I used the brownie recipe I have used for about 20 years. I have since tweaked the recipe to include a melted dark chocolate bar and to beat the eggs, sugar, and half the butter for seven minutes to help develop the crackly top. The results were delicious. However, I added to my recipe a reminder to not sprinkle additional chips to the top. In this pan the additional chips sank in the middle to create a bit of a center channel. That is not an issue in the other baking pans I use.
My neighbors across the street (my faithful taste testers) loved the brownie. They said the brownies had crisp edges with a rich and fudgy middle. That is exactly what I had hoped for.
by CatfromLongIsland
11 Comments
CAT’S FAVORITE CHOCOLATE CHIP BROWNIES
Preheat oven to 350 degrees Fahrenheit. Grease the following pan options and set aside:
one 9 x 13-inch Pyrex dish
two round Pyrex pie plates
Brownie Bites pan
one 9 x 13-inch dark baking pan fitted with parchment sling
The Edge Brownie Pan
4.5 dozen wells of mini cheesecake pans with foil on the bottom (fill to halfway using level medium cookie scoop)
Finely chop into shaved pieces, transfer to a microwave safe bowl, and set aside: one 3-ounce bar dark chocolate
In a large Pyrex mixing bowl sift together: ¾ cup (70 grams) cocoa powder and ½ teaspoon baking soda
Melt in a small microwave safe bowl: 11 tablespoons (160 grams) butter cut into one tablespoon sized pieces
Whisk half the melted butter into the cocoa powder until smooth and well combined.
Whisk into the chocolate mixture and until smooth and well combined: ½ cup boiling coffee or water
Melt the shaved chocolate bar in the microwave and add to the chocolate mixture. Whisk to combine until smooth.
In the bowl of an electric mixer fitted with the whisk attachment whisk together for about 7 minutes until thick and increased in volume: 2 ¼ (450 grams) cups sugar, 1 teaspoon vanilla, 2 room temperature eggs, and the remaining melted butter
Add to the mixer bowl and hand whisk until combined: The chocolate mixture
Add to mixer bowl and stir by hand until blended and flour just disappears: 1 1/3 cups (178 grams) flour and ¼ teaspoon salt
Stir in: 1 cup (175 grams) semi-sweet chocolate chips
Note: Over mixing produces brownies that are more cake-like and less fudgy.
Pour batter into the prepared baking dish. Sprinkle the top with: additional chocolate chips (omit for the edge brownie ban as the chips will sink)
Bake at 350 degrees Fahrenheit according to the following times. Cool completely before cutting.
35 to 40 minutes for one 9 x 13-inch Pyrex dish
25 to 30 minutes for two round Pyrex pie plates
20 minutes for Pampered Chef Brownie Bites pan and 9 x 13-inch dark metal baking pan
12 to 15 minutes for mini muffin pan (do not fill more than halfway)
35 to 40 minutes for the Edge Brownie Pan
My worst brownie nightmare. Not because they don’t look good, but because I prefer the soft interior pieces.
My kids gifted me an edge pan about 10 (maybe 15?) years ago. It’s the only way I’ll bake brownies. And blondies.
I have a similar pan. I love all the parts and this makes me happy!
I feel like we should start a “toilet paper roll over or under” debate, but with crunchy or soft brownies instead. I would love to see the comment battles! LOL
When do we center lovers get an infinity pan of center brownies only??
This plus the ghirardelli triple chocolate brownies has gotta be heaven
I’m disappointed because I love the edges and I could’ve sworn I got one of these pans as a gift once and WHERE THE HECK IS THAT PAN!? Sigh. I will just live vicariously through this post 😜
Regarding your note about the chocolate chips – are the parts of the pan that create edges within the pan hollow or solid? I’m guessing solid from your description of what happened 🤔
Off topic. Two questions. 1. Has anyone tried the Williams Sonoma version of this pan with the removable divider end blocks? I would be losing inches of crust with the dividers. There must be advantages of having the configurable pan.
2. Has anyone used this for lasagna or casseroles? Something else. Looking for success or failure stories. This is on my list of fall kitchen gear. It is just a bit expensive for me to use for just brownies. Thank you
Love that pan it’s pretty heavy duty. I use it for lasagna since I like crispy edges for that also
This pan also looks fun to use to make numbers/letters if you cut them properly.