Reddit mentions: The best square & rectangular cake pans

>They were good but largely forgettable–though I think that's kind of a blondie thing, not a recipe thing.

I agree. However, earlier this year, I went on a quest to figure out how to overcome that. What I ended up with is a super simple blondie with chocolate chips in it, literally one of the fastest dessert recipes I have in my personal recipe collection (great for when you need something last-minute...they literally only take one minute to stir together, and then just toss in the oven to bake!). They are absolutely delightful! I should note that I hate cookie bars...I'm willing to eat a good skillet cookie or a good blondie, so even though my recipe has chocolate chips in it, it's NOT a cookie bar.

I went through a couple dozen recipes & variations & have ultimately settled on the recipe below. It has been a hit everywhere I've taken it. Surprisingly, I eventually dumped the dark brown sugar & the brown butter, so this is not a fancy recipe at all. It works totally fine with basic milk chocolate chips, or you can take it up a notch & use a really good-quality chocolate, or even roughly chop up a high-quality chocolate bar. Somehow they just always come out really good!

If you give it a shot, let me know what you think! Also, I like to write out all of my recipes with the tools needed to complete the recipe, because I don't like to think when I cook (having to figure out what equipment I need to scrounge around for in order to make cookies after a long day at work sometimes means that I won't make the cookies because that's too much of a mental barrier when I'm tired, lol). I am also a total gearhead & like to use a minimal amount of specific yet high-quality tools (explanations included). Anyway, here is the recipe:

Tools required:

• Oven
  
• 8x8" pan (I use a Fat Daddio 8x8x2" for $16 off Amazon, which are super awesome thick aluminum pans I started collecting thanks to Stella, cooking projects come out so good in them!) * Note that a 9x9" pan makes them spread out too thin
  
• Aluminum foil
  
• Pam spray
  
• Mixing bowl: Medium
  
• Measuring cup: 1 cup
  
• Measuring spoon: 1/2 teaspoon
  
• Measuring spoon: 1/8 teaspoon
  
• Danish dough whisk (you can use a wooden mixing spoon or whatever, if you don't have one of these magical tools)
  
• Spatula (I use this ridiculously-expensive bi-material spoon, which along with the Danish hook, are my two favorite hand tools that you can take over my dead body)
  
  Ingredients:
  
  
• Salted Butter: 1 stick (room temperature; microwave in 30-second increments to softe if cold, from fridge or freezer - just don't melt it)
  
• Light Brown Sugar: 1 cup (packed)
  
• Egg: 1 large
  
• Vanilla extra: 1.5 teaspoons (I use artificial)
  
• Kosher salt: 1/8 teaspoon
  
• All-purpose flour: 1 cup (measuring technique: scoop measuring cup in once, then level off with a knife)
  
• Chocolate chips: 1 cup (milk, semi-sweet, or dark; chips, chunks, or feves all work equally well)
  
  Directions:
  
  

1. Preheat oven to 350F
   
2. Line 8x8" pan with the aluminum foil & spray with Pam. Trick: make a molded foil sling for convenience. 1 - Flip pan upside-down. 2 - Lay first of two sheets of foil across pan horizontally & press down to mold into shape. 3- Lay second sheet of foil down vertically & press down. So now you have a plus sign with an indented square. 4 - Flip the pan over and lay the foil inside, carefully pushing it into the corners & edges with your fingers. 5 - Spray with Pam, especially the corners & edges. This trick makes it easier to push the foil into the pan, reduces foil tears (they are the worst!), and eliminates any dishwashing required because you can simply lift the foil sling out of the pan when the dish is done cooking! All for the cost of a couple sheets of foil & a few extra seconds of your time.
   
3. Mix everything together & beat by hand swiftly for about 30 seconds until well-mixed.
   
4. Bake for 25 minutes on the center rack. When done, allow to cool, as they will be gooey for awhile.
   
   Notes:
   
   I typically make these two ways:
   
   
5. If I'm making them for kids, I cut them into 1" cubes. This way they are bite-size, like a dessert hors d'evours, and kids feel like they get more treats than normal because they can take a handful to munch on. Any cheap milk or semi-sweet chocolate chips will do here, no need to buy fancy, expensive chocolate!
   
