Brownies: Edgers vs Insiders
I'm an insider all the way. I even like slightly underdone, fudgy moist brownies. I avoid the "edges"- whereas, I know a lottt of people that go nuts over the chewier, "crispier" edge piece of a brownie. There's even that zigzag baking dish that churns out an entire pan of edge pieces. SO tell me. Are you an Edger, or an Insider?? (Feel free to come up with better monikers)
P.S - For those who haven't seen said pan, here: http://bakersedge.com/
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iL Divo
Apr 21, 2013 05:13 AM
I love yard sales (that curbside) entice. always go for the kitchen items first. I know the brownie pan you're speaking of, seen it in many stores, pricey.
if there was a brand new one for a buck at said yard sale, I'd pass. no desire for crispy brownies.I'm a fudge bucket :) all the way.
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queueueuq
Dec 13, 2012 10:48 PM
I'm an edger for all things EXCEPT at this one bakery I go to for chocolate babka, where they make them like this (photo shows cinnamon rolls, but same idea):
http://www.elmoensio.com/sisalmykset/...Then it has to be an inside piece, because the edge ones are bland and dry and don't have as much chocolate!
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I like both, i like a lot of the inside for the chewiness, however a bit of crunchy edges is good too, so the best part for me would be a center of the dish part, cut really thin on the edge side, but long towards the center of the pan.
Based on that, i'm not a fan of corner pieces, too much edge, not enough inside.
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PotatoHouse
Dec 12, 2012 04:35 AM
I love the edges! Especially wehen making brownie sundaes because the ice cream and toppings soak into the inner part of the brownie but the edge stays firm! Tasty contrast!
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RetiredChef
Dec 11, 2012 03:14 PM
Inside for brownies, I find the edges of brownies don't have the taste that the inside does so I am always disappointed, but I do like the texture of the edge.
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biondanonima
Dec 11, 2012 11:01 AM
Middles ONLY. I like crunchy edges/heels on bread, lasagne, etc. etc., but NEVER on brownies. Lucky for me, my husband loves the edges, so when I cut brownies I cut smallish pieces with the edges attached, so that he can eat brownies that are almost all edge, and I get the middles ALL TO MYSELF!!!!!!!!!!!!!!!!!
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re: biondanonima
Sal Vanilla
Dec 11, 2012 05:07 PM
Be on the lookout for edge creep. My husband fires a warning shot overhead when my edge taking gets a little too generous. Snaps me right back into my declared one inch. OK I lie for his manly benefit. But don't tell him I think of it more as a maginot line.
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Sal Vanilla
Dec 11, 2012 10:36 AM
I am an edger when they first emerge from the oven - all hot and crispy. But once cooled, my love for it passes and I am on to the gooey center. I cut the entire edge off of the pan of brownies and eat the entire edge and almost send myself into a heart racing sugar coma. The rest I eat at leisure (unless threatened by another brownie gobbler).
I am the same with freshly baked bread. Cut heels off to immediately snarf otherwise I am decidedly anti heel.
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re: ipsedixit
I was going to try this in my quest of those all-insdie brownies.
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Bob W
Dec 11, 2012 07:42 AM
Edger, and a muffin topper too. You insiders can have the muffin stumps!
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re: Bob W
fldhkybnva
Dec 11, 2012 10:35 AM
Muffin topper here as well! I rarely eat the inside of them muffin.
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I don't get it. I cut my pan of brownies neatly in quarters, so I get four corner pieces. Lots of edge, and plenty of insides, too.
Doesn't everybody do that?
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re: ricepad
Too funny! One pan = four servings! Perfect!
For me, it depends on the brownie. I'm selective on my edges and don't like them too done. There is a fine line between yummy, chewy edges and hard dried out pellet edges. I'm into the chewy edges but do enjoy a gooey middle piece as well.
I guess that doesn't apply only to brownies but everything else listed by everybody else!
Oh....no nuts in my brownies. The only texture I want is brownie.
