The foil handles on both sides make for amazingly easy cleanup and lifting of the whole brownie/blondie slab out as a single mass.

Oh, and by the way, your blog rocks, man. I’m a dorky chem guy from a few exits up I-75 – a teacher at some old school you might’ve attended – and a rookie cook myself, so it’s great to see somebody else throw down some science with the learning.

You might want to check out the Midwest Culinary Institute’s one-day courses for the public. They’re something that I’m thinking of getting into here and there for a little more formal instruction.