Shortcut Week Day 2: Peanut Butter Brownie Muffins

I was invited to an impromptu dinner party (does it count as a party if there were 3 of us?) the other night and asked to bring a dessert. I could have stopped and picked up ice cream (it was too cold) or packaged cookies (I've never liked those sugar cookies from the store) but you know me, I really wanted to make something. However, I didn't have a lot of time. I had a bag of mini Reeses cups that my mom sent home with me after the holidays so I decided to dazzle up a box of brownies. Apparently I'm not the only one to think of this, so I followed along with a recipe from one of my go-to dessert blogs, Bakerella. This is so easy but no one will be able to tell you took a shortcut with the box. They'll be too excited about the fact you gave them a brownie stuffed with a peanut butter cup!

Peanut Butter Brownie Muffins (adapted from Bakerella)
Ingredients:
1 package Double Fudge Brownie Mix (I used Duncan Hines, but any brownie mix should suffice)
2 eggs
1/3 cup water
1/4 cup vegetable oil
15-20 mini Reeses cups, unwrapped

Directions:
Preheat oven to 350 F. Place foil liners for cupcakes on a baking sheet.

Stir together the contents of the brownie mix, eggs, water, and oil until well mixed. Fill each liner with approximately 2 tbsp of batter.

Bake for 10 minutes. Remove from the oven and push a Reeses into the center of each cupcake. Bake about 10 minutes longer until cooked through.

Let cool completely.

Makes 15-20 brownie muffins.

Banana Oreo Milkshake

On Wednesdays, we wear pink.

Everyone in Africa can read Swedish.

Oh my god, Danny Devito! I love your work.

She doesn't even go here.

I'm not a regular mom, I'm a cool mom.

Stop trying to make fetch happen!

**My milkshake brings all the boys to the yard**

Okay that last one is technically not a quote from "Mean Girls" but the song reminds me of the movie. And anytime I make a milkshake, I sing that song. Yes, I did that when I made this banana oreo milkshake. And if you ask me, I think it will bring all the boys to your yard. Or at least your kitchen.

Banana Oreo Milkshake 
Ingredients:
1 frozen banana, cut into chunks
1/4 cup milk
1/4 cup plain Greek yogurt
2 double stuff Oreos

Directions:
Combine the banana chunks, milk, and yogurt in a blender. Pulse until fairly smooth. Add the Oreos and pulse until you reach your desired consistency.

Serves 1.

Chocolate Mint Cookies

Christmastime is the time for baking cookies. Pull out your KitchenAid mixer (or hand mixer or wooden spoon) and start to cream some sugar and butter together. Stir in some flour and something to give it a little bit of flavor. Shape them and throw them in the oven for about 15 minutes. There you go. Cookies.

When I'm home to my parents for the holidays, we have certain cookies that we always make. It just wouldn't be Christmas without cutout sugar cookies, peanut blossoms, and pecan thumbprints. What are your cookie necessities?

But I can never just leave it at that. If you know me, you know I love a new recipe. So last year I tried out gingerbread cookies. This year I made some chocolate mint cookies. They are perfect for the holidays. Do me a favor and throw them in freezer-- divine! They may be reminiscent of another cookie you've had before...

Chocolate Mint Cookies (adapted from Taste of Home November 2011)
Ingredients:
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup 2% milk
3/4 tsp mint extract
1/2 tsp vanilla extract
2 cups all purpose flour
1/3 cup baking cocoa
1/4 cup cornstarch
dash of salt
1 lb chocolate candy coating
Sprinkles

Directions:
In a stand mixer (or with a hand mixer), cream the butter and sugar until light and fluffy. Beat in the milk, mint extract, and vanilla extract. Stir together the flour, cocoa, and salt. Add the dry ingredients gradually to the stirring creamed butter and mix well.

Shape the dough into two 1 inch diameter rolls and wrap in wax paper. Freeze for about 2 hours until dough is firm.

Preheat oven to 375 F. Line baking sheets with parchment paper.

Unwrap and cut into 1/4 inch slices. Place prepared baking sheets. Freeze additional dough if you can't fit it all on the baking sheets. Bake for 12-15 minutes until set. Let cool on the baking sheet for a few minutes and then transfer to wire racks to cool completely.

