Baker's Edge Nonstick Edge Brownie Pan
by Baker's Edge
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Tools and Hardware Reviews of Baker's Edge Nonstick Edge Brownie Pan
Customer Review: What an amazing brownie pan!
Summary: 5 Stars
Because this pan is intended for the "brownie edge lover" if you aren't one stop reading here. This is not the pan for you.
Now if you're still reading then you must have heard the rumors about this pan. A friend of a friend told you or maybe someone brought them to a potluck, either way you're in the right place. For months I listened to people rave about the Baker's Edge Nonstick Edge Brownie Pan. Not being one that makes brownies more than once a month I just couldn't convince myself to spend over $30 on a pan? Now that I have it I will never go back to a standard pan for brownies.
Here's all the good stuff:
~They all have at least 2 chewy edges, some even 3!
~The non-stick truly is! No oiling or flouring is necessary, just bake, cut and remove.
~Clean up is easy. A little hot water, soap, rinse, dry and voilà!
As for some of the issues others have mentioned:
~Getting the batter into the pan does take more effort. The easiest way I have found is to use a large spoon and evenly distribute spoonfuls of batter in it. Then with the back of the spoon I go through and spread it out evenly. (You can also smack the pan on the counter a couple time to level it out more if you're really worried about it.)
~Cutting them is a non-issue. The pan comes with a little plastic server. I hold it straight up and down and cut into the brownie. Remove and do the next. You can also turn the pan upside down on a cutting board and just cut with a knife.
I should WARN you though...I went from making brownies once a month to about once a week now. I did post some pictures on the product page to show you the batch I made last night - Pecan Brownies. One package of Betty Crocker Surpreme Brownies, Hershey's Ultimate Fudge, 21-Ounces (Pack of 6), 6 ounces of pecans Diamond Shelled Pecans, 6-Ounce Bags (Pack of 4), make and bake as directed. A gourmet treat!
*Updated with a picture of my Banana Bread Bars.
Also Baker's Edge recently released their Simple Lasagna Pan, which is just as wonderful as the Brownie Pan.
Customer Review: Crusty is a good thing, when it's edges
Summary: 5 Stars
This purpose-specific pan creates dream brownies or blondies, where every piece has at least two "edges".
A true brownie (or blondie) aficionado will tell you it's all about the crust and the contrast between that edge's texture and the chewy (or moist or cakey) interior of the confection. So, traditional pans seem wasteful, since they bake up substantial amounts of brownies that have only one crusty edge, or worse, no edge at all. This pan aims to remove that waste and make every serving of brownie be equally well-endowed.
In use, this pan baked up thick blondies (which I prefer to classic brownies) with perfect crusty edges-- the corner pieces are the best, with three edges.
My blondie recipe is designed for a 9x13" cake pan, and filled this pan reasonably (to a greater depth than the 9x13 would have been filled). It took extra effort with a spatula to spread the batter evenly. The baking time for the recipe in this Baker's Edge, was a few minutes longer than in the 9x13", but the directions state baking time should usually decrease from a traditional pan. I suspect that's based on the amount of batter that would go into a brownie pan (typically a smaller 8x8 or 9x9). Experiment with your recipes and start checking for doneness a few minutes before you would normally.
I anticipated the resulting blondies would be hard to remove from the pan, so I used cooking spray before filling the pan, and after baking, loosened the edges with a sharp knife. I cooled the blondies in the pan for a few minutes, then upended the pan over a wire rack and tapped the bottom firmly a few times. The entire blondie bar came out neatly, voila! Without taking this care, I think it would have been difficult to remove the entire bar neatly from the pan. But, if you're crazy about edges enough to buy a pan specifically for that purpose, a little extra effort to get the brownies out neatly doesn't seem unreasonable...
Edge evangalism aside, it's easy for a modern kitchen to fill with a clutter of purpose-specific tools, so I try very hard to not buy such tools unless I will use them often enough, or if they are somehow game-changing. This pan made the cut for producing unique-looking, beautifully edged blondies and brownies. Recommended if multi-edged brownie bars make your mouth water too.
