Awesome brownie pan that is all corner brownies!

Make your brownies extra good with Rademacker, Droste or Van Houten Dutch cocoas

What makes the edge brownie pan special?

Two delicious, chewy edges on every individual serving
Patented sidewalls circulate heat evenly throughout the pan
Better performance (fewer undercooked middles and burned edges)
Sized to fit box mixes and recipes for 9”x9” or 9”x13” pans
Premium nonstick coating and round, easy-to-clean corners
Durable heavy-gauge cast aluminum construction
Recessed handles allow pan to be gripped when turned upside-down
Custom spatula and recipes/instructions insert included

“Could this simple redesign of a conventional baking pan really eliminate the problem of undercooked middles and burned edges when baking foods like brownies, bar cookies, and even lasagna? When we tested the pan in our kitchen, we were pleased to discover the answer was yes. The heavy-gauge cast aluminum pan evenly distributed heat while cooking, and because the Baker’s Edge has more edge baking surfaces than most pans, it gave each serving of our brownies two chewy edges (a great thing if you like edge pieces!). And when we made lasagna in the pan, we discovered another advantage of the interior walls -- they kept the food stacked, which made for a better presentation and neat, easy serving. We also liked the pan’s handle design -- when it’s turned over, the recessed handles can still be gripped, unlike bakeware in which the handles become flush with the counter when the pan is flipped over.”
- Equipment Corner, America’s Test Kitchen

Best Brownies
Submitted by: AngieRated: 4 out of 5 by 2623 members
Prep Time: 25 MinutesCook Time: 35 Minutes
Ready In: 1 Hour Yields: 16 servings
"These brownies always turn out!"
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Printed from 10/22/2008
If you go to the all recipes link you can print the recipe out in 3 size formats!


  1. This thing is awesome! The edges are definitely my favorite part, yum!

  2. I know, who ever invented this is a genius!

  3. This sounds too good to be true... I suppose there's no one selling any in Australia :((


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