6. If I'm making them for adults, I will cut them into larger squares & use a good-quality chocolate. This recipe almost has a hint of caramelization, so pretty much anything you put into it will be good.
   
   These also freeze well. My freezing system is:
   
   
7. Line a rimmed baking sheet with a Silpat (Amazon sells their own knockoffs, two for ten bucks).
   
8. Put the cooled & cut blondie squares onto the Silpat & flash-freeze for at least 2 hours (they peel off really easily from the Silpat & you won't have to waste parchment paper).
   
9. Vacuum-seal the hardened blondies using a vacuum sealer (this $35 vac-sealer works amazing & I use these bags on a roll, which I cut with Scotch titanium scissors, which cuts the plastic really well). You can do them in single-packs or small packs, or do like half the batch, depending on how you eat them.
   
10. Put back in freezer to store permanently, then just grab a pack & either thaw it out (like throw it in your lunchbox) or put them in the toaster oven to reheat (try 6 minutes at 390F from frozen & adjust for your particular toaster oven, that may be too long or too short).

I tried PMing this to you, but it didn't take. So here, reddit, is my chicken recipe.

Ok, so this is easy-ish but is a great dish once you've mastered it.

First, you'll need to buy 1 whole chicken, 1 stick of butter, 1 sprig of rosemary, salt, pepper, garlic and a lemon.

First, wash the bird (taking out whatever innards they might have and tossing them), then pat it completely dry with paper towels (this is actually an important step many early chefs miss).

Next, chop the rosemary up into fine pieces and press the garlic. Heat your butter in the microwave until its melted, then add the rosemary, garlic, salt, pepper, and some lemon juice (a quarter of it squeezed should do). Stir it all together and put it in the fridge for about 5 minutes until it is semi-hard.

While this is cooling, take your bird and separate the skin away from the body. Use your hand to gently start by pulling it away from the neck and working deeper into the body from the same start spot. You want it to stay on the chicken but to create a cavity between the bird and skin all over. You'll have to use your hand to gently push it away from the thighs and legs. If you pop a small hole in the skin, don't stress.

Once you've done this, take the now cooled butter mixture and, using your fingers, spread it evenly around the inside of the bird in the area you just created. Make sure to get it all the way down the sides and back. Take the remaining bit of butter sauce (use about 2/3 inside, keep 1/3 for the outside) and rub it all over the outside skin of the chicken. Take the remaining pieces of the lemon and shove them into the empty cavity of the chicken, along with whatever rosemary sprig you have left.

Pre-heat your oven to 450 degrees. You may need to buy a wire rack that is V-shaped (like this one) if you don't already own one. Put the bird on the rack, on a baking sheet or in a baking pan.

Put the now ready chicken in for 20 minutes at the 450 degree temperature, then lower it to 375 and roast for about an 45-60 mins depending on the size of the bird.

You'll know its done when the skin is brown and crispy, and when you can easily move the leg back and forth by the end of the drum stick. Also, the juices flowing from the bird should be clear and not a bright pink.

Once you've gotten here, pull it out of the oven and let it sit on the rack for about 5 mins. Take it off the rack and carve it as you like.

It should be super juicy with incredibly crispy skin. And whatever you don't eat that night, you can use for chicken salad the next day.

I use parchment paper all the time, as well as pan release spray. I spray the pan a bit, then put a fitted piece of parchment into the bottom of the pan, then cut a strip for around the side, then spray the works again, paying special attention to the bends in the pan. I don't use spring form pans--not even for cheesecakes. I use a mid quality aluminum pan like this http://www.webstaurantstore.com/8-x-3-round-aluminum-cake-pan/419FS25083.html. I personally haven't had great luck with most non-stick pans, especially Wilton, but love the USA Pan brand https://www.amazon.com/USA-Bakeware-Rectangular-Nonstick-Aluminized/dp/B0029JOC6I/ref=sr_1_1?ie=UTF8&qid=1479883887&sr=8-1&keywords=usa+pan+9x13

I always let my cakes cool in the pan for 10-15 min before turning them out to cool. I haven't had one stick that I can remember. GL :)

I don't know anything that's strictly shelf stable, unfortunately. I want that too, if you find anything...