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re: ipsedixit
Sal Vanilla
Dec 11, 2012 05:04 PM
Why... you are saving the planet by making the pan a serving. Less water in cleanup of all those meaningless little dishes you use to fool yourself into the pan being 30 servings. Just get real and eat it straight from the pan.
That is my logic anyway. I edge it and then slice litle pieces off the center just to even up the line so the next person coming in for a square wont have to endure a wonky edged brownie.
I am so thoughtful!
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i was just discussing this with my husband. saw the same pan and couldn't figure out who'd buy it. my husband and i are innies all the way - in fact, we wind up fighting over the optimal middle piece of brownie. When all that's left are the edges I stick it in the microwave and eat it with ice cream.
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fldhkybnva
Dec 8, 2012 06:44 PM
Edges 100%. Crusty bits with a lot of things. Brownies - edges, cornbread - edges, any baked casserole (e.g. macaroni and cheese) - crusty bits, egg roll - crusty end
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re: meatn3
Meowzerz
Dec 8, 2012 06:24 PM
Actually I don't care for like 98% of cakes. Even if they're crazy moist. I prefer a cookie to a cake usually, but again...I'm the type to make huge, soft, slightly underdone cookies as well. I think I might get that pan for my sister this Christmas.
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Total insider person here. My son LOVES the edges, so I bought him one of those "all edge" brownie pans. He was in heaven. Could somebody please invent an "all middle" pan??? :-)
I was looking at the Beverly HIlls Brownie Company's website (beverlyhillsbrownie.com) after I saw them in a magazine, and was almost ready to order some to try them when I realized that each brownie actually had four edges. No way!
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re: Meowzerz
All of their brownies are round and cut from the inside of the pan. They use the edges to make brownie biscotti. Pure delicious-ness! While I'm lucky enough to live local to them (though my waist doesn't feel so lucky...), they ship, too.
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HillJ
Dec 8, 2012 01:59 PM
We crumble and use the edges to top off ice cream sundaes and the insiders as the perfect brownie square.
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Uncle Bob
Dec 8, 2012 12:39 PM
Prefer the inside, but want turn down the edge ones. Especially when the little brown-eyed girl bakes em up....Gotta have lots of pecans too!
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ipsedixit
Dec 8, 2012 11:50 AM
Edger.
And not just for brownies. Lasagna, bread pudding, cornbread, pizza, meatloaf, rice krispy treats, sheet cakes, pot pies, etc.
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re: foodieX2
Meowzerz
Dec 8, 2012 12:05 PM
I started this post because of a Yahoo! news article that had a recipe for crispy mac and cheese- basically you cook the mac and cheese on a baking sheet, so the whole thing ends up being like the crispier top layer of most mac's. It really didn't appeal to me that much. I like the inside of mac and cheese as well.
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re: Meowzerz
There needs to be a foil. That mac and cheese sounds gross. You need the soft center to counter that extra crispy topping.
Maybe I need to label myself a "corner" instead of an "insider" or "edger". The corners are perfect mix of soft and crunchy/chewy. Again with a brownie I want the center cut but with everything else I am a "corner" gal.
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re: Meowzerz
fldhkybnva
Dec 8, 2012 06:42 PM
Oh wow, I'm all about the crusty bits of macaraoni and cheese. I usually steal the top crust and then dig deep to get the crusty stuff against the sides of the pan.
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re: foodieX2
bagelman01
Dec 11, 2012 05:00 AM
I come from a family of 'edgers.' My mother used to bake kugels, meatloaf, salmon loaf, bread pudding, etc in cup cake tins so we all coulf have krispy outsides and not be stuck with an inner piece from a square or rectangular pan
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bagelman01
Dec 8, 2012 11:44 AM
edger, definitely, and I only make cakelike brownies, never fudgy/moist
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Edges all the way! I love that dense, chewy area. I've been known to eat around a pan of brownies and toss the rest...
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