Tillie Doyle
Baking brownies is a fun activity, and there are many ways to do it! You can use a traditional brownie pan, a loaf pan, a muffin tin, or even a stovetop method without a pan. The type of pan you use can affect the cooking time and the texture of your brownies. For example, metal pans are better conductors of heat than glass, resulting in more evenly baked brownies. Glass pans, on the other hand, take longer to heat up but retain heat for longer, which can lead to brownies with hard edges and undercooked centres. So, can you make brownies in a bake-and-fill pan?
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What You'll Learn
Metal pans are better than glass for even cooking and moist brownies
Metal pans are superior to glass pans for baking brownies if you want an even cook and moist brownies. Metal pans offer exceptional heat conductivity, giving you a more even bake across your brownie. Metal pans also produce taller, thicker brownies with a perfectly chewy, slightly fudgy texture. Metal pans are also much more durable than glass pans and easier to store, which is why they are commonly used in professional settings.
On the other hand, glass pans require more time to conduct heat, often resulting in underbaked brownies with rounded edges instead of the perfect square slices achieved with metal pans. Glass pans are also heavier and more breakable than metal pans, making them more difficult to wash, store, and care for.
If you are trying a new recipe or struggling with a recipe that always turns out hard and overdone at the edges while remaining underdone and raw in the middle, try switching to a metal pan instead of a glass one. Most recipes are designed and developed for metal pans, so you will be able to more easily replicate the recipe in your home.
However, some people prefer the gooey centre that a glass pan provides, and glass pans are also better for certain types of dishes such as fruit desserts, highly acidic desserts, and savoury dishes like casseroles, as they are non-reactive, easier to clean, and keep food warmer for longer.
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An 8x8-inch square pan is traditional, but any size or shape dish can be used
An 8x8-inch square pan is the traditional choice for baking brownies. This is because brownies are typically square, and an 8x8-inch pan provides the ideal depth for baking. However, you can use any size or shape dish to bake brownies. For example, you could use a 9x5-inch loaf pan, an 8x4-inch loaf pan, or even a muffin tin. The only limitation is that the dish must fit inside your pot if you are steaming the brownies on the stovetop.
If you use a different-sized dish, your bake time will vary. For instance, a thicker brownie made in an 8x4-inch pan will need a couple of extra minutes in the oven. A muffin tin will also affect the cooking time, and you will need to be careful not to overcook the brownies, so they remain soft and gooey in the middle.
The type of pan you use can also affect the cooking time and the overall result. Metal pans, especially aluminium, are recommended for brownies as they heat up quickly and allow the batter to rise and bake evenly. Glass pans, on the other hand, have low thermal conductivity, so they take longer to heat up and can result in brownies with hard, over-baked edges.
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Muffin tins create infinite edges and gooey centres
Muffin tins are a great alternative to traditional square or rectangular brownie pans. They create brownies with infinite edges and gooey centres. The circular shape of the muffin moulds means that each brownie bakes with a completely crispy, chewy exterior and a soft interior. The batter's exposure to the greater surface area of the muffin tin creates the sought-after contrast between crispy, crunchy edges and a chewy, gooey centre.
The key to achieving the perfect balance of texture is to bake the brownies for about 20 minutes at 350°F. You will know they are done when a toothpick inserted into the centre comes out with just a few crumbs. To ensure a crisp edge on each brownie (and to prevent sticking), coat the muffin tin with oil and sugar before adding your batter. Use a pastry brush to apply a thin layer of vegetable oil to the bottom and sides of each well in the muffin tin. Sprinkle some sugar into the cups and rotate and tap the pan to evenly coat all sides.
Muffin tins also allow you to create individual brownie cups, which can be filled with anything from ice cream to whipped cream to frosting. This method is recommended when preparing "brownie cupcakes". Another way to add crunch is to crumble up animal crackers (or graham crackers or any cookie) to form a cookie crust in the bottom of your muffin tin before adding the batter.
If you don't want to use a muffin tin, you can use an "all-edge brownie pan". This pan functions like a regular brownie pan but has dividers that allow the batter to flow and ensure that every part of the brownie's exterior develops an edge. However, some people believe that all-edge brownies are not necessarily good brownies, as the edges do not make for a structurally sound brownie.
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Bake at 350°F (180°C) for 40-45 minutes
To make brownies in a bake-and-fill pan, you can follow a few simple steps. First, preheat your oven to 350°F (180°C). Butter the sides and bottom of a 9x13-inch glass or light-coloured baking pan. Line the pan with parchment paper. In a medium bowl, whisk together flour, salt, and cocoa powder. Combine chocolate, butter, and instant espresso powder in a large heat-proof bowl and place it over a saucepan of simmering water, stirring occasionally until melted and smooth. Turn off the heat but keep the bowl over the water and add the sugars, whisking until combined. Remove the bowl from the pan and let the mixture cool to room temperature. Add 3 eggs to the chocolate mixture and whisk until combined, then add the remaining eggs and whisk again. Add vanilla and stir until just combined. Do not overbeat the batter, or your brownies will become cakey.
