The great thing about a cake pan is that it’s so simple. Pour in some batter, heat it up, and you have cake. We’ve been doing this for ages. Do we really need to fix what ain’t broke?
My friend Jason explains why the standard cake pan isn’t great for brownies:
One problem we always have is that both Holly and I both love the corners and edges, and Holly has no problem cutting out the four corners and eating those first, something I got in trouble for growing up.
Every brownie has two sides. This pan doubles the number of corner pieces.
Sure, the folks at Baker’s Edge have added complexity to their pan, but they also solved a problem very simply. All they did was add a few small dividers to a normal pan.
At about $35, it’s a little steep for a pan, but can you really put a price on better brownies?
[…] I loved watching new people join the conversation and see his product. Everyone just gets it. It’s sort of like the brownie pan for corner lovers, it’s immediately obvious. That’s the power of a simple product. […]