I was having a huge craving for brownies this weekend and I didn’t have much energy so I made some Ghirardelli triple chocolate brownies using my Baker’s Edge Brownie Pan*. I have to say, I absolutely love this pan and am so glad I invested in it. I like to update my posts when I can. I am as thrilled with this pan now as I was when I first got it.
The brownies come out perfectly, each piece having at least two chewy, hard edges. It was so pretty, I had to take out my camera. See how perfect the edges are displayed in these brownies? Whenever I make these, they disappear so quickly. This batch lasted less than 24 hours.
I forgot to take a picture of the pan this time, but this is a previous picture I took, when I made a double batch. Since then, I’ve stuck to making single batches. I think the double batch is too thick and rich and sweet.
I am also really enjoying the Ghirardelli mix. Out of all the brownie mixes, Ghirardelli and Betty Crocker are my favorite because they both create a fudgier, chewy brownie. I think the Ghirardelli one has a richer, higher quality chocolate. You can get a big box of mix from Costco.
I’m loving my brownie edge pan, which I plan on using for some other things. Not sure what. I might try making mochi cake because usually the most sought after pieces for my mochi cake are also the edge pieces since the edges are especially chewy like brownies.
The other nice thing about this pan is that even though the shape is different, you follow the same bake times and temperatures as you normally would.
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