Customer Review: 51st Review - Just another 5 star rating
Summary: 5 Stars
I highly doubt you need my words by this point after reading even the first couple of reviewers opinions. Seeing 51 reviews and 5 SOLID STARS alone should be enough for you. However if you're still not convinced, then I encourage you to take a look at the 1 idiot who did give it just 1 star and the 1 person who gave it just 3 stars. You'll see guy #1 didn't actually buy it and gave it 1 star because he thought the shape was just dumb. You'll see that guy #2 purposely over baked his BOXED MIX brownies because they thought they had to allow for more time for the brownies to bake evenly and/or completely (a common mistake people make that results in DRY brownies). All brownies are STILL gooey in the center when you remove them. An inserted toothpick should come out MOSTLY clean but has just a few little crumbs or streaks on it (depending on whether or not you used chocolate chips in the brownies and how you prefer them as well).
The first thing I did was make the included recipe that came with the pan. "Chef Emily's Chewy Edge Brownies." I deduced that if there was a recipe that came with a pan that was actually made in the U.S.A. I could both trust that they had the intelligence to make sure the recipe worked perfectly in the pan that they are selling and that it was included for a reason.
I had never made brownies from scratch but I took one look at the recipe and thought, "I have everything this calls for already (it's really common stuff) and it looks dead simple to do." Off I went. I have to say there wasn't much more involved in "from scratch" brownies (at least this recipe) compared to a box mix. For the difference between this and boxed mixes, I will ALWAYS make this recipe instead. Well worth the little bit of extra effort. These are the absolute best brownies my wife & I have ever had!
She scoffed at me when I told her I was spending $35 on a brownie pan. After she had that first batch I made her retract her statements as she rolled her eyes in chocolate pleasure. This is the absolute best piece of bakeware we have ever bought, both in quality and practical use ideology.
Again, 51 reviews with a cumulative 5 STAR RATING does NOT lie.
Customer Review: Good pan but a couple of small issues
Summary: 4 Stars
I don't bake brownies often but finally tried it after having it sit in my cabinet for months. Although I make 99% of baked goods from scratch, I was too busy making several dozen cookies from scratch that day. So I bought a mix for a party that night. I believe it was Duncan Hines chocolate chunk. Well, I only bought one standard box and it didn't fill up the entire pan. The final well was 2/3 empty. I would've needed two boxes in order to fill the pan and make them thick. Mine were thin but I like them that way instead of being too thick and dense. The spatula that comes with the pan was invaluable and I hope I never lose it because it is the perfect size to spread the batter through the wells evenly. I did not have a problem at all getting the batter in with it but if I didn't have the spatula, it would be difficult. Also, even though the pan is non stick I still sprayed it with non stick baking spray. The brownies came out effortlessly and baked evenly. I threw away the box that the pan comes in a long time ago so I didn't know the dimensions and they are not imprinted on the pan (I wish more baking pans had their dimensions on them). I didn't give it 5 stars because you really have to have the little spatula that comes with it or it will be a mess to get into the wells. Also, the edges were nice but did not come out as thick as I wanted but that could be due to not having enough batter, and the fact that I would have to use two boxes of brownie mix to fill the entire pan. If I made them from scratch, I am not sure if I would need double the batter or not, but I can measure the pan next time & base the recipe on that. Still, the pan delivers and the brownies tasted good. 4.5 stars from me.Customer Review: Any engineers out there?
Summary: 5 Stars
This is a wonderfully engineered product, a great concept well-executed, down to the detail of furnishing a plastic spatula made to fit without damaging the inner surface of the pan. I made brownies in it last night for the first time. After checking some great-sounding brownie recipes, I decided to make the recipe that came with the pan. My partner and I couldn't wait till the brownies cooled, so we sampled them while still warm. My memory will long savor that first bite as the best brownie I've ever had. Crunchy on the outside, soft, warm and chewie on the inside. The next brownie, this morning, was not disappointing either.
How to convert other recipes? The little booklet says you can use any recipe intended for a 9-inch square or 9 x 13 pan. That's a fairly wide range, and what about all the brownie recipes written for an 8-inch square pan? So I tried to calculate the surface area of the pan bottom. The problem is complicated by the irregular shape of this pan, plus the fact that the walls slant slightly and curve at the bottom. I filled a 9" round pan with two quarts of water and measured the depth it filled, slightly more than 1.75 inches (1 25/32"). Two quarts filled the Edge pan to a depth of almost 1.5 inches (1 7/16"). Based on the surface area of a round 9" pan being 63.64 square inches, I came up with a surface area of about 79 square inches for the Edge pan.
A 9-inch square pan is 81 square inches and a 13-inch pan is 117 square inches. An 8-inch square pan is 64 square inches. You should increase an 8-inch square recipe by 20 to 25 percent. If you use a recipe intended for a 9x13 pan, you'll have extra-thick brownies.