Making Brownies on Stoneware: Tips for Perfect Results

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Discussion Overview

The thread discusses various experiences and tips related to making brownies using Pampered Chef stoneware, particularly focusing on the Large Bar Pan and other stoneware options. Participants share their preferences, methods, and personal anecdotes regarding brownie preparation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant questions whether a box of brownies would be too thin on the Large Bar Pan and seeks advice on the best stoneware to use.
  • Another participant shares that they find the medium bar pan perfect for brownies.
  • One participant mentions using the 9x13 or deep dish baker for thicker brownies.
  • Another participant states they regularly use the Large Bar Pan for brownies, suggesting adding an extra egg for a "cake-like" texture and using parchment paper.
  • One participant describes a creative s'more brownie recipe involving graham crackers, chocolate chips, and marshmallows.
  • Another participant indicates that using two boxes of brownie mix in the Large Bar Pan yields perfect results.
  • One participant shares a specific recipe for "Fudgy Brownies" from a cookbook that works well in the Large Bar Pan and notes the importance of using a specific vegetable spread.
  • Another participant comments on the richness of brownies when using butter instead of the recommended spread.
  • One participant provides a note about the Large Bar Pan's compatibility with German ovens, mentioning potential fitting issues.

Areas of Agreement / Disagreement

Views differ on the thickness of brownies made in the Large Bar Pan, with some participants finding them acceptable while others suggest they may be too thin. There is no clear consensus on the best stoneware for brownies, as participants share varied preferences.

Contextual Notes

Participants share personal experiences and preferences regarding brownie recipes and stoneware usage, reflecting a range of cooking styles and adaptations.

Who May Find This Useful

Consultants interested in exploring different methods for making brownies using stoneware may find the shared experiences and tips valuable.

P
pampered_rae
Gold Member
Messages
77
Can I make a box of brownies on the Large Bar pan or will they be too thin? Which stoneware would work the BEST?
 
They may be too thin. I always make mine in my medium bar pan & it's perfect.
 
I make them in the 9x13 or thick ones in the deep dish or rectangle baker.
 
  • Thread starter
  • #4
Pk I have the rectangular baker and the deep dish. Which one is the 9 x 13??
 
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...
 
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.
 
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??
 
I do 2 boxes for the Large Bar Pan ~ perfect!

Ginny
 
Symphony Brownies in the Square Baker YUMMMO!!
 
I have made one box in the large bar pan - they are thin, but not too thin, IMO.
 
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.
 
Last edited:
MGG said:
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.
Click to expand...
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. :)
 
chefann said:
This has been another useless fact from the brain of Ann. :)
Click to expand...

I love your facts :)
 
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
 

Frequently Asked Questions

What type of stoneware is best for baking brownies?

The best type of stoneware for baking brownies is a rectangular or square baker, as it provides even heat distribution and helps achieve a nice, chewy texture. Pampered Chef's Classic Stoneware Baker is a popular choice for this purpose.

Do I need to preheat the stoneware before baking brownies?

No, you do not need to preheat stoneware before baking brownies. In fact, placing the batter in a cold stoneware pan can help prevent the edges from overcooking while the center remains underbaked.

How do I prevent brownies from sticking to the stoneware?

To prevent brownies from sticking, it's important to properly prepare the stoneware. Lightly grease the surface with a non-stick cooking spray or butter, and consider dusting it with a bit of flour or cocoa powder for extra protection.

What temperature should I bake brownies in stoneware?

Brownies should typically be baked at 350°F (175°C) in stoneware. However, it's always a good idea to check your specific recipe for any temperature variations that may apply.

How can I tell when my brownies are done baking in stoneware?

To check if your brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs attached, they are ready. If it comes out clean, they may be overbaked, so keep an eye on them during the last few minutes of baking.

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