Chicago Metallic Brownie Pan
Ok let’s talk brownies. This is one of those iconic desserts where everyone has an opinion. Are you a cakey brownie person, or a fudgy brownie person? Do you like the chewy edges or the crinkle top the most? Well being a person that can NEVER take sides 100%, I decided that I wanted a brownie that had ALL of those elements. Is this possible? Yes it is! Anything is possible: never forget that, reader.
Firstly, the
Chicago Metallic Brownie Pan makes it easier to achieve your ultimate brownie dreams because this is a pan designed exactly for brownies. At 9x11 you get the perfect sized thickness of brownie, also allowing for more portions – 18 to be exact (I always feel slightly skimped when using 8x8 pans). The brownies are divided out already
before baking, which is a genius feature which not only ensures perfectly cut portions, it means that each brownie will have those magical combinations you love. That’s right,
each brownie will be a little bit fudgy, a little bit chewy and have a nice crinkly topping! Spot on!
Another great feature is the lift up base. This, along with the non-stick coating means that the use of baking paper or even to grease the pan is unnecessary. The brownies easily come out, and already cut into perfect brownie portions.
To achieve this recipe, I turned to the world of food bloggers. Many of these fellow food nerds take the time and effort to test and test and cook batch after batch of brownies in order to achieve the exact element you want, ie fudgy vs cakey. I like to know why certain ingredients and changes make each bake turn out the way it does. I will spare you the long winded details, but to give credit I will say that I researched and had help from the following posts:
Crinkle Top Brownies from Half Baked Harvest,
Best Fudgy Brownies from Café Delights, and
The Science Behind the Perfect Brownie Video from Martha Stewart’s team. Watch and learn, or just simply make the brownies below!
Get the recipe for the coffee and chocolate brownie here.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via
Everten, and her own food blog,
www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
