The Baker’s Edge Brownie Pan

Wow! I just stumbled across a really neat idea; it’s called the Baker’s Edge Brownie Pan! I remember hearing about this pan when it was first being patented. Of course, this was a couple years ago, but now I’ve found it again!

This fun pan, invented by Matthew Griffin and his wife Emily, is a great alternative to the traditional rectangle, 9 x 13 inch pan. Unlike the traditional pan, the Baker’s Edge is different because each and every brownie from the pan is guaranteed two delicious edges! No more fighting over those renowned corner pieces! The whole pan has edges!

The best part is that this pan isn’t just great for brownies! You can bake brownies, cookie bars, bread, cheesecake bars, lasagna, lemon bars, cobblers, or pretty much anything else you like with that classic edge.

The secret behind the Baker’s Edge pan is in the design and shape. Unlike conventional rectangle or square pans, the Baker’s Edge has a new take on things. Traditional pans cook from the outside in. Since the pan is mostly middle, the outer crust can tend to be overcooked while the middle is still gooey or chewy. The solution is the Baker’s Edge. The Baker’s Edge cooks from the outside in as well, but because of its zigzag design, it cooks more evenly. In fact, you can bake at temperatures of up to 500 degrees! There are metal barriers between each piece (9” x 12” x 2”) so not only do you have the edges you love, but you also get a more even bake!

In the Baker’s Edge you can still use all of your favorite boxed mixes and such. Also, baking time in the Baker’s Edge shouldn’t vary too much. The only exception is for recipes which call for a baking time of 40 minutes or more. These may bake a little faster.

The Baker’s Edge Brownie Pan, Perfect edges every time– what’s not to love? If that’s not enough, your pan also has slightly rounded corners for easy clean up. It’s recommended that you don’t put the pan in the dishwasher; but a shot of some Dawn and a splash of water will surely clean it right up (thanks to that non-stick cast aluminum)!

I know that I’ll be headed to the store as soon as possible to get myself one of these pans and I can’t believe that I didn’t find it sooner. As much as my family loves those corner pieces, the Baker’s Edge will surely satisfy everyone and their unique dessert specifications!

Tempting Turtle Brownie Recipe

This turtle brownie recipe is basically… amazing.

Not many other words describe this delicious brownie except…amazing. From the caramel, to the chocolate, to the nuts; it’s an all-in-one masterpiece! You just have got to try these! Enjoy the decadence and I promise you this is one brownie you won’t soon forget.

Yield: 20 brownies

Ingredients:

• 1 1/3 cup all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking soda

flt;li>¼ teaspoon salt

• ¾ cup (1 ½ sticks) butter, softened
• 1 ½ cups brown sugar, firmly packed
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 2/3 cups (10-ounces) Nestlé Swirled Milk Chocolate and Carmel Morsels, divided
• 1 cup chopped pecans, divided
• Caramel sauce to taste
• Vanilla ice cream (optional)

Directions:

1) Preheat the oven to 325 degrees and lightly grease a 13 x 9-inch baking pan.

2) Combine the flour, cocoa, baking soda and salt in a small bowl and then set it aside. Next, beat the butter, sugar and vanilla extract in a large mixer bowl until it has a creamy texture.

3) Add the eggs, one at a time, and beat well after each addition. Slowly, add in the flour mixture. Fold in ¾ cup of the morsels and a ½ cup of the nuts. Spread the mixture into your prepared baking pan. Sprinkle the remaining morsels and nuts over the top.

4) Bake your turtle brownies for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely and then drizzle with caramel sauce. Cut into squares and serve with ice cream or just by itself! Either way, it’s a great hit!

I told you!

This turtle brownie recipe is amazing!

The caramel adds such a great touch and really compliments the rich brownie!

When my brother finally got his braces off, this was one of the first requests he had for me to bake for him.

I knew how much he loved turtle brownies and he’d done without them for so long…while trying to live with the rules of the orthodontist. He was so excited that he could finally have caramel and could barely wait for the brownies to cool off before he dove in!

