Brownies are the universal dessert. You can serve them hot with vanilla ice cream as an elegant dish or hand them out like cookies and watch your guests enjoy. The children I cook for love brownies, no matter how they are served.
I have two tips for would-be brownie chefs. First, buy a product called Brooklyn Brownie Copper by Gotham Steel and then use Betty Crocker Brownie Fudge Mix and you can’t go wrong. This combination makes for perfect brownies every time.
I found the brownie pan at Nags Head in the Kitchen Outlet about a year ago. I had been baking brownies in regular pans and was having a devil of a time getting them out of the pan in presentable servings. Often, it was more crumbs than brownies. But with this pan, all you do is pour in the brownie mix, bake about 24 minutes, let cool and each of the 18 brownies pops out perfectly – sorta like an ice tray.
I usually use a little Pam to help the process, though the pan is nonstick. I have also found that if you cook the brownies too long, they tend to adhere more to the pan. I also use a small spatula to loosen the brownies and make sure they turn out well. The pan, by the way, is PFOA free and dishwasher safe
As for the mixes, I have tried them all and Betty Crocker Fudge Brownie mix is by far the best, I like them a little chewy and not so much cake-like, so I only use two eggs, not three.
The brownie recipe is fairly standard, listed below. Try this brownie pan and the mix and you are in brownie business.
Perfect Brownies
1 Family Size Betty Crocker Brownie Fudge Mix
3 Tablespoons Water
½ C Vegetable oil
2 Eggs
Heat oven to 350. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in the special pan.
Bake at 350 about 24 minutes or until a toothpick comes out clean. Let cool before removing from the pan.