Troubleshooting Brownies in Med Bar Pan: Tips for Perfectly Baked Treats

Click For Summary

Discussion Overview

The thread discusses experiences and insights related to baking brownies in a medium bar pan, particularly focusing on troubleshooting issues that can arise during the baking process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant shares that their sister's brownies turned out hard, suggesting she may have overcooked them or misread the instructions regarding oiling the pan.
  • Another participant notes that brownies can be tricky to determine doneness and emphasizes the importance of checking them periodically during baking.
  • One participant mentions that brownies tend to finish quicker in bar pans compared to traditional metal or glass cookware based on their personal experience.
  • Another participant expresses confusion about the oiling instructions, suggesting that using too much oil could lead to a crunchy texture.
  • One participant states that they exclusively use the medium bar pan for brownies, highlighting that it produces moist brownies without hard edges.
  • Some participants discuss the varying interpretations of what constitutes a "regular" box of brownie mix, with one noting that some consider an 8x8 size to be standard.
  • Another participant speculates that the sister may have misread the instructions regarding oiling the pan versus adding oil to the batter.

Areas of Agreement / Disagreement

Views differ on the specific causes of the baking issue, with some participants attributing it to overcooking while others suggest potential misinterpretation of the instructions. No clear consensus emerges regarding the exact reason for the brownies' texture.

Contextual Notes

Participants share personal baking experiences and insights related to using the medium bar pan, with varying levels of familiarity with baking techniques.

Who May Find This Useful

Consultants and community members interested in baking techniques and troubleshooting common issues with brownie recipes may find this discussion relevant.

krzymomof4
krzymomof4
Silver Member
Messages
1,682
My sister called me yesterday and told me that she made some brownies in the med bar pan. She said that she went according to the directions, but her brownies were hard as hocky pucks and she couldn't even get a knife through them. She said that the only thing she did that she wasn't sure of was put oil on the stone since that is what the box told her to do. I wasn't sure what to tell her. It is a fact that she is culinary challanged, so I don't know what to tell her. I probably know the answer, but for the life of me my brain won't work to figure this one out.
 
Did she maybe overcook it? Sometimes brownies can be hard to tell when they're done.. you have to test them. If she's a newbie cook, maybe she couldn't tell when they were just done, and kept cooking them 'til they were--well, overdone. (I've done that before)

Did she have the oven pre-heated or did she stick in the stone when the oven was cold? That might make a difference in the baking..

I think the lack of oiling the stone would only affect her getting them out, not the consistency of the brownie itself. Did she make sure to add the oil, water, etc. Maybe she forgot one! :p I've done that myself too!
 
I agree...she may have over cooked them, especially if she followed box directions and didn't check periodically...I have found that my brownies finish quicker in the bar pans than in metal or glass cookware, but that is just my personal experience.
 
well that would make sense considering its' half the thickness.. why didn't i think of that before?
 
pchefinski said:
well that would make sense considering its' half the thickness.. why didn't i think of that before?
Click to expand...

Half the thickness? The medium bar pan makes a regular box of brownies just fine (the kind you would usually put in a 9x13).
 
Some people (not me!) consider a "regular" box of brownie mix to be the 8x8 size...That would make it half-thickness.
 
Brownies in medium bar panThe only way I will now make brownies is in the medium bar pan. They are super moist and don't get the hard edge like they do in regular pans. I have even converted my mother. She borrowed my pan the other day and made brownies for desert that night and they were gone by the next afternoon. My kids had the leftovers for snack after school. Sorry to say but your sister must have overcooked them or forgotten to add an ingredient.
 
oil?Hmm, what did she mean by oiled the pan? If she used a lot, that could have caused the brownies to become extra crunchy!
 
krzymomof4 said:
She said that the only thing she did that she wasn't sure of was put oil on the stone since that is what the box told her to do.
Click to expand...

Oil on the stone because that is the "box" said? Perhaps she misread the directions since no box of brownies I've ever used had directions for putting oil on the pan. Perhaps she misread the part that tells you to "grease the pan" and instead of greasing the bar pan (if it's not seasoned yet) she put the oil that was suppose to go in the batter onto the pan?? That's what it sounds like to me from what I'm reading. Ask her how she made the batter and if she used the oil that was suppose to go in the batter on the pan instead, and also, how long she baked it for--brownies can get overcooked pretty easily if you're not used to baking them, especially on stoneware. :confused:
 

Frequently Asked Questions

What are common issues when baking brownies in the Medium Bar Pan?

Common issues include uneven baking, brownies sticking to the pan, and brownies being too dry or too gooey. These problems can often be attributed to incorrect oven temperature, improper measuring of ingredients, or not greasing the pan adequately.

How can I prevent my brownies from sticking to the Medium Bar Pan?

To prevent sticking, ensure you thoroughly grease the pan with cooking spray or butter. You can also line the bottom with parchment paper for added protection. Allow the brownies to cool slightly before attempting to remove them from the pan.

What is the ideal baking time for brownies in the Medium Bar Pan?

The ideal baking time for brownies in the Medium Bar Pan typically ranges from 25 to 30 minutes at 350°F (175°C). However, it's essential to check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not wet batter.

How can I tell if my brownies are overbaked?

Overbaked brownies will appear dry and crumbly, and they may have a hard crust. The edges may pull away from the pan, and the center will lose its fudgy texture. To avoid this, start checking for doneness a few minutes before the recommended baking time.

Can I adjust the recipe for brownies to make them more fudgy or cakey?

Yes, you can adjust the recipe by altering the ratio of ingredients. For fudgier brownies, use more fat (butter or oil) and less flour. For cakier brownies, add an extra egg and increase the flour slightly. Experimenting with these ratios can help you achieve your desired texture.

You must log in or register to reply here.

Similar Pampered Chef Threads

Why are my brownies not cooking evenly in the Large Bar Pan?
  • jj16
    • Products and Tips
Replies
7
Views
2K
gailz2
Troubleshooting Tips for a Sticking Deluxe Mini Muffin Pan | Expert Advice
  • Deb V
    • Products and Tips
Replies
14
Views
9K
cookingwithdawn
Why are my brownies always coming out like rocks in the brownie pan?
  • Brightknee
    • Recipes and Tips
Replies
6
Views
11K
scottcooks
Troubleshooting Broken Bar Pans: Tips from a Pampered Chef Consultant | TIA!
  • augmommychef
    • Products and Tips
Replies
8
Views
14K
rennea
Trouble with Stoneware Brownies? Advice Needed!
  • dianevill
    • Products and Tips
2
Replies
34
Views
4K
pamperedharriet
Urgent How do I convert slow-cooker recipes for the DCB?
  • raebates
    • Products and Tips
Replies
4
Views
3K
BethCooks4U
Troubleshooting Sticking Issues with Exec Saute Pan - Tips and Tricks
  • Chef_2_Four
    • Products and Tips
Replies
9
Views
2K
stacywhitlow
Troubleshooting Bread Tube Issues: Tips for Perfectly Rising Homemade Bread
  • mary k
    • Products and Tips
Replies
4
Views
4K
Staci
Perfect Pancakes: Tips for Cooking in a Large Bar Pan
  • kewaters
    • Products and Tips
Replies
9
Views
15K
pkd09
Large Bar Pan vs. Round and Rectangle Stones: Which Holds More Cookies?
  • cat
    • Products and Tips
Replies
22
Views
3K
cat
Back
Top