My brother nearly ate the whole pan of the delicious turtle brownies all by himself!

Oh well, I knew he had waited a long time to taste those brownies again so I let him at it! He was so excited about the new turtle brownie recipe that I have a feeling this recipe will be on the list of most requested recipes for a long time to come.

Rocky Road Brownies Recipe

These rocky road brownies are so easy and so good! Come on, everyone knows that you’ve been baking brownies from that same boxed mix for quite a while.

That is not an awful thing, but what about if you could make them a bit more special?

Why not spice up your usual chocolate brownies with a taste that many people love?

Not only are these rocky road brownies fun, easy and have a small number of ingredients, but they also are very popular among those picky kids.

If you would like, it is usually a lot of fun to make these brownies with kids. I make them with my little sister all of the time and we have great fun putting the special treats together.

It is nice because my sister is still too young to actually cook but she always loves putting the marshmallows on top of the brownies. The best part is that you don’t even have to measure the marshmallows so if she spills a few too many over the brownies, it’s not a problem. In fact in some ways, a few extra marshmallows make both of us really happy!

Yield: This makes enough topping for a 9″ x 13″ pan of brownies.

Ingredients:

• 2 cups marshmallows
• 1 Tablespoon butter or margarine
• 1 cup chocolate chips
• 1/2 - 3/4 cup peanut butter

Directions:

1) Prepare and bake brownies as directed. With five minutes left to bake, put marshmallows over brownies and return to the oven for final five minutes.

2) Melt butter, chocolate chips and peanut butter in a saucepan and pour over the melted marshmallows when you remove the brownies from the oven. Swirl the topping mixture. Cool completely on countertop.

3) Once your brownies are complete and you’ve added this special Rocky Road topping, then go ahead and enjoy one… or maybe two!

For whatever occasion, this special dessert is fun, original and so easy to make. So next time you feel the need for some brownies think about this easy recipe and also consider how many times you bring the same dessert to that annual bake sale. Why not mix things up? These rocky road brownies sure are a huge hit with my family and it’s a delicious twist on an old favorite.

Happy baking!

Peanut Butter Brownie Recipe

Brownies are great alone, but with the addition of peanut butter you get something truly special; a peanut butter brownie recipe.

The major difference in classic chocolate brownies and peanut butter brownies is that a peanut butter brownie recipe has a creamy peanut butter topping on top of the classic brownie.

That creamy addition not only “wows” people but will also have them knocking at your door for more!

Yield: 60 brownies

Ingredients:

Brownies-

• 1 cup (2 sticks) butter at room temperature
• 4 (1-ounce) squares unsweetened baking chocolate
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour

Peanut Butter Topping-

• 1 cup creamy peanut butter
• ½ cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1/3 cup milk

Drizzle (optional)- (But I love it and never leave it off!)

• 1/3 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions:

1) Heat the oven to 350 degrees. Melt the butter and baking chocolate in a small saucepan on low heat, stirring constantly, until smooth (2-3 minutes) then set it aside.

2) Combine the sugar and eggs in a large bowl and mix it well. Add the flour and melted chocolate mixture; beat until thoroughly combined.

3) Pour the batter into a greased jelly-roll pan (15×10x1). Bake the brownies for 24-28 minutes. When done, and an inserted toothpick comes out mostly clean, set aside and even though it is really hard…you have to wait and let them cool completely.

4) Now, mix the peanut butter and ½ cup of butter in a medium bowl. Beat it at medium speed until creamy. Reduce the speed to low and add powdered sugar and milk. Beat the mixture until it is well mixed. Spread your peanut butter topping over the cooled brownies. Cover them up and refrigerate them until they’re firm (about 1 hour).

*Optional -

Next, if desired, you can melt the chocolate chips and shortening in a small saucepan on low until smooth (1-2 minutes). Drizzle the chocolate mixture over the peanut butter brownies and refrigerate for another hour, or until the chocolate is set. Cut the bars and then store in the refrigerator. Enjoy!

