Our problem is that when I make a pan of brownies, the pan mysteriously disappears in a matter of hours. Every time one of us walks by the pan, we cut off just one more piece. Just one tiny piece won’t hurt. And that is NOT good for us or our waistline.
While Christmas shopping back in December, I noticed a Brownie pan at a home goods store with a price tag of $29.99. When I saw the pan, I thought to myself, ‘that is just a glorified muffin pan’.
Light bulb moment
There was a big football game on one night so I bought our favorite brownie mix. While I love my Homemade Brownies with Homemade Whipped Cream, brownies are one item that I occasionally buy/bake/eat from a box.
I poured the brownie batter mix into my 12-muffin pan and baked for about 35 minutes. My husband would like the brownies done a little longer. He likes the crunchy sides and I don’t want to feel like I’m going to break a tooth, so I compromised with 35 minutes.
Genius, now why didn’t I think of this before.
After my family of 4 each had a brownie, I put the rest in a freezer bag and popped them in the freezer. And guess what, a week later, they are still in the freezer. We didn’t eat them within 24 hours like we normally do.
So essentially I am killing two birds with one stone: our favorite dessert is lasting a lot longer in our home and we don’t feel like we’re going to bust our zippers by the end of a day.
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