

Oh, back to the conundrum. It has something to do with the fat-to-flour ratio. (Huh??) Maybe that’s why cakes need ice cream or icing, and brownies don’t. Perfect dessert as is baked in the pan of choice.