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Post by Catbatty on Jun 12, 2018 23:53:40 GMT -5
Those brownie pans that have separations so that you end up with all crispy edges...ever try? If YOU like em, I'll buy one asap.
Without one: We made some from a package (BC) in a 9 x 13" pan...added pecans. Very good. Edges were overdone...just the way we like them. The center was chewy but just not as well-done as the edges. We ate all the edges. The center sits waiting for us to come back. Thanks all.
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traildoggie
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Post by traildoggie on Jun 13, 2018 16:11:46 GMT -5
I have one. I don't especially like it. DH eats all the brownies here, and he likes the middle softer brownies better. I should look before I offer , but it's yours for the cost of shipping if you want it. I'm a little north of seattle. I don't think the pan was that costly but the shipping is killer. Think I got from King Arthur years ago.
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Post by karenw on Jun 13, 2018 17:38:16 GMT -5
I do not have one nor will I likely be buying one of these in the future as both DH and I prefer the centers of bar cookie recipes and brownies. I am generally not an ooey-gooey fudgy brownie lover but I find the edges just get too dry for my taste (and DH agrees with me on this one!).
Karen
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Post by swedishcook on Jun 17, 2018 13:32:02 GMT -5
Short answer, that would not be a pan for our kitchen. One thread on the old board was "Recipes so good you stopped looking". For brownies mine would be Fudge Brownies Supreme by Nancy Baggett. (I always use bittersweet chocolate.) They are baked in an 8-inch square pan and preferably chilled overnight before cutting. I first trim the edges for DH. The rest will be cut into small squares, chilled until leaving the house for potlucks or as thank you treats. They are always devoured - hardly a crumb left. |
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Post by Catbatty on Jun 22, 2018 14:33:20 GMT -5
Traildoggie, You are so sweet to offer. I'm in Portland, way below you. Thank you, but I think I'll just try something else next time. I have an idea. (And once in awhile I have seen them at the Goodwill...one of my fav places to look for kitchen stuff.) In the meantime, if I ever make them again, I have a pan made for buns? or something...wide indentations, very low in height. That might give us more edges. It's worth a shot, not that we very often have brownies. Thank you again for offering to share yours.  Catbatty I have one. I don't especially like it. DH eats all the brownies here, and he likes the middle softer brownies better. I should look before I offer , but it's yours for the cost of shipping if you want it. I'm a little north of seattle. I don't think the pan was that costly but the shipping is killer. Think I got from King Arthur years ago. |
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traildoggie
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Post by traildoggie on Jun 24, 2018 15:40:26 GMT -5
works out for the best. I have not found the pan. I might have donated it somewhere along the way. DH eats all the brownies and his preference is the middle brownies without the edge. I used to like the edges, but I can't afford "brownie calories" much these days.
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Post by beth on Jul 2, 2021 9:51:18 GMT -5
I wsa thinking about getting one of these pans after finding a new recipe that I think has become our go to -- the one I will make unless the boys request the one they grew up with (My Favorite Brownies from 100 Cookies -- a book I almost didn't buy after CLBB discussions about how the titles of bad cookie books. The author was not a CLBB member, apparently -- it's a great book!). I love the edges when the brownies are first baked -- a little chewy on the edges and soft inside, but after the first day or too, the center ones tend to be favored. Which means I would probably only love the pan when baking for a crowd when they will all go quickly -- and then you would have people who go straight for the deep center ones. Reading this thread, even though 3 years old, helped me realize (again) I do not need it.
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