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. Kitchen gadgets: You don't really need a brownie edge pan [Machinist]