Melt the candy coating in a glass bowl according to the package directions. Dip the cookies into the melted chocolate, allowing the excess to drip off. Place on waxed paper and decorate with sprinkles. Let stand until set.

Makes about 7 dozen cookies.

Peanut Butter Candy Cookies

Question: is it still considered candy if you mix it with flour and sugar and bake it into a cookie?

This is the time of the year for candy! Halloween is around the corner and whether you are looking to bake up some treats for the office or make some of the candy disappear so you don't eat it by the handful, this recipe is for you. The pudding makes the cookies so soft and the peanut butter AND chocolate chips WITH the Reese's pieces makes them heavenly. You will need some milk to wash this down.

Seriously no evil spirits in these cookies at all.... unless you're counting calories. :)

Peanut Butter Candy Cookies (adapted from Sweet Pea's Kitchen)
Ingredients:
3/4 cup unsalted butter, softened
1/2 cup chunky peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cup all purpose flour
1 tsp baking soda
dash of salt
3.4 oz box instant vanilla pudding
1 cup milk chocolate chips
1 cup peanut butter chips
1 cup Reese's pieces


Directions:
Preheat oven to 350 F. Line cookie sheets with parchment paper.

In the bowl of your stand mixer with the paddle attachment (or in a large bowl that you can use your hand mixer with), beat the butter, peanut butter, and sugars on a medium speed until fluffy, about 4 minutes. Add the eggs one at a time and mix until combines. Beat in the vanilla extract.

Combine the flour, baking soda, salt, and pudding in another bowl and whisk to combine. While your stand mixer is beating on low, add the flour mixture until combined. Remove the bowl from the mixer and stir in the candies until incorporated.

Roll dough into balls about 1 tbsp in size and place on your prepared baking sheets. Flatten with your hand until they are about 3/4 inch thick.

Bake 10 minutes. Cool on the sheets for a few minutes before transferring to a wire rack to cool completely.

Makes about 3 dozen cookies.

Irish Brownies

As a child, I was definitely more of a cookie than a brownie gal. Something about the crunch of a cookie made me happier than the chewiness of a brownie. However, I would never say no to one of those brownies swirled with cream cheese. Cheese makes everything better, amiright?

Now that I'm a grown-up, I'm still more of a cookie lady, but cream cheese brownies still always get a yes... especially if those brownies are spiked with a little Guinness beer and Bailey's Irish cream. I made these for a St Patty's day party back in March, but they are appropriate anytime of the year.

Irish Brownies (adapted from A Spicy Perspective)
Ingredients:
For brownies:
1/2 cup all-purpose flour
6 tbsp unsweetened cocoa powder
dash of salt
4 tbsp butter
6 oz bittersweet chocolate chips
1/2 cup sugar
2 eggs
5 oz stout beer (like Guinness)

For cream cheese swirl:
4 oz neufchatel cheese (1/3 less fat cream cheese)
3 tbsp sugar
1 egg white
2 tbsp Bailey's Irish cream

For ganache:
8 oz semi-sweet chocolate chips
6 tbsp heavy cream

Directions:

Preheat oven to 375 F. Line a 8 X 8 baking dish with foil.

Mix the flour, cocoa powder and salt in a small bowl. Place the bittersweet chocolate and butter in a microwave safe bowl. Microwave in 30 second increments, stirring between, until melted.

Using a stand or hand mixer, beat the 1/2 cup sugar and 2 eggs together until light and fluffy. Add the melted chocolate while the mixer is running. Slowly add the flour mixture. Finally mix in the beer. Pour into the prepared pan.

Beat the cream cheese and 3 tbsp sugar together until completely smooth. Add the egg white and Baileys and beat until smooth. Add to the top of the brownie batter and use a spatula to swirl together.

Bake for 30-40 minutes until a toothpick comes out clean. Cool completely.

Combine the the heavy cream and semi-sweet chocolate in a bowl and microwave for 1 minute. Stir until smooth (if needed microwave for another 30 seconds). Pour over the top of the cooled brownies and smooth. Refrigerate until the ganache has set.

