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February 1, 2007

Edge Brownie Pan — 'Because chewy edges are premium brownie real estate'


No dispute here.

Bonnie S. Benwick, in yesterday's Washington Post Food section, wrote about the revolutionary Edge Brownie Pan (above), as follows:

    Edge Brownie Pan

    You might say the Edge Brownie Pan is about to turn a corner.

    It has been about a year since former urban planner Matthew Griffin started selling his mazelike invention, which delivers more crust per square inch to baked brownies, bar cookies, breads and cakes than does a standard 9-by-13-inch pan. A few specialty retailers and plenty of online buzz have prompted positive reviews from America's Test Kitchen, Fine Cooking magazine and newspapers.

    The smooth, rounded channels of the 9-by-12-inch pan reduce the baking expanses that can lead to soggy centers. Testers report faster, more even baking. The pan's offset handles are a thoughtful nod.

    Indianapolis residents Griffin, 32, and his pastry chef wife, Emily, began developing their product almost a decade ago with the premise that chewy edges are premium brownie real estate. (Read their success story at www.gildedfork.com/artisancorner/bakers-edge-306.html) They've sold about 5,000 of the nonstick cast-aluminum pans, which are manufactured by NordicWare. In the works: tweaking the design to build a better lasagna pan and getting the Edge Brownie Pan into more stores. Griffin hopes to meet with representatives from Sur La Table and Cooking.com at the 2007 International Home & Housewares Show in March.

    The pan costs about $35, with spatula. For recipes and to order online, go to www.bakersedge.com or www.bakerscatalogue.com.




February 1, 2007 at 12:01 PM | Permalink


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What about people like me--I prefer brownies without edges.

Posted by: Pat Wagstaff | Feb 2, 2007 11:14:24 AM

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