The moisture cooked out so the flavor is denser, kinda like the whole concept of reducing a broth for a sauce. lowstudent That's why when I cook for myself, I will only breathe through my mouth, and keep my nose alone. I don't want to "accustom" my nose to the dish until I eat it. LordFoolman I think just the opposite. The corners, or even the edges, have that "lip" that the oven dries out to an almost crunchy consistency. However a piece from the middle is consistently soft, moist and chewy with no hard edge that might cut your lip. BHMI was kinda hoping for a Duality and Separation reason but will settle for the Brownie essence Reduction theory. I do however have a new fear... brownieamychophobiaNow having said that, in 35 years of dental practice I never saw 1 case of brownie lip laceration. I actually have a brownie pan that only has corners...10 corners!http://bakersedge.com/The ultimate corner pan:http://www.solutions.com/jump.jsp?itemID=17059&itemType=...mcb
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