“I've been fascinated with the Edge Brownie Pan for months. I can't remember where I first saw it - doubtless it was online somewhere - but I was downright entranced. It's a simple yet brilliant idea: a baking pan shaped somewhat like a little maze that gives each piece of a baked dish at least two edges. I used the recipe that comes with the pan (a tiny spatula, just the right size for the pan's rows, comes with it as well), which turned out to be wonderful: rich, moist in the middle, thick with chocolate chips. The deliciousness of your brownies will, of course, be in direct proportion to the quality of your ingredients, but regardless of whether you use Baker's chocolate or some fancier kind, you'll get the edges you're after. Sliced into 2" pieces (the pan's shape also makes cutting pieces an, um, piece of cake), my brownies were decadent, perfectly chewy on their numerous edges and perfectly soft in the middle. Even cold from the refrigerator, they're little slices of chocolate utopia.”

“The Edge Brownie Pan makes every piece the best one. The crusty corners of the brownie pan are almost everyone's favorite... too bad there are usually only four. Enter the baking geniuses behind the Edge Brownie Pan - a zig zaggin pan that keeps the corners neat, chewy, and just crusty enough to turn your box mix recipe into bakery-worthy goodness.”

            - Amy Westervelt, VenusZine

“Why you want it: Definitely the most important technological innovation. Ever. iPhone, schmiPhone. C'mon - it's a brownie pan that's all edges! The labyrinth-shaped pan works like a dream with evenly cooked brownies that easily slip out. We're truly, madly, deeply in love.”

“In our house, fervent edge lovers have nearly come to blows over the coveted corners. Enter the Edge Brownie Pan, a clever pan that caters to edge fans... Our edge lovers now argue over who gets the double cornered brownies.”

            - Jane Dornbusch, Boston Globe

“It's a fact: cool people like the crust of the brownies (the part you find around the edge of the baking pan). One can think of these as the patriots of brownies: just enough hard cookie edge before they meld into warm gooey goodness. But in a conventional pan, unless you can secure a corner piece you're often left with one of those 'socialist' pieces. The Baker's Edge solves this dilemma with its innovative 'no corner piece left behind' design...”

“So did the pan work? Were my brownies evenly done? Yes, and they were fantastic.  The brownies were evenly cooked and slightly fudgy in the middle with crisp edges and a crackly crust. Each piece had the perfect ratio of crust to center. I’d say that in terms of brownie baking, this is easily the best pan I’ve ever used.”

            - Nicole Weston, Baking Bites

“If you are an edge lover, then you must own this pan. Too many people, while baking a pan of brownies, have had to make that heart-wrenching, Sofie's Choice-esque decision - perfect edges/center brownie soup, or perfect center/charcoal edge brownies? Never again will you have to sacrifice valuable brownie real-estate just to have perfect edges.”

            - Matthew Simantov, Orlando Sentinel

“I was surprised by its solid construction. The pan is cast aluminum (about 1/8-in. or 3 mm thick) and weighs 2-1/2 pounds (1.15 kg)... The handle positioning is excellent - the two hand holds are placed about halfway down the side of the pan, so you can easily flip the pan over without rapping your knuckles... The pan works extremely well if you like chewy edges to your brownies (and other baked goods). If you don't like chewy edges, a bit of recipe time adjustment results in even baking.”

            - Cooking for Engineers

“Edge-lovers, rejoice! When I tried this heavy-duty cast aluminum pan, I discovered at least three good reasons to try it. 1) chewy edges on each piece: the pan’s patented design guarantees that every piece will have at least two chewy edges. 2) even cooking: the maze-like interior of the pan conducts heat efficiently, so whatever you bake in it cooks more evenly than it does in a conventional pan. 3) no recipe adaptation required...”

            - Kimberly Y. Masibay, Fine Cooking

“If you love the chewy crust on brownies, this is your pan. It’s a fave of Cook’s Illustrated and Martha Stewart’s kitchen staff. Your favorite brownie mix or recipe will fit perfectly, and the nonstick interior makes it easy to clean.”

            - Kristen Browning-Blas, The Denver Post

“I've tested it, and I can say without a doubt that this produces the best brownies you've ever seen. Why are they so good? It's all about the edges, my friends. The edge pieces are always the most coveted brownies, and with Baker's Edge, EVERY brownie is an edge piece!”

            - J. Scott Wilson, Food Editor, Internet Broadcasting

“I've been using this pan for a few months and I love it. It makes terrific brownies and the nonstick surface releases them with the greatest of ease. Things cook evenly so no more dry edges and too-gooey centers. Cool product!”

             - David Lebovitz, Author, ‘The Great Book of Chocolate’

“Could this simple redesign of a conventional baking pan really eliminate the problem of undercooked middles and burned edges when baking foods like brownies, bar cookies, and even lasagna? When we tested the pan in our kitchen, we were pleased to discover the answer was yes. The heavy-gauge cast aluminum pan evenly distributed heat while cooking, and because the Baker’s Edge has more edge baking surfaces than most pans, it gave each serving of our brownies two chewy edges (a great thing if you like edge pieces!). And when we made lasagna in the pan, we discovered another advantage of the interior walls -- they kept the food stacked, which made for a better presentation and neat, easy serving. We also liked the pan’s handle design -- when it’s turned over, the recessed handles can still be gripped, unlike bakeware in which the handles become flush with the counter when the pan is flipped over.”

            - Equipment Corner, America’s Test Kitchen