What's the single best measure for long-term compatibility?
I have no idea.
What I do have, though, is a bunch of leftover brownie middles and a half-baked notion that the answer resides somewhere in that pan.
If edges married middles and middles married edges, then there'd be no fighting over the burnt corners of lasagne, the tapered ends of the baguette, or the chewy edges of these perfect, one-bowl salted toffee brownies.
There'd be no waste.
There'd be harmony.
Scrappies and squishies living happily ever after.
One-bowl salted toffee brownies
Makes 12 small squares (and 32-inches of edges)
Adapted from smitten kitchen
- 3 oz. unsweetened chocolate, roughly chopped
- 1 stick unsalted butter, plus extra for greasing the pan
- 1-1/3 cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 tsp. flaky sea salt (like Maldon), divided
- 2/3 cup all-purpose flour
- 2/3 cup toffee bits
Preheat oven to 350 degrees.
Line the bottom of an 8-inch square baking pan with parchment paper or foil, extending it up two of the sides. Butter it for extra insurance.
Set a medium heatproof bowl over a smallish pot containing a few inches of simmering water, and in it, melt the chocolate and butter almost entirely.
Pull the bowl off and away from the pot, wiping any water or condensation from its bottom, and stir until the butter and chocolate are completely melted and satiny.
(A simpler approach for those with a predictable microwave and the skills to use it: melt the butter and chocolate in 30-second intervals, stirring in between each session to avoid scorching.)
Into the chocolate and butter mixture, whisk the sugar, the eggs (make them wait their turn), the vanilla, and a 1/2 tsp. of the salt. Switching to a spoon or spatula, fold in the flour and the toffee pieces.
Pour this grandeur into your prepared pan and caress its surface smooth.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few chocolatey crumbs attached. Lick them off.
Sprinkle the brownies with the remaining 1/4 tsp. of salt now--when they're still warm and influenceable.
Let the pan cool on a wire rack before lifting out the foil or parchment and cutting your brownies into scrappy strips and squishy squares.