The best pan for classic brownies: Ceramic 9"-square baking dish. I tested with this pan, but any ceramic 9x9" pan will deliver similar results. Of all of the square pans I tested, the ceramic performed the best overall, beating out its metal (aluminized steel) and glass counterparts.
Our Favorite Brownie Pan
I tested 11 brownie pans for this piece, but top honors go to All Clad's Pro-Release Nonstick Square Baking Pan.
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.
Many brownie recipes are for an 8x8. you can substitute a 9'' round cake pan or a 9x5 loaf pan. The 8x8 is 64sq``, 9x5 is 45sq'', it will hold the batter but, yes, be thicker brownies and may take a little longer to bake.
The simplest substitute: 8" square = 9" round
You've just seen the easiest, most basic pan substitution: the capacity of an 8” square pan and 9” round pan are the same (64”) and the pans can be substituted for one another in any recipe.
🚨 Bake your brownies in a round cake pan for the perfect combo of crispy edges and gooey centers for everyone!
Plus, if you're someone who loves gooey, cakey brownies, a porcelain baking dish is the perfect fit. The difference is all due to the conductivity of porcelain. Metal pans heat up quickly, while porcelain is a bit slower.
If your brownies are turning out dry, it's for one of two reasons - either you've overcooked the brownies or there is too much flour in your recipe.
If it's a regular recipe or a boxed mix, it will likely be a 9x9 pan, which I usually cut into about 9 bars, or a 9x13 pan, which I usually cut into 12 servings.
Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like.
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.
Most desserts like brownies, cookies, bars, and cakes bake best in a metal dish. The metal conducts heat evenly and efficiently, allowing the baked goods to heat and rise equally from edge to center, cooking at the same rate.
Best Uses for Aluminum Foil
A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver.
The best cake pans are quick to heat and retain heat well. Aluminum, anodized aluminum, steel, and aluminum steel are all great choices for this, but keep color in mind. Darker cake pans tend to conduct more heat than lighter pans. That excess heat can change the color and texture of the cake because it bakes too fast.
For those looking for light and cakey brownies, Duncan Hines is likely the mix for you, while Pillsbury or Betty Crocker's mixes are better for fudge fans.
Adding More Eggs To Brownies
Cakier texture: Eggs play an important role in the cakey versus fudgy brownie debate. The more eggs you add, the lighter and cakier your brownie will be. We mentioned previously that eggs are primarily composed of water. This water will turn to steam in the oven, helping your brownie rise.
The fudgier the brownie, the less flour and more fat (butter and chocolate). Fudgy brownies typically contain more melted chocolate, chocolate chips or cocoa powder, which gives a richer flavour and denser consistency.
You can make this brownie recipe in either a square tin (8" or 9"), or in a rectangular traybake tin (9" x 12").
Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges. But whatever you're baking, it's important to remember that not every metal pan is a great metal pan.
The best pan for classic brownies: Ceramic 9"-square baking dish. I tested with this pan, but any ceramic 9x9" pan will deliver similar results. Of all of the square pans I tested, the ceramic performed the best overall, beating out its metal (aluminized steel) and glass counterparts.
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.
The best way to do this is to place a lightweight cutting board over the top of the pan. Flip it and set it on the counter. Gently pull the pan from the brownies to release them, then carefully peel off and remove the foil or parchment paper.
First, use the pan size specified in the recipe—usually but not always 8 inches square. Baking in a too-large pan will yield thin, dry bars that may taste fine but won't resemble true brownies.