Lay a sheet of foil across the top of each pan (not touching batter). The foil keeps the colored dough from browning and keeps the colors vibrant. Bake for 15 minutes covered in a glass baking pan or 25 minutes in a metal baking pan. Then remove the foil and complete baking for another 12 minutes or until the top is set. The top may appear a bit moist, but will firm as the brownies cool.
Wrap individual brownies in plastic wrap. Place stacks of wrapped brownies in freezer weight ziplock bags. For long distance shipping, I recommend shipping Grinch Brownies uncut for longer freshness. Wrap the entire 8”x8” square of brownies (removed from pan using the foil overhang) first in foil and then in plastic wrap. Then insert the wrapped brownies into a freezer weight gallon ziplock bag or vacuum seal. Include a few plastic knives for cutting.
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