Friday, March 23, 2007

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But I prefer the middle!

Labyrinthine brownie panOh, my; this is a bug, not a feature (seen yesterday on BoingBoing): Labyrinthine brownie pan is all edges

The Baker's Edge brownie pan is a labyrinthine trough running through a rectangular pan. The topology means that every brownie cut from the pan has at least two edges, to ensure maximum crunchy/doughy contrasts throughout the snack.

5 comments:

The Ridger, FCD said...

Ooooo. Must buy one!

Miss Profe said...

Is this pan for real?LOL!

Dr. Momentum said...

From a cooking perspective, that pan makes a lot of sense. You get more even cooking.

The other end of the spectrum, of course, would be to bake your brownies in a round pan to get the lowest edge-to-middle ratio. Lining the pan with parchment paper is also not a bad idea.

Maggie said...

I'm a brownie middle person, myself. And I combine two batches so they're extra thick.

Then I get a migraine. :-(

Barry Leiba said...

(Catching up after the trip...)
It's always fascinating to see which entries garner the comments. Hmmmm.

A round pan, yes: for those who don't know, a circle is the shape with the minimal perimeter for a given surface area. Unfortunately, I think most people find pie-slice–shaped brownies to be rather odd (I personally don't see any problem with them).