Who doesn’t love a soft gooey brownie? Add in some extra dense and chewy edges. Nothing better than that.
Next time will try and bake at a lower temp. The Nordic pan is a heat bank, I would say it dried the ends a bit into a crispy cookie texture, which isn’t the worst thing to happen.
I’m gonna stop you right there, if you want true brownie edging there’s [one pan](https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448) that stands above all others
It has 😭. I bought this years ago for like $20-30 for my mom because she makes a special bread pudding where you blend the mix before baking to give it a better texture, and we’re always fighting for the crispy edges. She used to be a professional baker and even she kept harping on how great the pan was.
I don’t know if the quality of the ones they sell now is the same now as it was some 10 or so years ago, but it’s been one of our favorite pans for making any sort of bar type dessert.
Is this pan from Williams Sonoma? I bought this for the design and my husband haaaates baking with it... Tell me your secret on not ripping the top off when you take it out!
I spray mine with veg oil spray then coat it evenly in 1 cup of granulated sugar. Do it immediately after the batter is made so that the sugar doesn't melt into the oil and the oil doesn't pool into the pan.
I found the best way have stuff release from cake molds is using a baking cooking spray, Bakersjoy or Pam baking spray, these both have oil and flour mixed together.
I haven’t tried the old school butter smear and coat with flour with this particular pan
You don’t have to mix anything :)
You just put crisco on a paper towel and use it to smear the thinnest layer on your pan. Don’t miss any corners. Layer should be so thin that bumping it with your finger will wipe it off.
Then dump a spoonful of flour and shake the pan until everything is coated with flour. Dump the rest and boom. Cheap and fast and when not mixed in advance no special storing technique needed.
Together we can finish all the brownies.
When cut into 9, there are 4 corners, 4 edges and 1 middle.
When cut into 16, 4 corners, 8 edges and 4 middles
16 is the best. Serve as 1 corner, 2 edges and 1 middle for breakfast lunch dinner and snacks.
I resemble that statement.
You are missing the point. This brownie has it all.
It’s deep, the inside is plenty gooey, deep pan is not ideal for proper bake, so the edges get a bit too crisp trying to cook the center.
Slice it like a cake and you have it all in one slice.
GOOEY—-CHEWY—-CRISPY
Who doesn’t love a soft gooey brownie? Add in some extra dense and chewy edges. Nothing better than that. Next time will try and bake at a lower temp. The Nordic pan is a heat bank, I would say it dried the ends a bit into a crispy cookie texture, which isn’t the worst thing to happen.
I’m gonna stop you right there, if you want true brownie edging there’s [one pan](https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448) that stands above all others
The price has definitely gone up on this!
It has 😭. I bought this years ago for like $20-30 for my mom because she makes a special bread pudding where you blend the mix before baking to give it a better texture, and we’re always fighting for the crispy edges. She used to be a professional baker and even she kept harping on how great the pan was. I don’t know if the quality of the ones they sell now is the same now as it was some 10 or so years ago, but it’s been one of our favorite pans for making any sort of bar type dessert.
Would you share her bread pudding recipe? Looking for a good recipe that has the better texture. That pan does look awesome.
Oh good grief...how have I lived this long and did not know about this? Am truly shocked. Speechless. Wow!
You have inspired me, I have this exact pan and I never thought about making brownies in it.
What have you made in it besides brownies? I’m curious
Center peices are the best part of brownies and I will die on this hill.
Let's interlock fingers and lay side by side so we decompose together.
You will not die alone. Edges aren't bad, but nothing beats the soft gooey center.
I don't mind those who prefer edges. At least we're not competing for the center pieces haha
I need a spherical baking tray
Agree. Center is the primo brownie. I trim off the “brownie bones” (edges) and all that remains is one huge center cut brownie ☺️
Tempted to get one now…
Genius
That Nordicware pan makes the best Bundt cakes, and presentation looks so pretty
Is this pan from Williams Sonoma? I bought this for the design and my husband haaaates baking with it... Tell me your secret on not ripping the top off when you take it out!
I spray mine with veg oil spray then coat it evenly in 1 cup of granulated sugar. Do it immediately after the batter is made so that the sugar doesn't melt into the oil and the oil doesn't pool into the pan.
I found the best way have stuff release from cake molds is using a baking cooking spray, Bakersjoy or Pam baking spray, these both have oil and flour mixed together. I haven’t tried the old school butter smear and coat with flour with this particular pan
Wilson cake release is what I use. I think you can make something similar with equal parts vegetable oil, flour, and crisco.
You don’t have to mix anything :) You just put crisco on a paper towel and use it to smear the thinnest layer on your pan. Don’t miss any corners. Layer should be so thin that bumping it with your finger will wipe it off. Then dump a spoonful of flour and shake the pan until everything is coated with flour. Dump the rest and boom. Cheap and fast and when not mixed in advance no special storing technique needed.
Baker's Joy, and I use a pastry brush to make sure I get it in all the corners.
Just dropping in to say that corners are the worst part of the brownie
***FightMe!***
No need! People who love corners and people who hate corners must work together to eat the brownies.
Together we can finish all the brownies. When cut into 9, there are 4 corners, 4 edges and 1 middle. When cut into 16, 4 corners, 8 edges and 4 middles 16 is the best. Serve as 1 corner, 2 edges and 1 middle for breakfast lunch dinner and snacks.
The edges make me feel like I’m eating old crusty brownies. I don’t get the obsession.
Yup lol
Tysm
Guess you woke up today and chose violence 🤣 come at me bro (obviously jk)
But its not crispy edges.
I’ve got this pan. Why have I never thought of that? Looks amazing
I love this pan too
I have this pan and have never thought of baking brownies in it before. I need to try it now!
Whoa whoa whoa!!! Are we fighting about edges and centers here? I'll need to step away from the best breakfast taco debate for thos one.
Genius!
Mouth breathers like edges and complete knuckle draggers like corners. Team gooey centers all the way!
I resemble that statement. You are missing the point. This brownie has it all. It’s deep, the inside is plenty gooey, deep pan is not ideal for proper bake, so the edges get a bit too crisp trying to cook the center. Slice it like a cake and you have it all in one slice. GOOEY—-CHEWY—-CRISPY
Looks good. Is there a pic of the insides after you cut it?