How to Make Easy Edge Only Brownies

How to make easy edge-only brownies.

I love brownies!

Initially, I wasn't a big brownie fan, but I love them now. I wouldn't go as far as to say that I envy people that bake them from scratch. That seems like a whole vibe that I am not into. I just prefer the easier way when it comes to brownies.

Originally, my husband mentioned that he truly loved the edges of the brownies. I thought that a baking pan that does that would be a fantastic invention. This made me wonder if I could buy an edges-only pan.  As it happens, I could. I found one and bought it.  

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I have purchased a 6 pack box of Ghirardelli Triple Chocolate Brownie mix. Perhaps one day I will make brownies from scratch, but today is not that day (and I am not the one.)

Ingredients:

• 2 packs of brownie mix (and box listed ingredients)
• ⅔ cup of vegetable oil
• ⅔ cup of water
• 2 eggs

Prep Time: 15 minutes

Cook time: 51 minutes

Total time: 66 minutes

First, turn on your oven to 325 degrees (as stated on the box). Get out your measuring cups for liquids and a small bowl to crack the eggs into as well as a large bowl for the brownie pouches.  

You will want to, as they say," Grease your pan". DO NOT USE GREASE. To grease the pans, simply use a silicone basting brush dipped into softened butter and brush it along the bottom and sides of both pans. Or you can also use a nonstick cooking spray. (I just don't).

• Edge Only Brownie Pan
• 8" x 8" glass baking dish

The SECRET is in the pans (did you catch the plural)?

I used two pouches for the brownie mix that way you have enough. However, I also used two pans. 

The reason for two pans Is if you use two pouches of brownie mix with the edge only pan that's too much. (I know from experience). However, if you use one pouch in the edge-only pan it's not enough. ( Trust me, I know.)

The solution…two pans. 

The pans I use are the Edge Only Brownie Pan and a square 2-quart glass pyrex dish or sized 8” x 8”.

Mix all of the ingredients.

Pour both pouches of brownie mix into the bowl along with water and vegetable oil. Add Eggs. I always pre-crack the eggs into a separate bowl ( I don't want shells in my brownies) and mix them up before adding them to the mix.

Even when I use my largest mixing bowl, it gets pretty full. I do not use an electric mixer. Therefore, I simply use a fork and silicone spatula to mix up the ingredients until it becomes a batter. 

Here’s a tip: make sure to mix the brownie mix fully

otherwise, you will have pockets of unmixed chocolate powder.

Pour ¾ of the brownie mixture into the Edge Only Pan. You want to pour enough to evenly cover the pan. Remember to stop pouring, pick up the pan and gently shake it so that the batter gets into the corners.

Pour the remaining brownie mixture into the 8’ x 8” pan.

Place both pans into the oven to bake.

On the back of the box, it lists 50-55 minutes for 24 brownies. I picked 51.

Once your brownies have finished baking, I like to set the pan on top of a cooling rack on the counter.

Once they are cool, cut them up and enjoy. You can store them in an air-tight container if they last overnight. 

As you can see, there is batter along the edges of the pan and it was baked on. The beauty of this particular pan is that it cleans up easily as well.

Enjoy these easy edge-only Brownies!