Remove from the pan using the foil and cut into pieces.

Toffee Studded Brownies

SIX YEARS!
 

Six years ago

That's how long Scott and I have been together. Unfortunately we cannot spend our anniversary together this year. But Duke did play an amazing basketball game; I'm sure in honor of us since they brought the two of us together so many years ago.
 

Last weekend

Even though we aren't together to celebrate, I made a dessert I knew he would love: a toffee-studded brownies for my stud.

Sorry, dude, that you can't be here to eat it with me. But I had an extra piece just for you :)

Toffee Studded Brownies (adapted from the Heath Toffee Bits bag)
Ingredients:
1 cup flour
1/2 tsp baking powder
dash of salt
1/3 cup unsalted butter
1 1/2 ounces bittersweet chocolate
1 cup sugar
2 eggs
1 tsp vanilla extract
8 ounces milk chocolate toffee bits

Directions:
Preheat oven to 350 F. Coat an 8X8 inch baking pan with cooking spray

Combine the flour, baking powder and salt in a bowl. Mix to combine. Set aside.

In a medium saucepan, melt the butter and chocolate over low heat, stirring occasionally. Stir in the sugar until completely combined. Add one egg and beat in completely. Add in the second egg and beat in completely again. Mix in the vanilla extract. Add the flour mixture and stir until well blended.

Bake for 20-25 minutes until it begins to pull away from the edges. Remove from the oven and top with the toffee bits. Cover tightly with foil and let cool completely. Cut into squares.

Makes about 16 squares.

White Almond Bark Chex Mix

This is a Christmas cookie tray staple at my house... and it is probably my favorite Christmas treat ever! Oh my, it is so addicting that I could eat an entire bowl in an evening and feel sick later in the night, just to consume more the next day. That is why whenever I start a new job, I always make it for my new coworkers. It is soooo easy to scale up to however many people you need to give treats to and it takes no time at all.

There is one kitchen utensil (?) that is essential in making this: you must have a large glass or ceramic bowl (I recommend this Pyrex 4 quart bowl). The key is to use a bowl that conducts heat. You will have a lot of trouble if you use a plastic bowl; take it from my difficult experience in grad school. A bowl that retains the heat will allow you to stir everything and get them nice and coated before the bark starts to solidify again.

Please forgive my fail of purchasing normal peanut M&Ms instead of holiday ones. I do not know where my head was... For a Christmas effect, just use green and red M&Ms.

Also, please forgive my lack of "amounts" in the directions. This is really a pour, mix and observe type of a recipe. This year I used two 24-oz packages of white almond bark, a full 8-oz box of cheerios, almost a full 12.8-oz box of rice chex, almost a full 15-oz bag of pretzels and two 12.6-oz bags of peanut M&Ms. It made lots. I filled up the 10 bags above with about 3 cups each plus a larger tin and two quart sized ziploc bags (not including everything I stuffed in my mouth while I was making it ;)).

White Almond Bark Chex Mix
Ingredients:
Rice Chex
Cheerios
Pretzels
Peanut M&Ms
White Almond Bark

Directions:
Working with half of the brick of almond bark at a time (if you have a really big bowl you could probably use it all), heat in microwave for 90 seconds in a glass bowl. Remove and stir. If it is not completely melted, microwave for another 15 seconds. Stir and repeat if necessary.

Add 1-2 cups of chex, 1 cup cheerios, 1-2 cups pretzels and 1 cup M&Ms. Gently mix using a large spoon trying not to crush the cereal or pretzels. Add additional chex, cheerios, pretzels and M&Ms if you have still have melted bark that has not coated everything.

Spread out on wax paper and allow to cool.

Break into pieces and devour. Or package into pretty bags or tins to hand out. Store in airtight containers at room temperature.

