Baking foible, or is it?

I got this adorable pan a while back at Williams Sonoma, otherwise known as kitchen-addiction-supply. It's marketed to be a crumb cake pan and each square has a removable bottom. Sometimes I wish I had removable parts... or at least shrinkable... anyway... it was half price and at $12 I couldn't say no. I made crumb cakes a few weeks back and they turned out smashingly. I thought brownies would be divine-- little portion-controlled servings. Because if one was to eat two of these, that would just be piggish. I hear guilt is a great motivator.

But I forgot that sometimes brownies get those hard, crusty edges. And these did. I forgot that that's desirable in crumb cake but not in brownies. So disappointing. I ate one just to make them feel better and put the rest in a ziploc bag, also known as cooking-foible purgatory. I just can't throw them directly away out of the pan-- that's too cruel. Ziplocs for a day make the pain more bearable.

And did you know, ziplocs keep the air in! And when things have crispy parts and soft parts and are put in a sealed container, the textures even themselves out over time! So last night, after one day in the ziploc bag, the crunchy edges had softened! Hooray!