Friday, May 22, 2009

Today's Kool Idea: Baker's Edge Nonstick Edge Brownie Pan

Every week, we try to spend a little time in the kitchen, fostering our love for baking. Lately, The Daily Kool family has become obsessed with baking the perfect brownie. You know which one we're talking about...moist and extravagant truffle-like brownies that have a crackly top, yet are tender with slightly chewy edges. Yum. A perfect edge is the pride and joy of any brownie baker, yet is often unattainable with a standard brownie baking pan.

Baker's Edge Nonstick Edge Brownie Pan is definitely not standard...but, it has certainly exceeded it! Look at how "kool" this gourmet baking pan is...its award-winning design has these patented sidewalls that circulate heat more evenly throughout the pan. No more mushy middles, and every individual serving boasts two perfect edges...fabulous if you're an edge family like we are. These days, we expect all high quality bakeware to have a premium nonstick coating for easy removal, and the Baker's Edge Nonstick Edge Brownie Pan does not disappoint (though we tend to grease our pans regardless). We love the recessed handles that make it easy to turn the pan upside down
, but also appreciate the flexible nylon spatula the company has provided in case we want to take just one piece.

The Daily Kool simply does not believe in investing in a one-dish wonder. So, it's nice to know that the Baker's Edge Nonstick Edge Brownie Pan has been designed to fit all 9" x 13" recipes. Not only is it great for brownie, cookie bar and cake mixes...but, we can also use it for most of our casserole recipes. The company is coming out with a nonstick edge lasagna pan in the near future, but we actually plan on trying this dish out in the brownie pan...should be fine for a family of four. Plus, the Baker's Edge Nonstick Edge Brownie Pan is oven safe up to 500 degrees and broiler safe for even browning. Keep in mind that the interior volume is sized to accommodate approximately 11 cups, so make sure to plan your recipes accordingly. And, please do not put the Baker's Edge Nonstick Edge Brownie Pan in the fact, all bakeware, regardless of whether it's dishwasher safe, will last much longer if hand-washed.

If there is one thing we've learned about kitchen items, never skimp on bakeware, and always get the highest quality your budget can possibly afford. It might seem a little extravagant, but indulge yourself with Baker's Edge Nonstick Edge Brownie Pan...and the reward will pay for itself in the years to come. This pan makes a fabulous gift for the home baker, and is bound to become a staple in your own kitchen. Now that we've completely worked up our appetite, we've shared our favorite brownie recipe for you below. Enjoy!

Cocoa Fudge Brownies

Ingredients for Brownies:
  • 1 cup of unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar (we use light brown, but either is fine)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chopped walnuts, optional (but no brownie is the same without them!)
Ingredients for Frosting:
  • 2-3 cups confectioner's sugar, sifted
  • 1 cup unsweetened cocoa powder, sifted
  • 1/2 cup (1 stick) unsalted butter, slightly softened
  • 1/2 teaspoon vanilla extract
  • 3-6 tablespoons warm water, as needed.
Brownies: In a bowl, blend the melted butter and the sugars together. Blend in the eggs, vanilla, cocoa powder, flour, salt, baking soda and nuts (if using) in that order to make a smooth batter. Spoon the batter into the prepared baking pan. Bake for about 25 minutes, or until the middle is just set and does not seem wet and jiggly when touched. Check the brownies after 20 minutes so you do not overbake them (depends on how your oven cooks). Cool thoroughly in the pan.

Frosting: In a bowl, combine the confectioners sugar with the cocoa. Add the butter and cream with the dry ingredients. Add the vanilla and water as required to make a fluffy, spreadable frosting. Frost the completely cooled brownies and refrigerate for at least 30 minutes before cutting and serving. We prefer to eat our brownies cold, right out of the fridge.

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  1. Oooh! I want this pan... all edges! :)

  2. Aww...but the mushy middle is the best part! I usually only eat the middle and leave the edges!

  3. Wow! What a cool item to bake brownies in! I want it lol. Enjoyed reading your blog. Clicked some links for ya. ;)