Fudge Covered Cookie Bars

I have discovered a new Pandora station that I'm loving right now- The Pitch Perfect soundtrack. It is lots of acapella music and Glee songs interspersed with some current pop music. It is perfect for data analysis in lab as well as cookie baking and Christmas card addressing at home. Truth be told, it makes me want to get up and dance. That is perfectly acceptable in the comfort of my own home but probably not the best idea for work. ;) 

Anyway, one of the things I made while dancing rocking to this station was these cookie bars. I was inspired by these chubby hubby cookie bars that sounded delicious and just looked beautiful. However, I decided against purchasing the malt powder and wanted to skip the peanut butter drizzle if case anyone I was sharing with had a peanut allergy. I chose instead my go-to chocolate chip cookie recipe in bar form, topped with the delicious chocolate-y fudge and garnished with chocolate covered pretzels. You could certainly skip the pretzels, but I would suggest sprinkling the top with a little kosher salt because the salty sweet combo is what really makes these bars. They would be any easy addition to any cookie platter this season because you can skip the rolling or dropping of individual cookies; just spread it into your pan and go from there.

Fudge Covered Cookie Bars
Ingredients:
For cookie bar (adapted from Better Homes and Garden Cookbook)
3/4 cup unsalted butter, softened
1/4 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 tsp baking soda
dash of salt
2 large eggs
1 tsp vanilla
2 1/2 cups all purpose flour
6 oz mini semisweet chocolate chips

For topping (adapted from Shugary Sweets):
14 oz can sweetened condensed milk
2 tbsp unsalted butter
12 oz milk chocolate chips
30-40 chocolate covered pretzels (such as Flips)

Directions:
Preheat oven to 375 F. Line a 9x13 pan with parchment paper.

Beat the butter and shortening in a large mixing bowl with an electric mixer for about 30 seconds on medium high speed. Add the brown sugars, baking soda and salt and beat until combined well. Add the eggs and vanilla and beat until combined. Beat in as much flour as possible with the electric mixer. Change to a wooden spoon and stir in the rest of the flour. Mix in the mini chocolate chips.

Press the dough into the prepared pan. Bake for 15-20 minutes until golden.

Make the topping by heating the sweetened condensed milk and unsalted butter over medium low heat until melted and warmed. Stir in the milk chocolate chips. Pour the topping over the cookie bars when they come out of the oven, using a spatula to spread evenly. Place the chocolate covered pretzels evenly on top of the fudge layer, pushing in so that they stick well. Cool completely.

Refrigerate for at least 2 hours (or overnight) until cold. Remove from the pan until the parchment paper to pull out. Cut into squares.

Mint Oreo Truffles

Do as I say, not as I do.

For example, if you are spending the weekend baking for a holiday party make sure you eat something other than the sweets you are cooking. And whatever you do, do not eat sweets accompanied by wine on Friday night followed by more sweets on Saturday morning alongside your coffee. Your tummy will not like you very much.

You should, however, add Oreo truffles to your Christmas candies and cookies this year. FOR CERTAIN. You will love them (and inevitably consume too many). Everyone you share them with will love them too. They don't really take any extra prep time than cut-out cookies so you can definitely fit them in. They are super adaptable if you don't like mint, just use regular Oreos or I bet the peanut butter ones would be delicious too. You could totally use the golden ones and coat them with chocolate. Wowsers.

So what are you waiting for? Get out to the store and get the supplies and get rolling and dipping. Turn up some "All I want for Christmas is You" and the time will fly by.

Get in there and take a nice big bite!

Mint Oreo Truffles (I cannot even give this one source because they are all over the internet)
Ingredients:
1 package mint stuffed Oreos
8 oz block of cream cheese (it is okay to use 1/3 less fat), cut into 1-2 inch cubes
White almond bark, approximately 2/3 of a 24 oz package
crushed candy canes
Christmas colored sprinkles

Directions:
Place the Oreos into your food processor and pulse until they are finely ground. Place the cubes of cream cheese into the food processor and pulse again until mixed completely. Make sure you do not have any streaks of cream cheese left. It should form a nice black ball.

Place the Oreo mix into the fridge until you are ready to start rolling (it helps if it is slightly cold). Cover a baking sheet with parchment or wax paper. Roll the Oreo mixture into balls of about 1 inch diameter. Place on the prepared baking sheet.

Freeze the baking sheet with the balls for at least 1 hour.

Melt the white almond bark in the microwave in a glass bowl according to the package (usually zap for 90 seconds first, then stir and microwave for 10-15 seconds again until completely melted).

