Making Brownies on Stoneware: Tips for Perfect Results

[pampered_rae]

Can I make a box of brownies on the Large Bar pan or will they be too thin? Which stoneware would work the BEST?

 

[pamperedgirl3]

They may be too thin. I always make mine in my medium bar pan & it's perfect.

 

[JAE]

I make them in the 9x13 or thick ones in the deep dish or rectangle baker.

 

[pampered_rae]

Pk I have the rectangular baker and the deep dish. Which one is the 9 x 13??

 

[nikked]

I make mine in the large bar pan all the time, especially for making brownies for the ice cream sandwich maker. Just be sure to make them "cake like" (usually adding an extra egg) and to line the pan with parchment paper.

HTHSIID...

 

[JAE]

Nicole, that sounds great. I'll have to let people know one more way to use the large bar pan. It's one of my favorite, most used items. I talk about it a lot at shows.

 

[PamperChefCarol]

Plus, sprinkle the top with choc chips and put back in the oven for a min or two to melt. You could add marshallows to that... oh oh ... an idea here...

Take graham crackers and spread them on the bottom of the bar pan. Pour your brownie mix over top, bake. Remove from oven, sprinkle with choc chips and mini marshallows and let them melt for a minute or two. Take your knife, or small spreader, and sort of smoosh the chips and marshmallows over top the brownies and let cool. VIOLA.. s'more brownies.

It's just me and husband, (I'm not forgetting Enzo, but he doesn't do sugar!) so I can't test drive this recipe idea, but it sure sounds like it would work. Anyone up for a challenge??

 

[Kitchen2u]

I do 2 boxes for the Large Bar Pan ~ perfect!

Ginny

 

[thebowman]

Symphony Brownies in the Square Baker YUMMMO!!

 

[MomToEli]

I have made one box in the large bar pan - they are thin, but not too thin, IMO.

 

[MGG]

In the It's Good For You cookbook there's a recipe for "Fudgy Brownies" and they taste amazing and are the perfect size for the large Bar Pan--they're also low cal/fat

Love them!

PS-It calls for 70% veg spread I am almost positive that is I Can't Believe It's Not Butter and it is a crucial ingredient requirement to the recipe. I had a hostess use butter and they were way too too rich no one liked it.

 

[chefann]

PS-It calls for 70% veg spread I am almost positive that is I Can't Believe It's Not Butter and it is a crucial ingredient requirement to the recipe. I had a hostess use butter and they were way too too rich no one liked it.

A lot of spreads are about 70% veg oil. Not margarine - that's got a higher oil content so that it more closely mimics butter. In spreads, the other 30% is usually water, which is why you're not supposed to cook with it unless it's a recipe specifically designed for it. And that's also why the brownies came out too rich when the cook used butter - it had more fat and less water than the recipe was designed to have.

This has been another useless fact from the brain of Ann.

 

[jenniferknapp]

This has been another useless fact from the brain of Ann.

I love your facts

 

[legacypc46]

Just a quick note in case you aren't already aware: the large bar pan will not fit in the majority of the german ovens.

Sometimes it will fit by sliding in like a rack, but the product use and care card says the stoneware shouldn't be in contact with the sides or door of the oven. (I do it at home, but I don't ever use the large bar pan at shows.)

It's unfortunate that this is the piece in the kit.
Kris