Have you tried using a glass dish?

I can't make biscuits if my life depended on it!

I taught home ec and my kids made brownies. so good and so easy every for kids Only brownie recipe I use

Hi Marie_cate. Sounds like they advertise exactly the results you're looking for. I went on 3-4 of the sites that advertise them hoping to find some customer reviews and couldn't find any. If you decide to try one, I'd sure like to hear back what you think of it!

Glenda, could you post your recipe for brownies, please?

I can't make them either. No matter what I do they come out like hockey pucks. My youngest son makes them though. And they are so darn good! I have to make due with that for now.

Trish in SC

Maire - Nordic ware is great stuff, but you might also want to check some other brands. If you search "brownie pan" on Amazon, there are lots of simlar choices and there are reviews for most of them. Good luck!
Gardenspice
(who is trying to stay away from brownies for a while.)

I think a lot depends on how you like your brownies. Some poeple like them cakey. I prefer them to be ooey gooey and chewy. So, I usually bake them about 20 - 25% less time than the recipe calls for, especially if I'm making a boxed mix.

You're right about the toothpick test not working, especially if you like them undercooked like I do. So I think it's a matter of just knowing based on experience.

What you might do is buy several boxes of the same brand/type brownie. Then experiment. Bake them for the exact amount they recommend. Are they too dry? Overcooked? Or not cooked enough? Make a second batch adjusting the time accordingly. Keep experimenting till you figure out the exact right time that works for you. Keep notes as you go. That should help you get a feel for how long to bake brownies vs. how long the recipe or mix recommends.

And if you need anyone to help eat up the experimental batches, I'll be right over! LOL

I have one of those individual brownie pans with the dividers to make perfect squares. I used it once. Didn't like it. It did make perfect squares but it way overcooked the brownies. I think it was kinda like the difference between baking a cake vs cupcakes. The smaller portions reduce the time it needs to bake. But the real problem was that the reason I wanted the pan to begin with was to get more "edges" and no "middles". That didn't happen.

OH! and one more thing. Great thing to do with dry overcooked brownies is make fudge brownie sundaes. Warm the brownie, top it with vanilla ice cream top with hot fudge. (Nuts & cherry optional.) Believe me, with the ice cream and fudge, you won't notice the dryness of the brownie.

I think I gained 5 lbs. just reading lowspark's post. LOL!

I don't like the edges (prefer the middle), it's too bad we can't get together and share a pan, we'd both be happy!

I don't have any advice, except to experiment as lowspark suggested. And if you can tell me how to make a decent dinner roll, I'm all ears, because I've never had any turn out well ever.

I have a convection oven, use regular for this recipe:

Hersheys Easy-Does-It Brownies

1/2 c cocoa
3/4 c flour
1.5 c white sugar
1/2 tsp salt
1/2 tsp baking powder
3 eggs
3/4 c butter
1.5 tsp vanilla

In a big bowl. Melt butter. Mix all above ingredients together. Pour into 9 x 9 greased & floured glass baking dish. Bake for 45 minutes.

check out this perfect Brownie pan on ebay, its a buy it now for only $14 total (better then $30)

type brownie pan in the search box and you will see more. there are also wedge cast iron pans you can use for brownies.
Good luck with your brownies!

Here is a link that might be useful: perfect brownines

I'm waiting for Glenda's recipe also. I used to make home made brownies a lot but after the last few times of taking them to church dinners I decided they didn't compare with the taste of the box mix brownies. About the only thing I've ever had that wasn't better home made. I always used the recipe from the Hershey's cocoa can and no matter how you make them they must have nuts. lol

Another thing you might consider, is whether the rack is located too high or too low in the oven.

If it is too high, then the top will appear done, but the inside or bottom will be gooey.

If the rack is too low, then the bottom will be over cooked and dry (or burned) while the top is looking undone.

I make my brownies from scratch and the best test for doneness is to notice when the sides are just starting to pull away (very slightly) from the sides of the pan. Actually the tooth pick method should be a good judge of doneness.

For those of you that like the edges best, make them in a square pan -- even if it is a recipe for a 9 X 13 then you put it in two square pans or even two round pans.

Instead of spending money on those silly money maker pans, make them in muffin tins!

Posted by glenda_al (My Page) on Tue, Aug 24, 10 at 17:11

The only brownie recipe I ever use.
It's not thick, not dry, don't test with a toothpick.
Kinda fudgie

1 stick butter (I use land of lakes)
1 cup sugar
1 cup all purpose flour
1/4 tsp salt
1/2 tsp baking powder
2 eggs beaten
2 HEAPING tbl cocoa
1 tsp vanilla

Melt butter in a square pyrex dish
sift all the dry ingredients
mix in eggs with the dry ingredients then the butter

and pour back into pyrex dish

bake 350 for 18 minutes EIGHTEEN MINUTES

cool completely before cutting

occasionally do this: make a glaze

1/2 cup powdered sugar
1 tbl softened butter
1/2 tsp vanilla
1-2 tsp milk

Mix, drizzle over warm brownies

Hi Nicole,

What temp., please?

o j

As someone who is proud to bake nearly exclusively from scratch, and with future ambitions to own a bakery, I will admit that for basic brownies, the best I've found is Ghirardelli's Double Chocolate box mix. Can't beat it for the time/effort/taste ratio.

However, if you want decadent, pound-each of chocolate and butter brownies, Ina's recipe is amazing.

Here is a link that might be useful: Ina Garten's recipe

ooooops! Thanks! 350 degrees! Sorry....

So many good suggestions - thank you. I am glad I'm not alone.

I printed out the recipes posted by Nicole, Glenda and the one chi83 mentioned from Ina Garten. I noticed that Ina's recipe calls for an 18 x 12 pan and then the recipe says that it makes 20 large brownies - I normally get 16 brownies from my 9 x 9 square pan. If she cuts hers into only 20 brownies they must be huge! That's a real treat.

lowspark - what a neat idea - a muffin tin. Never thought of that one or warming up the dry brownies and making a brownie sundae. I'll have to try buying several boxes of the same brand and then experimenting with the cooking time to determine the best one. I tend to buy whatever is on sale. I have tried the Ghirardelli's mix and it is really good.

My son is stopping by the house tomorrow after work to celebrate his birthday and he asked for comfort food for dinner- a baked ham and mac and cheese. Since he doesn't care for icing I think I'll make 2 batches of brownies - one for our dessert and one he can take home. That way I won't be too tempted to eat them. I have to admit that I had no trouble eating either my overdone or underdone ones in the past.

Thanks again everyone.
Maire

enjoy whatever recipe you use

Thanks Glenda- my problem is that I even enjoyed the batches that came out too dry or gooey- that's why I'm going to insist he take a batch home with him tonight.