Here's a trick that my wife taught me when cutting a pan of brownies. Cut off about 1/2" of brownie from the edges of the pan, then cut up and serve only the insides. This approach works great for two reasons:- None of your brownies will be 'edge pieces' (aside from my father, people tend to prefer the inner pieces).
- If you've made the pan of brownies for company, you can eat the edges you've cut off without feeling guilty that you're eating food you made for guests.