I really enjoy making these peanut butter brownies because of the double layered look, one of brownie and the other of peanut butter, is such a crowd pleaser. I frequently make these for my catering business and I get lots of requests for them from repeat customers. The peanut butter brownie recipe is easy to follow that I really like to make it. They are so incredible it’s no wonder so many people love them! Whether it’s for a child’s birthday party, a family dinner or a weekly office meeting… this peanut butter brownie recipe is good to go!

How To Make Brownies Best! (Part 2)

So you want to know more about the secret of how to make a brownie? Well be sure to listen well because once you know these secrets, you too will be able to pick the best recipes… and not just the ones that look good in the picture.

One tip to making an amazing brownie is to use the right size pan. Some recipes call for an 8 x 8 pan which is great… if you want about a dozen little skimpy brownies.

My favorite pan to use a hefty 9 x 13 sized pan. This size is great because it gives me the perfect depth of brownie and also makes sure I have enough brownies to go around!

Once the family knows that there are brownies, it isn’t long before they find their way into the kitchen so I need plenty for everyone!

Another suggestion is to find a recipe with (generally) less than 2 sticks of butter. With too much butter in the batter, your brownies could turn out greasy and mushy! But be careful, if you seek a recipe with not enough butter, your brownies could be gritty. The grittiness is due to the amount of butter not being sufficient enough to balance out the flour content.

If you’re still out of luck you might want to try this easy fix. Find a recipe which uses cake flour and not all-purpose. All-purpose is good for some things but when used in brownies it can be catastrophic!

Ok, so maybe not that extreme but when you use cake flour, because it is milled from softer wheat than all-purpose flour, it contributes less protein or gluten to a recipe. The result is a finer textured brownie with a smooth finish. Perfect!

Well now you know the secret…you decide how your brownie will turn out as soon as you choose the recipe.

How to make a brownie doesn’t have to be a painful and confusing process… as long as you use the right recipe, and as long as you know the secrets.

How To Make Brownies Best!

It’s too chewy, too cakey, too ‘blah’… it’s missing something; what’s the secret in how to make a brownie?

Well if you’re like many others, this is the exact conversation that goes on in your head as you try to create the perfect brownie.

The first tip in making a great brownie is to decide what kind of brownie you want. No, not the flavor; you need to think deeper than that. Do you want a brownie that is more like cake or more like fudge? Both are popular and usually one is more preferred than the other…but most people desire a balance between the two.

One of the elements which can lead to a brownie like cake is when you choose to use a recipe which calls for creaming the butter and sugar; also when the recipe uses lots of baking powder. By combining these two, your brownie will turn out with a fluffy, cakey texture. If that’s what you want… then great! You’ve succeeded! If not, keep reading.

On the other side of the spectrum, you could have a brownie that is too much like fudge. In this case the recipe called for a lot of chocolate, but no baking powder. By using this technique your brownie will turn out very rich and dense. Now some people like it that way but most need the balance between the two. But can that even be done? After much effort…yes…you just need to decide what kind of brownie you’d like to enjoy.

Absolutely it can be done; to make the perfect brownie…one a little like cake and a little like fudge you must balance out the ingredients which produced the different kinds of brownies. Basically, you need a little bit of chocolate and not too much baking powder. This will produce a treat which has a moist texture and is not too much like cake or fudge.

There are so many other factors which can affect your brownie!

You can have an amazing and delectable brownie but you’ve got to keep reading so you can know the secret!

So keep reading and read part two on this topic How To Make Brownies II where you will learn about other tricks of the trade to master a brownie recipe! Don’t give up…there’s hope for your brownie… keep reading and you too will learn the secrets of how to make a brownie.

