New note, 8/21/13: FWIW, I found a new way to ruin our lives, er, make these awesomer and that’s to bake them in mini-muffin pans. This is ideal for brownie edge lovers, as they become nothing but edges with the fudgiest of centers. Spray the pans first with a non-stick spray and fill them almost to the top. They bake for about 16 minutes before a toothpick comes out batter-free. Let them sit in the pan for 5 minutes on a cooling rack before unmolding them, or they break easily. Mine had a frustrating yield of 29 (i.e. just enough to require more than a pans worth) but it made for such perfect, delicious, two-bite servings, I forgive them.

Makes 1 8×8 pan of brownies which you can cut into 16 2-inch squares (shown above), 25 smaller squares, or 32 2×1-inch bites, which is what I usually do.