These brownies are the opposite of the fudgey version, and deliciously rich with a lovely firm edge for cakey brownie lovers. The recipe, from Globe contributor Lisa Yockelson, is in tomorrow's Food section (Sept 5) and after I read it, I made them. I often make Lisa's baking recipes because her treats are just so good.
The brownie size here is smaller than Lisa suggests; she cuts 16 bars from a 9-inch square pan. In the same pan, I made 36 square minis.
Here's a brownie-cutting tip: Butter the pan, line it with foil, and butter the foil. Bake the brownies as usual, then cool, cover with foil, and refrigerate overnight.
The next day, let the brownies sit out for at least 30 minutes so the butter on the bottom softens enough so you can lift the foil out of the pan in one piece. Peel off the foil, turn the cake right-side up on a cutting board and cut into quarters.
To make minis: Cut each quarter into 3 bands, then cut each band into 3 squares to yield 36 total. More to go around.
And you'll want more.
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.