I'm a newb when it comes to baking brownies! What is the best pan for baking them in? I have Fat Daddio square cake pans. I have pyrex baking dishes, square and rectangular. I have loaf pans. I gave away all my silicone bakeware because they were worthless for cakes.
Does the pan make a difference or should I just use whatever I like?
Should I prep them with parchment paper, or Baker's Joy, or both? Something else?
Thanks in advance!
I should be the Goldtouch poster child.
The pan is expensive, about $30.00, but I can't say enough good about these pans. I use them in my bakery.
I don't care how great a baker you are, but if you put your best recipe in this pan, you will be amazed at the difference this pan makes.
It is sold at Williams-Sonoma. I have multiples in every pan they sell and suppliment with Magic Line on the rest.
Goldtouch pans have a lifetime guarantee. But it will never need to be replaced.
I forgot to add the prep.
I use homemade cake pan prep, and line with parchment. I fold the parchment to fit on two sides and extend it to make handles on the other two sides.
I also always use baking strips.
For brownies, I cool completely in the pan. Then I put the pan in the refrigerator for a very short time, maybe 1/2 hour. This keeps the brownies from breaking when they come out of the pan and it helps to make nice clean edges.
The brownies should lift out of the pan by the handles or you can turn them upside down on a board.
Some brownies look better on the p[archment side. Peel it back a little and take a look. Or turn it over and use the top.
I have found that a pizza cutter or a bench scraper cuts better than a knife because they don't drag.
Hope this helps. Susan
thanks for the tips! never even considered baking strips ... but now it makes sense! my edges were so hard ... i had tried using my pizza cutter but those edges made cutting difficult (and i probably over-baked it!)
is there some magic thickness that brownies must be? like, if the batter in the pan exceeds X inches high, it will be a fail? they are always supposed to be squat?
No, one of mine comes to the very top of that Goldtouch pan.
The key to cutting is the cold. I learned this from a tip by a famous bakery specializing in brownies.
I use the OXO pizza cutter. It's about $12.00. The quality really made a difference. Also, clean your blade frequently with a paper towel.
I use Williams Sonoma Goldtouch, too. But lately, I use their quarter sheet pan (1 inch in height), line with parchment, spread the batter evenly (pan will be very full) and bake at 325˚F. It flips easily out of the pan onto a board.
Then I cool completely before cutting. Refrigerating or freezing brownies before cutting ensures a clean edge. I use a ruler and sharp knife.
I get two dozen brownies, approximately 2 inches each.
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