Roll each Oreo ball in the white almond bark and place back on the parchment. Top with candy canes or sprinkles, as desired (make sure you do this as soon as you finish coating in each one before the bark hardens again). If the uncoated balls begin to soften, place them back into the freezer for another 15 minutes to harden again before you finish up coating. Once you are all done with the coating, store the balls in the freezer or fridge until ready to serve.

Kahlua Cupcakes

It's officially time to wish you a happy fall! Saturday was the first day of fall and Illinois definitely had the fall weather going on. I dusted off a scarf and sported it and a jacket all day long. Of course, I wasn't ready to go all winter, so I rocked some sandals :)

Saturday was more than just the first day of fall. It was my first Illini tailgate experience. My aunt and uncle have season tickets and they come over for most games. This past week they dragged along my cousin and we got to play while they went to the game. Kinda like being kids all over again. Just grown-up kids that went shopping at the mall, walked 2 miles across campus to tailgate, and hung out in the warmth of a bar instead of attending the game.

Plus we ate these boozy cupcakes.

Oh my word, you guys -- If you want a decadent chocolate cupcake and enjoy some coffee and Kahlua, you HAVE to make these! The cupcake is super moist and the buttercream frosting puts it over the top.

Perfect for tailgating, watching football on your TV at home or as a staple for the dessert table during upcoming holidays.

Kahlua Cupcakes (adapted from Curvy Carrot)
Ingredients:
For the cupcake:
2 eggs (yolks and whites separated)
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
2/3 cup brown sugar
1.5 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 cup brewed coffee, cold
1/2 cup Kahlua

For the frosting:
1 stick unsalted butter, softened
3 cups powdered sugar
dash of salt
2 tsp vanilla extract
3 tbsp Kahlua
Bittersweet chocolate, for garnish

Directions:
Preheat oven to 350 F.

Using a hand mixer (or stand mixer or whisk), beat the egg whites until foamy. Add the granulated sugar and beat until thick and stiff.

Mix the flour, cocoa powder and baking soda in a small bowl.

Mix together the coffee and the Kahlua.

In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg yolks, one at a time, and beat to mix thoroughly. Gradually and alternately, add the flour mixture and coffee mixture, mixing on low, ending with the flour. Gently fold in the egg white mixture using a spatula.

Pour, or ladle, the batter into a cupcake pan with liners, filling each about 2/3 to the top.

Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool completely.

To make the frosting, beat the butter on high until fluffy. Add the powdered sugar, 1 cup at a time, beating on low to incorporate completely. Once it is smooth, add the salt, vanilla and Kahlua and mix until you reach the desired consistency.

Pipe or frost the cupcakes how you desire. Top with freshly shaven bittersweet chocolate.

Makes approximately 16 cupcakes (I recognize that there are only 15 in the picture above. I actually made 16 but couldn't fit them all in my cake carrier so I had to eat one on Friday night before I frosted them on Saturday morning. FYI: the cupcakes were great by themselves).

Brown Butter Oatmeal Chocolate Chunk Cookies

Can I just rant for a few moments? 

This is for you, bicyclists of the UIUC campus:

I don't understand you. Don't understand you in the least bit. Some of you ride on the sidewalks and believe that you have the right-away no matter what. You don't look to see if there are pedestrians in your way before you almost bowl us over. You cut us off and make us move around you. Let alone the times that two of you are about to cross paths and neither of you wants to slow down so you practically squish a pedestrian between you. Then there are the other half of you that ride on the street. You never follow the rules of the road. You never stop at stop signs. You never look both ways. You never yield to pedestrians. You are never careful when you slide up to the right side of a car that is turning right at a stop sign or light even though there is a possibility that they may not see you in their rear view mirror.

Don't get me wrong, I understand that riding a bike can get you to class faster than walking. I know it can give you some good exercise. I know that you are being green. BUT, you do not rule this campus. You should always be aware of those around you who are walking or driving (or even riding another bicycle). It's common sense, dudes and dudettes.

Slow yourselves down and observe the world around you.

And make these cookies. Actually, everyone, cyclists and non, should make these. They are scrumptious. The brown butter and cinnamon are great flavors together and there are so many chocolate chunks that you taste one in every bite. Delicious!

