Baker's Edge Brownie Pan, The Original All Edges Brownie Pan for Baking | Premium Double Nonstick Coating, Heavy Gauge Cast Aluminum, Rectangular 9x12” Size Baking Pan - US Patented Design

This is a quality pan. Should have bought it when I first was looking for a pan that would give me more edges. Don't waste your time and money on less expensive pans that claim to do the same thing. They don't! This pan is made of thick, heavy aluminum, which conducts heat beautifully and evenly. It is coated with a thick non-stick coating, which allows the brownies to pop right out, and every piece has at least 2 edges on it.

Very heavy pan. Makes great edgy brownies.

Best thing since brownies! Every brownie edge fan needs this pan! Nothing negative, and we use it way too much!

I have never in my life ( I am a 64 yr old man) made brownies, cake,cupcake.... baking of deserts/snacks. I saw this pan & wanted to give it a try. This pan worked out great & the brownies with the little spatula that came with it cuts them perfectly. My first effort was a success. They tasted great & shared them with a few neighbors who ate up the whole pan. So in 2 days I made two batches of brownies with this pan. As you can see the brownies came out after I cut them beautifully & not sticking & falling apart. I think the next get together I will make these brownies to take there. Easy & cheap.

This purpose-specific pan creates dream brownies or blondies, where every piece has at least two "edges". A true brownie (or blondie) aficionado will tell you it's all about the crust and the contrast between that edge's texture and the chewy (or moist or cakey) interior of the confection. So, traditional pans seem wasteful, since they bake up substantial amounts of brownies that have only one crusty edge, or worse, no edge at all. This pan aims to remove that waste and make every serving of brownie be equally well-endowed. In use, this pan baked up thick blondies (which I prefer to classic brownies) with perfect crusty edges-- the corner pieces are the best, with three edges. My blondie recipe is designed for a 9x13" cake pan, and filled this pan reasonably (to a greater depth than the 9x13 would have been filled). It took extra effort with a spatula to spread the batter evenly. The baking time for the recipe in this Baker's Edge, was a few minutes longer than in the 9x13", but the directions state baking time should usually decrease from a traditional pan. I suspect that's based on the amount of batter that would go into a brownie pan (typically a smaller 8x8 or 9x9). Experiment with your recipes and start checking for doneness a few minutes before you would normally. I anticipated the resulting blondies would be hard to remove from the pan, so I used cooking spray before filling the pan, and after baking, loosened the edges with a sharp knife. I cooled the blondies in the pan for a few minutes, then upended the pan over a wire rack and tapped the bottom firmly a few times. The entire blondie bar came out neatly, voila! Without taking this care, I think it would have been difficult to remove the entire bar neatly from the pan. But, if you're crazy about edges enough to buy a pan specifically for that purpose, a little extra effort to get the brownies out neatly doesn't seem unreasonable... Edge evangalism aside, it's easy for a modern kitchen to fill with a clutter of purpose-specific tools, so I try very hard to not buy such tools unless I will use them often enough, or if they are somehow game-changing. This pan made the cut for producing unique-looking, beautifully edged blondies and brownies. Recommended if multi-edged brownie bars make your mouth water too.

I really love this brownie pan. Its unique design helped to make super delicious brownies making more edge pieces. It also cleaned up very easily! I am going to buy one for each of my daughter-in- laws for Christmas!

Works great, but the size is too big for a double batch and too small for a single boxed brownie mix.

For those that don't care for the gooey brownies, or any type of bar cookie, this pan is for you! Querying my sister, she told me that the brownies usually get thrown out in her house, because they eat the first edge, then end up with nothing but brownies that are gooey from the center of the pan. It comes with a plastic spatula, and each brownie has at least two edges! I've even baked brownies which would normally fit in a 8-inch square pan, but putting in an aluminum foil wedge to make the pan "smaller." Not only do you get more edges on each brownie, the unique construction of the pan makes it easier to serve. The nonstick coating probably helps with serving. For those that say they already have a brownie pan, all I can say is that I took so long to purchase the pan, because I also had a pan that would work for baking brownies. It may have been an 8-inch square or a 9 x 13-inch pan, but it wasn't a brownie pan. I worried about cleaning the pan, but it's really not a problem. I simply soak it in soapy water, then wipe it clean. I liked it so much, I purchased another for my sister. And I'll consider it for a wedding gift too. July 26, 2013 - Used in consistently for five years, and I must say that it is no longer nonstick, more like SUPERstick. These days, there is a coating on all sides of pan of about 1/8" thick that will not yield to the plastic spatula. Also, it's way past the return date. I put strips of foil in the bottom of the pan, and sprayed them w/ non-stick cooking spray, and the brownies came off them much easier than the Brownie Edge pan itself.