Because of this, brownies baked in a glass pan will need more time to bake. That slow heat-up and additional time can result in brownies with hard, overly-baked edges and a questionably “done” center. Glass can also be a bit heavy and cumbersome and unlike metal, can break when dropped.
Use a metal baking pan. Using a metal baking pan will have your easy brownies ready in about 35 to 40 minutes. If you use a glass baking pan, they will likely take 5 to 10 minutes longer to bake. Glass baking pans also conduct heat very differently to metal ones, and your brownies may sink in the center as a result.
For a variety of reasons, metal pans are generally the better pick for baking. Most importantly, metal is a better conductor, meaning things such as brownies will bake quicker and more evenly.
Yes! If the recipe you're following originally calls for a glass pan, just know you may need to shave 5 to 10 minutes off the baking time.
Glass or dark-colored pans can cause the edges to overbake or even burn. Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.)
Best of all, your kitchen should smell heavenly when the cake is done baking. For the Classic Birthday Cake made in a 9” x 13” pan, bake it for 45 to 48 minutes at 325°F until it tests done.
If all you have is a glass pan, here's what to do: try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.
Pies that require a longer bake time, such as double-crust pies, might be better suited for glass or ceramic pie plates that don't heat as fast. Still, in a pinch, metal can do the job.
As you can see in the photo, the slower transfer of heat to the batter means cakes baked in glass (or ceramic) will take longer to cook than those in metal (5 to 8 minutes longer, according to a test with yellow cake done by Cook's Illustrated).
The All-Clad Pro-Release Nonstick Bakeware Square Baking Pan is our top pick because it answers most brownie-baking problems before they happen and is great for all levels of bakers. If it's the brownie pan of a lifetime you're looking for, consider the Emile Henry Modern Classics 9-Inch Square Baking Dish.
If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.
If you make brownies or bake often, consider using or purchasing a metal pan to use in place of your Pyrex dish. Metal pans, specifically aluminum, absorb and transfer heat more consistently than glass, making them perfect for delicious, evenly-cooked, moist brownies every time.
Make sure you're using the same size pan that the recipe does. Shifting from a 13x9-inch pan to a 9x9-inch pan will give you thicker brownies that will likely take longer to bake (if all of the batter even fits into the smaller pan).
If you do find yourself needing to bake a cake or a similarly sugary treat in a glass dish, many bakers suggest reducing the oven temperature by 25 degrees in order to minimize your risk of over-browning.
Our Favorite Pie Pan
Overall, the Pyrex Basics 9-Inch Pie Plate earned our top spot due to its even heat conduction, transparent design, and ease of releasing our crusts. It's also inexpensive, durable, and reliable.
Bakes more slowly than glass: Interestingly enough, however, metal pans bake things more slowly than glass pans do. Because of this, if a recipe calls for a glass pan and you decide to use a metal pan instead, be sure to add a few minutes to the baking time.
Because glass pans conduct heat so well, you'll need to keep a closer eye on your brownies while they cook. It's best to set your timer for 10 minutes before you'd normally take your brownies out. This allows you to better monitor your pan and look for signs the brownies are done.
Pour into prepared pan and bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. If you love instant read thermometers like I do, the internal temperature of your cake should be around 205.
I preheat the oven to 400 then take the pie (which is in a glass pyrex pan) out of the freezer and put it directly into the oven. I bake at 400 for twenty minutes then turn the oven down to 375 and continue cooking the pie until the fruit is tender and juices thickened, about another 40 minutes.
The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it's called "Texas" sheet cake, while others claim the name comes from the fact that it's the size of Texas. Regardless of its origins, this cake is truly a crowd-pleaser.
Unless otherwise specified, cakes bake best in metal pans instead of glass or ceramic. Use your fingertips, a soft pastry brush, or a folded paper towel to lightly and evenly coat the inside of the pan with vegetable shortening, such as Crisco. Make sure there are no bare spots, especially in the corners of the pan.