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Getting Brownies even on all sides

m
mymeowzer Sep 5, 2012 09:38 PM

Hi,
I'm having a tough time making my brownies look even on all sides. When you buy brownies, it always looks the same on all sides, as if they we baked individually in their own pan. When I cut them from the pan they all look different. Hope I'm explaining this well :-)

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  1. 1POINT21GW RE: mymeowzer Sep 5, 2012 09:41 PM

    Simply cut the "crusts" off of them.

    3 Replies
    1. re: 1POINT21GW
      s
      Skippy1414 RE: 1POINT21GW Sep 5, 2012 10:25 PM

      Same here--

      1. re: 1POINT21GW
        j
        janniecooks RE: 1POINT21GW Sep 6, 2012 06:49 AM

        Cut them off? The horror...

        1. re: janniecooks
          s
          Skippy1414 RE: janniecooks Sep 6, 2012 06:59 AM

          I did not say they were idly discarded...

      2. King of Northern Blvd RE: mymeowzer Sep 6, 2012 03:28 AM

        They also make individual Brownie pans so that each side gets a crust..

        1. j
          JaneEYB RE: mymeowzer Sep 6, 2012 06:26 AM

          There is a pan called a "baker's edge pan" that means each brownie has at least two edges. I don't have one myself as I actually like that some pieces are more fudgey than others (and how many cake pans is there room for in the kitchen?) but you may be interested. Amazon lists quite a few different ones.

          http://www.amazon.com/s/ref=nb_sb_ss_...

          1 Reply
          1. re: JaneEYB
            t
            TerriL RE: JaneEYB Sep 6, 2012 09:08 AM

            I've had an Edge Pan for years and *love* it. All the brownies are baked consistently, with a crusty edge and a chewy or fudge center (depending on your recipe and baking time). I use it for all kind of other bars, as well as lasagne.

          2. greygarious RE: mymeowzer Sep 6, 2012 08:54 AM

            I like a brownie with crusty edges and a fudgy-moist interior. This is easily accomplished by baking them in mini-muffin pans (15 min at 325). I spray the pans with baking spray (Pam). Use a small ice cream scoop, or a coffee scoop, to easily control the amount of batter in each piece.
            Bang the pan on the counter and invert to turn them out once the pan is cool enough to handle, then let them finish cooling on a rack.

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