Brown Butter Oatmeal Chocolate Chunk Cookies (adapted slightly from How Sweet It Is)
Ingredients:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 brown sugar, loosely packed
1 large egg
2 tsp vanilla extract
1 1/4 cup all purpose flour
3/4 cup old fashioned oats
dash of salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 cup semi-sweet chocolate chunks

Directions:
Melt the butter over medium-low heat in a small saucepan, whisking constantly. Cook until bubbling and brown flecks start to form in the bottom of the pan, about 5 minutes. Remove from the heat and continue to whisk for an additional 30 seconds. Let cool completely.

Combine the dry ingredients (flour, oats, salt, baking powder, and cinnamon) in a small bowl.

Add the cooled butter to a large bowl and whisk in the sugars until smooth. Add the egg and vanilla and whisk until smooth. Mix in the dry ingredients until completely combined. Fold in the chocolate chunks.

Refrigerate the dough for about 30 minutes.

Preheat the oven to 375 F. Cover two baking sheets with parchment paper.

Form the dough into 1 1/2 inch balls. Place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until golden brown and cooked through.

Makes about 20 cookies.

Cadbury Creme Egg Brownies

Does any agree that somehow Cadbury has the best chocolate ever? I mean, it completes blow Hershey's out of the water. I spent a month in South Africa when I was in college and Cadbury was the main chocolate we survived on (especially when we were sick of super fatty lamb and pureed pumpkin). However, Cadbury is not seen as prominently on the shelves in the US. The one exception is Easter time when the grocery stores are chalked full of the creme eggs and mini-eggs. 

My fav are the mini-eggs. Like most things, I have no self-control when it comes to eating them and you can be guaranteed that a bag of the mini-eggs will not last longer than a week in my apartment. 

Scott's fav is the creme egg. So when I came across this recipe inspired by the creme egg, I knew I had to make it for him. I made him guess what inspired the brownies and he knew right away! And, no joke, they taste very close to the original eggs. I am a little hesitant to call them "brownies" as we both determined that they tasted more like a fudge. But boy were they yummy! Super rich and delicious. :)

Get your Cadbury creme egg fix anytime of the year!!

Cadbury Creme Egg Brownies (adapted from Love and Olive Oil)
Ingredients:
Brownie layer:
2/3 cup flour
2 tbsp unsweetened cocoa powder
dash of salt
6 ounces milk chocolate chips
1 stick unsalted butter, cut into cubes
1/4 cup sugar
1/2 cup brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 tsp vanilla extract

Cream layer:
1/4 cup light corn syrup
2 tbsp unsalted butter, at room temperature
1/2 tsp vanilla extract
dash of salt
1 1/2 cups powdered sugar
yellow food coloring

Chocolate layer:
3 ounces milk chocolate chips
2 tbsp unsalted butter, at room temperature, cut into cubes

Directions:
Preheat oven to 350 F.

Line the bottom and sides of a 8x8-in pan with parchment paper, leaving overhang on the edges.

Make the brownie layer first: Mix together the flour, cocoa and salt in a small bowl. Melt the chocolate and butter in a large bowl set over simmering water. Stir until smooth. Remove from heat and whisk in the sugars. Stir until dissolved and the mixture has cooled slightly. Whisk in the eggs and vanilla extract until combine. Sprinkle in flour mixture and fold in until incorporated. Pour into prepared pan. Baked for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Allow brownies to cool completely.

Make the cream filling next: Using a hand mixer, beat together the corn syrup, butter, vanilla and salt on medium-high until smooth. Beat in the powdered sugar, a little at a time, until all has been added and the mixture was creamy. Spread 3/4 of the cream mixture on top of the cooled brownies. Add a drop of yellow food coloring to the remaining mixture and stir until evenly colored. Spread over the white layer. Refrigerate for at least 2 hours, until set.

Make the chocolate layer: Set a small bowl over gently simmering water. Melt the chocolate and butter and stir until smooth. Pour over the cream layer and spread into a thin, even layer. Refrigerate until set, at least 30 minutes.

Remove the brownies from the pan using the parchment paper edges. Cut into squares using a sharp knife.