The brownie edge pan is a specialty baking pan designed to maximize the crispy, chewy edges that many people consider the best part of a brownie. Instead of a traditional square pan with only a few edge pieces, this pan features individually shaped wells that create edges on all sides of every brownie. It works by exposing more surface area to the hot pan, which caramelizes the batter and produces a fudgy center with a delightfully crisp crust all around.
Ingredients
- 1 cup (226 g) unsalted butter, plus more for greasing
- 1 ¼ cups (250 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder (natural or Dutch-processed)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- ½ cup (65 g) all-purpose flour
- ½ cup (90 g) semisweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease the brownie edge pan with butter or nonstick spray, making sure to get into all the corners and crevices.
- In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined. The mixture will look grainy—that’s normal.
- Whisk in the vanilla, then add the eggs one at a time, beating well after each addition until the batter is glossy and smooth.
- Gently fold in the flour with a spatula until just combined. If using chocolate chips, fold them in now. Do not overmix.
- Pour the batter evenly into the prepared pan, using a spatula to spread it into each well. Tap the pan on the counter a few times to release air bubbles.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges will look slightly darker and pulling away from the pan.
- Let the brownies cool in the pan on a wire rack for 10 minutes. Then carefully invert the pan onto a cutting board or plate to release the brownies. If any stick, run a butter knife around the edges to loosen them.
- Let cool completely before serving, if you can wait that long!
Tips
- Grease generously: The edges are what make this pan special, so make sure every nook and cranny is well-greased to prevent sticking. A pastry brush helps get into the corners.
- Don’t overbake: Because the batter is spread thinner in individual wells, it bakes faster than a regular pan. Start checking at 25 minutes. Overbaked brownies will be dry and cakey.
- Use room-temperature eggs: Cold eggs can seize the batter and make it lumpy. Let them sit out for 30 minutes before starting.
- Substitution: If you don’t have a brownie edge pan, you can use a standard 9×13-inch pan and just cut the brownies into strips, but you won’t get the same all-around crispness.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. They also pair beautifully with a glass of cold milk or a cup of strong coffee. For a dessert platter, arrange them on a plate with fresh berries and a dusting of powdered sugar.
Variations
- Peanut Butter Swirl: Drop spoonfuls of peanut butter on top of the batter before baking, then swirl with a knife.
- Mint Chocolate: Add ½ teaspoon peppermint extract to the batter and fold in ½ cup of chopped Andes mints.
- Salted Caramel: Press a caramel square into the center of each well before baking, and sprinkle flaky sea salt on top after they come out of the oven.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender but still delicious.
Storage and Reheating
Store leftover brownies in an airtight container at room temperature for up to 4 days. To keep them crisp, place a piece of parchment paper between layers and don’t stack them too high. For longer storage, freeze the brownies in a single layer in a freezer-safe bag for up to 3 months. To reheat, place them on a baking sheet in a 300°F (150°C) oven for 5–7 minutes to revive the crisp edges. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use a brownie mix in a brownie edge pan? Yes, absolutely. Prepare the mix according to the package directions, but reduce the baking time by about 5–7 minutes and start checking early. The mix should fill the pan about three-quarters full per well.
Why do my brownies stick to the pan? This usually happens if the pan isn’t greased well enough or if the brownies are removed too soon. Make sure to grease thoroughly, and let them cool for at least 10 minutes before trying to remove them. If they still stick, run a thin knife around the edges and gently tap the pan upside down.
How do I know when the brownies are done? Insert a toothpick into the center of a brownie. It should come out with a few moist crumbs clinging to it, not wet batter. The edges will look slightly darker and may pull away from the pan. Remember, they will continue to set as they cool.
Can I make these brownies dairy-free? Yes, substitute the butter with an equal amount of coconut oil or a plant-based butter stick. Use dairy-free chocolate chips if you want them. The texture will be slightly different, but they’ll still be delicious.
Do I need to adjust the recipe for high altitude? At altitudes above 3,000 feet, you may need to reduce the baking temperature by 25°F (15°C) and increase the baking time slightly. Also, consider adding an extra tablespoon of flour to help structure the brownies.
Can I double this recipe? Yes, you can double it, but you’ll need to bake it in batches unless you have two edge pans. The batter can be made ahead and stored in the refrigerator for up to 24 hours; just bring it to room temperature before baking.
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