Now, transfer the batter to the prepared pan. Cover the pan with a layer of tin foil, ensuring it is sealed tightly. Place an upside-down plate at the bottom of a wide and deep saucepan and fill it with water until it almost reaches the top of the plate. The saucepan should be wider than the cake pan and deep enough for the brownies to rise without touching the water. Bring the water to a simmer over medium heat. Carefully place the cake pan on top of the plate, ensuring it is not sitting in the water. Steam for about 90 minutes, regularly topping up with hot water if needed.
Finally, bake at 350°F (180°C) for 40-45 minutes. The brownies are done when they are firm around the edges and slightly wobbly in the centre. They may appear undercooked, but they will set as they cool. Let the brownies cool completely in the pan before serving. You can also refrigerate them for easier cutting and a more delicious texture. These brownies will last for up to 4 days when covered in cling wrap and stored at room temperature. They can also be frozen for up to 3 weeks.
Note that if you are using a different size pan, your bake time may vary. Additionally, if your brownies come out too gooey, you can increase the temperature to 180°C and bake for an additional 25 minutes.
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Cover with tin foil to steam the brownies
Baking brownies in a bake-and-fill pan is a great option, especially if you're making a large batch for a party or gathering. This method involves using a water bath to steam the brownies, resulting in a moist and delicious treat. Here's a step-by-step guide to achieving the perfect steamed brownies using a bake-and-fill pan:
Prepare the Bake-and-Fill Pan:
Start by selecting the right size of the bake-and-fill pan for your recipe. The standard size is usually an 8-inch square pan, but you can adjust the size according to your needs. Ensure the pan is well-greased with softened butter, cooking spray, or shortening. This step is crucial, as it prevents the brownies from sticking to the pan.
Line the Pan with Tin Foil:
For added convenience and easier removal, consider lining the pan with tin foil. This creates a barrier between the batter and the pan, making it simpler to lift the brownies out once they're baked. To line the pan, tear off a square piece of foil from a 12-inch roll. Place the pan upside down on the counter and center the foil on it, allowing for some excess foil to extend on each side. Fold the excess foil down the sides of the pan and crease the corners neatly. Then, turn the pan right side up and place the liner inside.
Prepare the Brownie Batter:
Follow your favorite brownie recipe to prepare the batter. Most brownie recipes start by melting butter and chocolate together, either in a double boiler or directly in a saucepan over low heat. Be sure to stir constantly during this process. Once your batter is ready, transfer it into the prepared bake-and-fill pan.
This is a unique method that uses steam to cook the brownies instead of a traditional oven. First, cover the pan of batter with a layer of tin foil, ensuring it is sealed tightly. This prevents water from getting into the brownies during the steaming process. Next, prepare a wide and deep saucepan by placing an upside-down plate in the bottom and filling it with water until it almost reaches the top of the plate. The saucepan should be wider than your bake-and-fill pan and deep enough to accommodate the rise of the brownies. Bring the water to a simmer over medium heat.
Carefully place your covered bake-and-fill pan on top of the plate, ensuring that it is not sitting directly in the water but rather just above it. Allow the brownies to steam for approximately 90 minutes. Remember to top up the water with hot water if it starts to run low during cooking. The steam from the water bath will gently cook the brownies, resulting in a moist and chocolaty treat.
Cooling and Serving:
Once the brownies are set but still slightly wobbly in the center, remove them from the heat and set them aside to cool completely in the pan. This is an important step, as it allows the brownies to finish cooking and sets their texture. Once cooled, you can remove them from the pan by grasping the edges of the foil and lifting them out onto a cutting board. Finally, gently peel away the foil and cut the brownies into squares. Your steamed brownies are now ready to serve!
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Frequently asked questions
Yes, you can use a bake n fill pan to make brownies.
The ideal baking time and temperature depend on the size and shape of your pan. For an 8x8 inch square pan, bake at 350°F (180°C) for 35-45 minutes. If you're using a loaf pan, the baking time will be shorter, around 22-24 minutes.
Using a bake n fill pan can provide more surface area for crispy edges, which is a desirable texture contrast to the gooey center of a brownie.
To ensure even cooking, it is recommended to use a metal bake n fill pan rather than a glass pan. Metal pans, especially aluminum, heat up quickly and evenly, resulting in a uniformly baked batch of brownies.
