Here’s How to Make a Brownie that’s Moist AND Chewy!
The topic of “brownies” is a popular one at Cook’n. With your kind indulgence, I want to add my 2¢ to this subject. You’ll be glad to know this.
Most everyone we know loves brownies. And wouldn’t you agree the best ones have moist centers and lots of chewy edges? That’s what Matt Griffin thought back in 1998. And he wondered to himself, “Why can’t EVERY brownie from a pan have a chewy edge?”
Matt wasn’t alone in his opinion. If you talk to any professional baker or pastry chef, they’ll all tell you an excellent brownie is chewy yet moist. But how do you create those brownie conditions? THAT’S the question!
Well again, if you talk to any professional baker or pastry chef, they’ll all tell you the pan you use is one of the key secrets to creating a chewy yet moist brownie—a knock-your-socks-off brownie.
So back to Matt. From a casual moment of wonder, he moved to experimenting on the idea. It took a while, but before long, he and his wife, Emily, came up with what we know today as the Edge Brownie Pan. This patented pan is made in the USA, and was designed to be the best brownie baking pan ever conceived.
It’s the only zig-zag and sectioned brownie pan that adds two crispy, chewy, and perfectly crunchy edges to EVERY brownie. Think of it: no more fighting over who’s gonna get those precious corners and outside edges. Hallelujah!
And because it’s a sectioned pan, there’s much better heat distribution, which translates to more even baking.
Of course, a website will toot its own horn, so I read through as many of the 4,368+ reviews that I could to see if this pan was a marvelous as the makers were saying it was. All I found was praise, praise, and more praise. One customer said, “These aren't the dried out, overcooked, almost burnt edges you get trying to cook the center of a standard brownie pan. They are firm, chewy, delightful, perfect brownies from edge to edge.
“I sprayed a little cooking oil and used a half cup measuring cup to place the batter in the pan. Worth the effort. The cooking time was spot on. And cleanup consists of some water, and a soapy sponge. No sticky bits or burnt on batter. If you have been hesitant, and hate doughy, half-baked brownies, spend the money or ask for it for your next gift. You will love it.”
Ah, money. That was my next issue. I’d been reading about and coveting this pan for many, many months. I simply didn’t have money to spend almost $65 on a brownie pan. But my thoughtful and generous sister knew how much I wanted it and gave it to me as a birthday gift. I was almost out of my mind with joy!
So, here’s my 2¢: This pan is worth every dollar. Knowing what I know now, and having 100% success with my brownie baking since I’ve been using it, I would even pay more than the current asking price. I would scrimp and save any way I could to get this pan.
Most everyone we know loves brownies. And wouldn’t you agree the best ones have moist centers and lots of chewy edges? That’s what Matt Griffin thought back in 1998. And he wondered to himself, “Why can’t EVERY brownie from a pan have a chewy edge?”
Matt wasn’t alone in his opinion. If you talk to any professional baker or pastry chef, they’ll all tell you an excellent brownie is chewy yet moist. But how do you create those brownie conditions? THAT’S the question!
Well again, if you talk to any professional baker or pastry chef, they’ll all tell you the pan you use is one of the key secrets to creating a chewy yet moist brownie—a knock-your-socks-off brownie.
So back to Matt. From a casual moment of wonder, he moved to experimenting on the idea. It took a while, but before long, he and his wife, Emily, came up with what we know today as the Edge Brownie Pan. This patented pan is made in the USA, and was designed to be the best brownie baking pan ever conceived.
It’s the only zig-zag and sectioned brownie pan that adds two crispy, chewy, and perfectly crunchy edges to EVERY brownie. Think of it: no more fighting over who’s gonna get those precious corners and outside edges. Hallelujah!
And because it’s a sectioned pan, there’s much better heat distribution, which translates to more even baking.
Of course, a website will toot its own horn, so I read through as many of the 4,368+ reviews that I could to see if this pan was a marvelous as the makers were saying it was. All I found was praise, praise, and more praise. One customer said, “These aren't the dried out, overcooked, almost burnt edges you get trying to cook the center of a standard brownie pan. They are firm, chewy, delightful, perfect brownies from edge to edge.
“I sprayed a little cooking oil and used a half cup measuring cup to place the batter in the pan. Worth the effort. The cooking time was spot on. And cleanup consists of some water, and a soapy sponge. No sticky bits or burnt on batter. If you have been hesitant, and hate doughy, half-baked brownies, spend the money or ask for it for your next gift. You will love it.”
Ah, money. That was my next issue. I’d been reading about and coveting this pan for many, many months. I simply didn’t have money to spend almost $65 on a brownie pan. But my thoughtful and generous sister knew how much I wanted it and gave it to me as a birthday gift. I was almost out of my mind with joy!
So, here’s my 2¢: This pan is worth every dollar. Knowing what I know now, and having 100% success with my brownie baking since I’ve been using it, I would even pay more than the current asking price. I would scrimp and save any way I could to get this pan.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
