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Grammom is asking: (3 answers)
I made Brooks Best Bombshell Brownies the other day, and they lived up to all the positive comments in the many reviews. Just question is, what kind of a pan did your reviewers bake them in...I used a 9x13 Ceramic (Correlle) pan and the edges were a little crisp while the center was not quite cooked..would a metal or pyrex pan work to make them come out more evenly cooked? Help me please because I most certainly will be baking them again and again...

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Last updated: Mar. 27, 2013 6:34 pm
Posted: Mar. 26, 2013 5:05 pm
Answered by: Marie C.
Mar. 26, 2013 5:10 pm
Over cooked edges and under cooked center is a common problem with brownies. An easy way to solve this is to make a 1-2 inch shield around the edge with foil. Remove it about halfway through cooking.
Answered by: Chris Peasley
Mar. 26, 2013 5:58 pm
personally I use metal baking pans they tend to distribute the heat more evenly. Pyrex is also good for the same reason. I hope this helps in your next try at these brownies.
Mar. 26, 2013 6:00 pm
Thanks Chris and Marie C...both good suggestions, I appreciate your help.
Mar. 26, 2013 6:13 pm
Various bakeware reacts differently in your oven and all ovens don't behave the same. I would try lowering the temp by 25 degrees and see if you get better results. Sounds like it needed more bake time at a lower temp to cook evenly.
Mar. 26, 2013 7:06 pm
I think that's one reason people like those brownie pans that have dividers between each brownie---so that they have the edges.
gammaray (=
Mar. 27, 2013 2:05 am
But, I don't like the edge pieces of a batch of brownies! I like the chewie inside pieces!
Mar. 27, 2013 4:29 am
I don't like edges either. I used a metal 9x13 and all came out super.
Answered by: Lela
Mar. 27, 2013 9:51 am
I made these brownies and I use a metal pan. I also made them in a glass pan and I had problems.
Mar. 27, 2013 6:34 pm
Dark metal pans generally need a lower oven temp to bake correctly compares to lighter colors. The type of pan you use in certain recipes will make a diffrerence in the required temp and/or bake time.
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