Farhad Manjoo reviews the Baker’s Edge brownie pan, which makes sure no brownie is delivered without its share of fudgey crust. Sounds like a poor gimmick.
After testing it against a traditional brownie pan — i.e., a $5 model from the supermarket — I’m lumping the edge pan along with the other things I’ve been lukewarm about. … Once I’d cut up the brownies from both batches into the same plate, they were virtually indistinguishable. I can think of many other factors — the recipe, chocolate quality, baking time, oven calibration — that would have made a bigger difference to the final product.
Also, Farhad, I got that egg-poaching toaster thing a couple of years back, too. I hate to be the bearer of bad tidings, but I bet you’re going to discover washing all that crap out all the time is going to get pretty old. I’ll admit, though, the McMuffin clones aren’t half bad. Especially sausage.