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Oct 20, 2006 08:47 PM

Baker's Edge pans- for baking all "corner" brownies

I'm not sure if this has been posted here before but I thought this was pretty neat:

I'm actually thinking I might pick one up for my Christmas Yorkshire pudding this year- nobody likes the middle pieces anyway!

Does anyone have one of these and does it require any recipe readjustment?

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  1. That's interesting - but the picture of the brownie makes it look like it's kind of caved in and dipped between each bar. Wonder if it's just the shot, or if that really happens?

    1. (Not fun to wash!) I cannot make the link work, but if you look at the Chocolate and Zucchini blog for Sept.5, 2006, there is a recipe and photo and column about one of those pans. You can find it on the C&Z site by using the search term "baker's edge".

      2 Replies
      1. re: blue room

        Are you saying you have one of these pans and the nonstick surface doesn't work for you and it's not easy to wash?
        Because mine seems to give me no problem and the incredible heft of the pan heats more evenly, ...seems to avoid hotspots and having food burn on in certain cleaning so far has been quite easy..

        1. re: ChowFun_derek

          I do not own one, I just think the corners (of a brownie pan) are usually the hardest to clean, so if a pan is ALL corners..

      2. OK, now how about something for making all "top" muffins.

        2 Replies
          1. chris VR, if you really like corner/edges of yorkshire pudding (YES!), i think you'd be much happier with a couple of non-stick muffin pans. that's what i'm going to use for my upcoming brownie-thon. as to recipe adjustments, you might 'search' yorkshire puddings in and other sites and see if any of their recipes use ramekins, and that should guide you for baking times. If you can't find, then simply pour your batter into 1 or 2 of the muffin spots and test bake them. if you DO still go and buy one of the new pans, i think bake time would be the same as for a regular pan. all the batter is connected, after all.

            2 Replies
            1. re: opinionatedchef

              I use a heavy popover pan for my yorkshire puddings, nice crusty tall individual servings.

              1. re: Scrapironchef

                I agree....Yorkshire puddings ARE really the use of the popover pan (or in a pinch a muffin pan) seems like the right way to go...
                by the way I own one of the Bakers Edge pans...but I also own a popover pan, and that is definitely what I would use!