For that much oil, I'd go with two batches of good old brownies. Make sure the CBD oil is "activated," decarbed, ready-to-eat, whatever. It probably is if you're expected to take it sublingually and it says it has "CBD" (rather than "hemp" or "CBDA").


To turn any cannabis concentrate into butter is dead easy. Just get the amount of butter you need for your brownies soft and melted, then stir the decarbed/activated/whatever concentrate into it, then let it sit in the oven at ~200F for 20-30 minutes, stir again, until it's good and blended. Fats like butter absorb cannabinoids, and since concentrates/isolates are mostly just cannabinoids, you don't need to do anything special. You're not infusing it like you would with flower, which requires more steps and more work.



Don't use a box mix!! They don't freeze well! I recommend two batches of Alton Brown's recipe with two changes: use a straight-sided 9x9 inch pan like this one and bake for 38 minutes. Cut into half, then half, etc. until you have 64 pieces. If you do two batches, you can get 128 pieces, which is pretty close.


Even after being frozen for a month, they're the perfect consistency and really delicious.

___


Edit: By the way, if you live in a legal state, it's easy to make MJ gummies from shatter, then also CBD isolate gummies, then eat them together. You're getting full spectrum (all the cannabinoids, terpenes) that way. A decent CBD:THC ratio (2:1, 3:1, or more) basically erases the high in my experience. Although I wouldn't drive.

As an FYI, I find ceramic baking dishes to give excellent results, if people don’t have a cast iron skillet of the appropriate size. Both cast iron and ceramic will conduct and retain heat differently than other metal or Pyrex baking dishes. I have several ceramic pie plates and a ceramic 11”x7” baking dish, which work really nicely.

I can’t say enough good things about my baking pans from USA Pans, though. I get the best chewy edges on brownies and crusts on breads. They’re thick metal pans designed to conduct heat in certain ways. I first learned about them from a post on low-carb bread baking on Elana’s Pantry - she recommended a specific brand that wasn’t available, and commenters brought up the USA Pans as an alternative. They’re not very expensive, but are worlds better than any other brands I’ve tried and will last forever with proper care (hand wash only, max oven temp of 450F).

Amazon link: https://www.amazon.com/gp/aw/d/B0029JOC6I/

Here are a few things I'd recommend:

• New baking sheets - I always run out when I'm doing a big batch of cookies.
  
  
• A cool bundt cake pan and/or a mini bundt cake pan.
  
  
• A tart pan.
  
  
• A bottle of high quality vanilla is a nice little indulgence.
  
  
• Maybe a brownie pan like this one: http://www.amazon.com/Chicago-Metallic-Non-Stick-Solutions-Brownie/dp/B00457RHL4/ref=pd_bxgy_k_img_y This is especially good if she's someone who likes the crunchy bits of brownie best.
  
  
• A loaf pan or two for bread.
  
  
• A set of ramekins.

I use olive oil, but also use a silicone-coated pan which I highly recommend. Perfect size:

https://www.amazon.com/dp/B0029JOC6I

Who doesn't need a spendy baking pan that was cheaper when I added it to my list = 11 bucks or a wine pump and stoppers or a maglight for when storms happen and the power goes out?

pan = baking cakes! and other things... brownies! :)

wine pump = for the days when you can't finish the bottle, pump all the air out, keeps it tasting better longer!

maglight = for when the power goes out or when it is dark or when you need to see under you bed or couch

Ok honestly I'm with you - love the middle ones. This pan doesn't give you all edges like those other people keep posting, but it does give you clean cut brownies if you do it the right way. You may have to do a couple dozen batches to make it work.

Thank you for watching!! It really is such a cool brownie pan, definitely a must have as it makes the whole process so much easier and less messy.

Here is the link to one on amazon very similar (if not identical) to mine:

Kingrol Nonstick Brownie Pan, Baking Pan with Built-In Slicer & Rack https://www.amazon.com/dp/B07RJWNSR1/ref=cm_sw_r_cp_apa_i_wRkxDbKDKQVY5

There are a ton of similar pans for all different affordable prices:)

I actually use this, but I only cook for my girlfriend and myself, so I don't need a big pan. I love the silicone pans, nothing sticks and they're easy as hell to clean up.

