Pampered Chef Brownie Pan: Oil Or No Oil?

The Pampered Chef brownie pan is a non-stick, heavy-duty aluminized steel pan that can bake a variety of treats, from brownies to cornbread. The pan has 12 individual wells, each holding 1/4 cup of batter. While the pan is non-stick, some users have suggested using olive oil, coconut oil, or cooking spray to grease the pan before adding the batter. The Pampered Chef website recommends greasing the pan per package directions and wiping away any excess grease with a paper towel to prevent oil buildup.

Greasing the pan with olive oil

The Pampered Chef brownie pan is a non-stick, heavy-duty "aluminized steel" pan that must be hand-washed. The pan has 12 individual wells that hold 1/4 cup each.

If you want to grease the pan with olive oil, here are some detailed instructions:

• Choose the correct type of olive oil: For baking, it is best to use a mild-flavoured extra-virgin olive oil, which will not overpower the flavour of your brownies.
• Use the right amount: Too much oil can lead to greasy brownies, while too little may cause sticking. A light coating of oil is usually sufficient.
• Apply the oil evenly: Use a pastry brush or a paper towel to apply a thin, even layer of oil to the entire surface of the pan, including the corners and edges.
• Remove excess oil: Use a clean paper towel to remove excess oil, especially around the edges, to prevent it from pooling in the corners.
• Preheat the pan: Place the greased pan in the oven or on the stove to warm it up before adding your brownie batter. This can help prevent sticking and promote even cooking.
• Follow the recipe: Always follow the recipe's temperature, baking times, and greasing or flouring instructions.

While olive oil can be used to grease the Pampered Chef brownie pan, there are a few things to keep in mind. Olive oil has a relatively low smoke point, so it will start to smoke and break down at high temperatures. This can impart an unpleasant taste to your brownies and release potentially harmful compounds. Additionally, the flavour of olive oil may not be desirable in all baked goods. Therefore, it is essential to weigh the benefits and drawbacks before deciding to use olive oil for greasing the pan.

Using coconut oil in the brownie recipe

The Pampered Chef brownie pan is a non-stick, heavy-duty "aluminized steel" pan that must be hand-washed. It can be used to make a variety of dishes, including desserts, appetizers, and entrées.

Now, here is a guide on using coconut oil in a brownie recipe:

Coconut oil brownies are a delicious and easy treat to make. They are vegan, tall, fudgy, and have a perfect crinkle top. The best part is that they don't taste like coconut! Here are some tips and instructions for making perfect coconut oil brownies:

Ingredients

• 1/2 cup refined coconut oil (for no coconut flavor)
• 1/2 cup dairy-free chocolate chips
• 1 cup granulated sugar
• 1/2 cup unsweetened soy milk or other non-dairy milk
• 2 teaspoons pure vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup more chocolate chips (optional)

Method:

• Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8x8-inch metal baking pan.
• In a large microwave-safe bowl, combine the coconut oil and chocolate chips. Microwave for about 2 minutes, stirring every 30 seconds, until melted and smooth.
• Whisk in the sugar until it starts to dissolve in the warm oil and chocolate.
• Add the soy milk and vanilla, whisking well to combine.
• Add the flour, cocoa powder, and salt to the bowl. Stir with a spoon until just mixed, being careful not to overmix.
• If desired, stir in the extra chocolate chips.
• Pour the batter into the prepared pan and bake for about 30 minutes, or until the top is crinkly and the edges are slightly pulled away from the sides.
• Allow the brownies to cool for a few minutes before serving. For cleaner cuts, let them cool for at least 30 minutes. If you prefer a fudgy, melty texture, you can serve them sooner.

Tips:

• Use refined coconut oil if you don't want a coconut flavor in your brownies.
• Vegan butter can be used instead of coconut oil.
• For gluten-free brownies, you can try using a gluten-free flour mix.
• You can use any type of chocolate chip, but milk chocolate chips pair particularly well.
• To ensure the brownies don't stick to the pan, you can lightly grease the pan or use paper baking cups.

Using a flat, thin, hard plastic scraper to remove brownies

The Pampered Chef brownie pan is a non-stick, heavy-duty aluminized steel pan that can be used to bake a variety of treats, including brownies, blondies, cornbread, and more. The pan has 12 individual wells, each measuring 2.5" x 2.5" x 1" and holding 1/4 cup of batter.

To use the Pampered Chef brownie pan, it is recommended to first preheat the oven and grease the pan according to the package instructions of your chosen brownie mix. After greasing, wipe away any excess grease with a paper towel to prevent oil buildup. Then, fill each well about two-thirds full with batter. If you are not using all the wells, be sure to wipe away any excess spray or grease from the empty wells to prevent buildup.

Once the wells are filled, place the pan in the oven and bake according to the package instructions, checking for doneness at around 20 minutes to avoid over-baking. When the brownies are done, remove them from the oven and release them immediately by inverting the pan onto a cooling rack covered with parchment paper. Allow the brownies to cool completely on the rack before storing them in an airtight container.

