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Equipment & Gear: Baker's Edge
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PostPosted: Thu Apr 28, 2011 10:38 pm    Post subject: Love this pan Reply with quote

I got a Baker's Edge pan for Christmas, and have used it a dozen times since then. I simply love it. I love corner pieces and, while it does take a couple of batches to ensure you're getting just the right level of doneness, it's well worth the time. Chewey corners, crunchy top, gooey centers? It's almost like a two-layer brownie.
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PostPosted: Sat Sep 03, 2011 8:59 pm    Post subject: I love this pan Reply with quote

The biggest thing I love about this pan is that you can easily cut uniform pieces. When cutting a large pan, I am really bad about uneven cutting. This pan makes it easy.
My aunt bought this for pan for me for Christmas and I now use it any time I make brownies. I find it easier to have an even cooking through out the whole pan then when using a normal 9x13 pan.
But whether brownies are baked with a normal pan or a special pan like this, I love brownies no matter what Big smile
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PostPosted: Thu Oct 27, 2011 9:50 pm    Post subject: I never got it Reply with quote

See, this is why I never got, as in grocked, these pans -- I like the soft, chewy brownie with NO EDGES. Wink In fact, when I make them, or a sheet cake, even, I slice off all the edges and put them in my freezer to use for things like crumb toppings, crumb crusts or even rum/bourbon balls.

I've never known anyone who liked the edges, but, clearly, there are lots of crunchy edge lovers around.

However, I have thought about using this for mac and cheese, or polenta casseroles, things of that type, where even I like the crunchy edges. How do you think that would work? Is it deep enough for that to be feasible? Or are the dividing walls too low?
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Joined: 19 Oct 2007
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PostPosted: Thu Oct 27, 2011 9:52 pm    Post subject: Reply with quote

I like crunchy edges.

I do brownies in a long rectangle . . . more edges....
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PostPosted: Wed Jan 08, 2014 6:05 pm    Post subject: Brownies Reply with quote Delete this post

Perhaps someone could develop a pan based on a Klein bottle that would allow the baking of brownies that are all entirely edge-free, which is certainly how I prefer them.
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