I love having grilled hamburgers. But, no matter where I have my meat, it's gotta be well done. If there's even a little bit of pink in it I can taste it and dislike it.

I would summon /u/ButturedToast, just because I think it'd be nice to have a meal with her since she appreciates food.

Kitchen thingy

However, No soup for you!

-Signed, the Soup Nazi.

I have something like this - harder to clean, but makes for easier serving.

http://www.amazon.com/All-Star-PB011106-Perfect-Brownie/dp/B002MR0IUG I have this and it is fucking awesome!

Or plus kefir grains for 16.98




Although these cast iron pans are super tempting for 37.33 with a silicon bread pan

I have wanted a good 13x9 pan for so long!!

If you're gonna be hardcore and want proper badass bakeware, then check out USA Pan bakeware, sold on Amazon, Bed bath, etc. It's Aluminized Steel so you get the strength and durability of steel but the even heat distribution of aluminum. Most of their pans are non-stick with a modern "silicone" based glaze non-stick, as opposed to old fashioned teflon.

9x9 Pan - https://smile.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZO4

9x13 Pan - https://smile.amazon.com/USA-Pan-Bakeware-Rectangular-Aluminized/dp/B0029JOC6I

Brownie Bite - https://smile.amazon.com/USA-Pan-Bakeware-Aluminized-Brownie/dp/B001QZ1KES/

🍪

The best news I've ever gotten is after 2 years of unemployment and us living out of savings, my dad finally got a job! We were so happy for him. I think those 2 years were the most stressful time of his life. My mom had melanoma, I had kidney problems, and my brother was going to college. It was incredibly difficult. But the job he got was his highest paying job yet. Things work out. Good news!

Perfect brownie pan thing! Just in time for the holidays =)

A simple deep dish cooking pan and one of those cookie cooling racks on top would work (and probably be more practical) than an animal cage.

https://www.amazon.com/Lindys-Stainless-Inches-Covered-Silver/dp/B001FSXJZO

I may end up just getting a Pyrex 9x13.

We use our 8 cup Pyrex measuring cup (pitcher? Hah) all the time

A camp oven, pizza stones to put inside to hold heat, and a pan for it.

Try one of these:

http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1345422894&sr=1-4&keywords=perfect+brownie+pan

http://www.amazon.com/Chicago-Metallic-Non-Stick-Solutions-Brownie/dp/B00457RHL4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345422894&sr=1-2&keywords=perfect+brownie+pan

Nordic Ware, it's aluminum too but non stick.

Trying to find one with at least steel surfaces.

I use this
It is 11x7

EDIT: Actually I use this

Sorry. I have this one, thought it was 11 x 13 but it’s really 11 x 15

https://www.amazon.com/Wilton-Performance-Aluminum-Medium-15-Inch/dp/B0000VMFCU

How about using a High sided sheet pan or baking dish with a lid for your meatballs, in place of the plastic wrap. Or you can get the stretchable silicone lids that you can reuse.

Shoot I might get me one of these

https://www.amazon.com/Nordic-Ware-Aluminum-Commercial-High-Sided/dp/B002NU6LOY/ref=sr_1_7?

Might need to find larger ones for your pan. but this is the idea I was talking about

https://www.amazon.com/OVA-Replacement-Tupperware-Container-Eco-Friendly/dp/B07QTFTSHT/ref=sr\_1\_24?

How deep? I think you just have the dimension backwards which would make them more difficult to find.

There's 8"x12"x2":

Fat Daddio's Anodized Aluminum Sheet Cake Pan, 8 Inch by 12 Inch by 2 Inch https://www.amazon.com/dp/B0017Z3RYS/ref=cm_sw_r_cp_api_M-RvybY6ZX0E4

Can't vouch for the brand tho...

Perfect Brownie Pan. I thought it was a gimmick, but once you make sure every crevice of that shit is well oiled (so the brownie doesn't stick)...its like brownie corner heaven.

The only negative is that it's a pain in the ass to clean.

Pro tip: ONLY eat Ghirardelli brownie mix. Spend the extra $1.50 for it. Trust me...you will never go back.

I never understood this or that perfect brownie pan thing because I hate the edge pieces. They're dry and tough. Gross.