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We truly live in an age of miracles. Everyone knows when you're eating from a tin of brownies you want an edge-piece, as they have more baked-edge surface area; now the Edge Brownie Pan ensures every square that comes out of the tin is an edge-piece. Can also be used for lasagna, macaroni and cheese, and all those other foods whose textural payoff is in the crust.
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Comments
The edge is the worst piece of brownie goodness!
The best peices are on the inside. I need an edgeless pan.
Why would anyone want a dry crusty edge piece? everyone knows the center is the best part. That's why professional cooks wrap their pans with a moist cloth so that the edge pieces turn out moist like the middle
The only problem is that in my experience the opposite is true! Everyone I know goes for the inside. It's softer, gooey, and doesn't burn.
really?! for those of us who actually prefer the gooey inside pieces, how about a tin that can make that happen? physically possible?
No way! The middle is clearly the best part of the brownie pan! The edges are too hard.
I love the edges... I'd get corners if I could. It's also chewier
Ahm...on the first look this seems to be a good design, but the crusty effect can be achieved much easier. Place different sized baking molds in a bigger one (concentrical), 4 long baking molds instead of one zigzag? So I can use them for other stuff and not always have to bake lots of brownie-stuff.
The crust of the brownie is the most dynamic piece, giving away the range of textures and balances crisp and chewy. The borderline of of all that brownies have to offer are narrowed to fine line that the tounge can interpret.
And the edges hold up when you dip them in milk- duh. ;)
I think this is a fabulous idea - my brownies are always undercooked in the middle, unless I burn them. If I follow the recipe, the edges are perfectly moist and chewy and the middle is soggy/runny.