Brownies are arguably one of the best desserts to have ever existed, but after all the years of their creation, the question of which part of the dessert is the greatest still stands. While the gooey center has its fans, the edges are where the magic actually takes place.

Brownies are loved for their contrast between hard and soft textures, and the edges offer the best of both worlds. You get a crispy, slightly caramelized outer layer with a dense, chewy interior. It’s the ideal combination that neither the overly soft center nor the rock-hard corners can provide. The edges of brownies develop a richer, deeper flavor due to the Maillard reaction which is the same process that makes toasted bread taste amazing. The sugars in the batter caramelize against the hot edges of the pan, giving way to a more complex and satisfying taste than the repetitive sweetness of middle pieces.

If you’re an avid chewy brownie enjoyer like me, the edges are where it’s at. The slight crispiness on the outsides gives way to a dense, fudgy bite that is infinitely more fulfilling than the often too-soft center. Every bite requires just the right amount of effort, making it an experience rather than just a mouthful of sugar.

Honestly speaking, brownie centers can be a mess. They stick to your fingers, fall apart when you pick them up and sometimes leave you with a spoonful of goo rather than an actual bite. Edge pieces, on the other hand, hold their shape beautifully which is why they are the ideal pieces to snack on.

Loving brownie edges is a strategic move; most people fight over the middle pieces, leaving you with an ample supply of the superior edges. Also, if you’re really committed, you can even buy brownie pans specifically designed to maximize the number of edge pieces, ensuring that every bite is pure perfection.

Brownie edges aren’t just part of the dessert, they’re a lifestyle. They offer the best balance of texture, a richer flavor and an overall more enjoyable bite. So, the next time someone passes over an edge piece, take it with gratitude–you’re being granted the best part of the batch.

Knight Writers approved brownie recipe:
Ingredients
– 1 oz semi sweet chocolate (28g)
– 3 oz high quality dark chocolate, between 60-70% cocoa (85g) – I like to use Lindt or Valrhona
– 10 tbsp unsalted butter (140g)
– ¾ cup sugar (about 165g)
– 2 eggs, at room temperature
– 1 tsp instant coffee mixed with 1 tablespoon hot water
– ½ cup all purpose flour (about 65g)
– ⅓ cup cocoa powder (about 35g) – it is best to use dutch processed, I like to use Valrhona
– ¾ tsp salt
– 2 oz chocolate chips or chopped chocolate of choice (55g, I mix milk chocolate and semi-sweet chocolate)

Instructions
– Pre-heat your oven to 335F (conventional) and line a 9” baking pan with parchment paper and a light coating of butter / oil
– Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Avoid over-heating the mixture
– In the meanwhile, whisk the eggs and sugar on a standing mixer at medium-high speed using the whisk attachment for 3-5 minutes. You should achieve a very thick and ribbony mixture which is light in color. This step is important in developing the shiny crust of the brownies
– Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined
– Mix the instant coffee with hot water, and pour in. Gently fold into the batter
– Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter
– Lastly, fold in the chopped chocolate or chocolate chips of your choice
– Pour the batter into the lined pan and spread evenly. Add more chocolate chunks on the top if you’d like
– Bake immediately for 20-25 min. I typically take out my brownies around 22 minutes
– Let cool to room temperature, cut with a sharp knife, and serve!