Now, onto the part you've been waiting for—using a flat, thin, hard plastic scraper to remove brownies! While the Pampered Chef does not specifically mention using a plastic scraper to remove brownies from their brownie pan, here are some general tips and techniques for using one:

• Choose the right type of scraper: Select a scraper that is specifically designed for use with baked goods and is made of food-safe, BPA-free plastic. It should have a flat, thin, hard edge that can easily slide under the brownies without damaging them.
• Prepare your work area: Before attempting to remove the brownies, ensure your work area is clean and organized. Have a cooling rack, plates, or a serving platter ready to place the brownies on once they are removed from the pan.
• Let the brownies cool: It is important to let the brownies cool completely before attempting to remove them from the pan. This will help them set and make them less likely to crumble or break when removed.
• Loosen the edges: Before using the scraper, gently loosen the edges of the brownies from the pan. You can do this by running a thin spatula or knife around the edges of the pan. This will help ensure that the brownies come out in one piece.
• Use a gentle touch: When using the plastic scraper, be gentle and patient. Slowly slide the scraper under the brownie, being careful not to apply too much pressure, as this may crush or break the brownie.
• Work in sections: If you are removing a large brownie or a brownie with toppings or mix-ins, it may be easier to work in sections. Start by gently lifting one edge of the brownie with the scraper, then slowly work your way around the brownie until it is completely loosened from the pan.
• Clean the scraper as needed: If the scraper becomes coated with brownie batter or crumbs, be sure to wipe it clean before continuing. This will help ensure that the scraper glides smoothly under the brownies and doesn't stick.

By following these tips and techniques, you should be able to easily remove brownies from your Pampered Chef brownie pan using a flat, thin, hard plastic scraper. Remember to always handle your brownies with care and to clean your brownie pan according to the manufacturer's instructions to ensure the best results. Happy baking!

Lining the pan with parchment paper

Lining your Pampered Chef brownie pan with parchment paper is a great way to ensure your brownies don't stick to the pan. Here is a step-by-step guide on how to do it:

Lining a Square Brownie Pan with Parchment Paper:

• Cut two long sheets of parchment paper. They should be long enough to slightly overhang the sides of the brownie pan when placed inside.
• Spray your pan with cooking or baking spray as directed in the recipe.
• Stack the sheets of parchment paper perpendicular to each other and press them into the bottom and sides of the pan.
• Spray the parchment paper as directed in the recipe.

Lining a Round Cake Pan with Parchment Paper:

• Place a sheet of parchment paper under your cake pan.
• Using a sharp knife, run the knife at an angle along the bottom of the outside of the pan, scoring the parchment paper as you go. You may need to run the knife around the pan twice.
• Gently punch out the scored circle from the parchment paper, or use scissors to cut along the score line if it didn't cut through completely.
• Spray the cake pan as directed in your recipe, then place the parchment circle into the bottom of the pan.
• Spray the parchment paper as directed in the recipe.

Lining a Loaf Pan with Parchment Paper:

• Cut one long sheet of parchment paper that is long enough to slightly overhang the sides of the pan when placed inside.
• Spray your pan as directed in the recipe, then place the parchment paper into the pan so that the overhanging paper falls over the long sides of the pan.
• Press the parchment paper into the bottom and sides of the pan, then spray the parchment as directed in the recipe.

Lining a Rectangular Brownie Pan with Parchment Paper:

• Place a piece of parchment paper under your pan.
• Lift the edges of the paper to ensure they reach up the sides of the pan, and use scissors to trim off any excess.
• Using scissors, make a cut in the paper from each corner towards the corresponding corner of the pan.
• Remove the pan from the paper, and add another 1/2 inch to each of the existing cuts to give you more wiggle room when shaping the corners.
• Place the paper into the pan and fold one flap behind the other at each corner so that the paper fits neatly inside the pan.
• Using your fingers, crease the paper along the horizontal and vertical edges of the pan so that the paper fits perfectly into all corners.

Once you fill the pan with batter, the parchment paper will lay against the pan. Now you're ready to bake your brownies!

Adjusting the oven temperature

For a fudgy, gooey, and moist brownie with a chewy texture, it is recommended to bake at 350°F (180°C) for approximately 25 minutes. This ensures that the brownies remain slightly underbaked, resulting in a softer and denser texture.

On the other hand, if you prefer your brownies to be more cake-like, with a drier and lighter texture, you can bake them at a lower temperature for a longer duration. For example, baking at 350°F (180°C) for 25 minutes and then reducing the temperature to 300°F (150°C) for an additional hour will yield a brownie with a cakier texture.

It is worth noting that ovens can vary, and it is always a good idea to test the doneness of your brownies. One way to do this is by inserting a toothpick or cake tester into the centre of the brownie. If it comes out with a few moist crumbs or some batter clinging to it, your brownies are ready for a fudgy texture. If you prefer them more cakelike, wait until the tester comes out clean, indicating that the brownies are fully baked and will have a drier texture.

Additionally, the type of pan used can also impact the baking time and temperature. For example, a dark pan will bake brownies more quickly than a silver pan, so adjustments may be necessary depending on the type of pan you are using.

To ensure precision and consistency in your brownie-baking endeavours, consider investing in a kitchen thermometer. This will allow you to monitor the internal temperature of your brownies, which should reach approximately 180°F (82°C) when they are done.

Frequently asked questions