Blondie Brownie Recipe

The perfect blondie, closely related to the brownie and chocolate chip cookie, is all found in the Blondie brownie recipe. Most people want a recipe that will give them a dense brownie but not so much that it leaves that heavy feeling in the pit of their stomach and of course, most people want a delicious Blondie brownie that leaves you wanting just a little bit more after that final decadent bite.

The density of the blondie is all in the perfect balance of flour and butter. First, it’s important to use creamed butter because it incorporates air into the batter which keeps your blondie from turning into a brick.

Also, you need to find a recipe which uses the right amount of flour; too much and you’ll end up with a dense cookie lacking in flavor, but with too little you’ll have a greasy bar which tastes like butter.

Luckily for you, I have a blondie brownie recipe that offers the balance of the ingredients which will give you the award winning taste you are searching for!

Yield: 36 brownies

Ingredients:

• 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespons (1 1/2 sticks) unsalted butter, melted and cooled
• 1 1/2 cups of packed (10 1/2 ounces) light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1 cup of pecans, toasted and coarsely chopped

Directions:

1) Move the oven rack to the middle of the oven and then heat to 350 degrees. Spray a 9 x 13 inch pan with non-stick cooking spray, coating it lightly. Also, if non-stick spray isn’t really your thing, you could also use parchment paper to line the pan. It gets the job done just the same, but without the grease.

2) Mix the flour, baking powder and salt all together in a medium sized bowl and set aside. You’ll need it later.

3) Mix the melted butter and brown sugar together in a large bowl until mixed. Add the eggs one by one and then the vanilla. Stir well.

4) Using a rubber spatula, fold the flour mixture (from step 2) into the egg mixture (from step 3) until just barely combined. It’s very important that you don’t over mix.

5) Fold the semisweet chocolate chips, the white chocolate chips, and the nuts into the batter. Then pour your mixture into the prepared pan and smooth it with your rubber spatula for a clean finish.

6) Bake your brownies in the oven for about 22 to 25 minutes or until the top is shiny, slightly cracked, and almost firm to the touch. Also, as tempting as it may be, be sure not to cut them as soon as they come from the oven. Try to let them cool for at least 5-10 minutes. They’ll cut easier and cleaner that way.

7) After the Blondie brownies have cooled completely, using a sharp knife cut into squares.

8) I know your mouth is watering… so go ahead… Enjoy!

Well?

How delicious did your brownies turn out?

This Blondie brownie recipe has helped me discover a new kind of brownie and I hope you liked it too!

Best Brownie Recipe

The best brownie of the chocolate brownie family is more than likely going to be different for different people.

Some prefer a very cake-like brownie while others desire a more chewy, fudge-like brownie. It really doesn’t matter which one tickles your fancy more, you simply can’t go wrong with a good brownie! Either way you slice it, this brownie recipe is a great combination of both the cake-like as well as the more chewy fudge-like brownie.

Best chocolate brownie recipe is a recipe which my family has always really enjoyed. It is a great afternoon snack bar as well as a perfect solution to that midnight chocolate craving.

In my book, this chocolate brownie recipe takes the cake.

Ingredients:

• 8 - 1 ounce squares of unsweetened chocolate
• 1 cup of butter
• 5 large eggs
• 3 cups of sugar (or your favorite sugar substitute)
• 1 tablespoon of vanilla
• 1 1/2 cups of flour
• 1 teaspoon of salt

1) Preheat the oven to 350°. Grease a 9 x 13 pan with either a non-stick cooking spray, butter, or by lining it with parchment paper.

2) Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer (either hand or stand), beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Pour into prepared pan.

3) Bake for 35-40 minutes. Cool and frost if desired, using either a homemade frosting or a store-bought one.

Also with this best brownie recipe, if you would like to, then feel free to add nuts like walnuts, pecans, almonds, etc. into the batter prior to baking. After all it all depends on what you or your family are in the mood for!

This brownie recipe is simple, quick, and a great alternative to store-bought brownies. I am guessing that this chocolate brownie recipe will quickly become YOUR favorite too!

Happy baking!

Kayla