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: 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: 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.
Customer Review: It's not just for brownies!
Summary: 5 Stars
I am actually in love with this pan. At first, I was skeptical due to the price. It is truly worth every penny. It is a nice, heavyweight pan without being overly heavy.
The pan is easy to fill with your batter, and easy to clean. I have put it on the top shelf of my dishwasher and it is just fine, but it is recommended that you hand wash it.
Along with the pan, you receive a spatula that fits the odd shapes, and will not scrape or damage the pan.
Not being a huge a brownie fan, I have had fun finding other things to make in this pan. I love the corner pieces of many baked goods or casseroles. Here are the ones I have tried and been successful with so far:
- Sweet yellow cornbread
- Macaroni & cheese
- Betty Crocker Pineapple Upside Down Cake, 21.5-Ounce Boxes (Pack of 12)
- Betty Crocker Cookie Mix, Peanut Butter, 17.5-Ounce Pouches (Pack of 12) with chocolate chips and crushed nuts sprinkled on top while cookie bars are fresh from the oven
- Meatloaf (I like the "heel" of the loaf and this way they all have 2 edges!)
I think the perfect gift for newlyweds or new homeowners would be this pan along with Brownie Mix Bliss: More Than 175 Very Chocolate Recipes for Brownies, Bars, Cookies and Other Decadent Desserts Made with Boxed Brownie Mix.
Customer Review: Quality Bakeware!
Summary: 5 Stars
When I was first married over 30 years ago, I remember my mom saying that even if it seemed extravagant, it was worth it to buy quality cookware. So listening to mom, we used our wedding gift money and bought the top of the line cookware. I am still using that same dutch oven, sauce pan, and skillet, and right now I think they will probably last longer than I will!
Well, when I first saw the price of the Baker's Edge Pan, I hesitated. I knew the concept of the pan was terrific. I read all the reviews, and I really felt the design of the pan would produce better brownies, breads, casseroles, and just about anything I wanted to try.
Well, I remembered my mom's advice and decided to purchase the pan. It has exceeded my expectations as far as even cooking, perfect pieces, nice edges, and even beautiful presentation.
In addition, the quality of the pan is amazing. When I think of how many cheap 9x13 pans I have bought over the years, I knew I should have applied my mom's cookware rule to bakeware. Most baking pans warp over time or cook unevenly because they are so thin. This pan is unbelievable as far as quality construction. I feel it was a very economical purchase because with proper care it should last forever! I can't imagine needing a replacement. However, since the pan is so versatile, I would readily purchase another one - using one for a main dish casserole and another for dessert! I sincerely recommend this pan for your bakeware collection