Chocolate Bar Brownies

On a recent trip to the U.S., I finally found the chocolate bar brownie pan I’ve been pining after. The Williams-Sonoma in Pittsburgh (Shadyside) had them in stock so I picked up a couple: one for me and one for a gift for my niece who is studying clarinet at Carnegie Mellon University in Pittsburgh. (We’d gone down to hear her grad recital.)

Williams Sonoma's Chocolate Bar Brownie Pan

Williams-Sonoma's Chocolate Bar Brownie Pan ($29.95 U.S.)

The chocolate bar brownie pan bakes brownies in the shape of a chocolate bar and imprints the word “chocolate” onto each of the 12 rectangular pieces that form the bar.

bottom-of-chocolate-brownie-pan

Bottom of pan

inside-of-chocolate-brownie-pan

Inside of pan

There was a brownie recipe on the pan’s packaging so I figured it would be a good one to test how well the pan worked. Before using the pan for the first time, I washed it thoroughly with hot, soapy water. Then I sprayed it well with cooking spray, using a pastry brush to be sure the oil reached all the crannies and crevices in the pan, and up the insides of the pan.

Here’s the recipe on the packaging. I didn’t have enough bittersweet chocolate so I used a combination of bittersweet and semisweet. I found it didn’t take 1-1/2 minutes to melt the chocolate and butter on High power in my 1000 watt microwave. I stirred the mixture after about 45 seconds and then again at 1 minute and 25 seconds at which point the last pieces of chocolate melted into the warm mixture.

Chocolate Bar Brownies
(Serves 12)

5 oz (155 g) bittersweet chocolate, broken into pieces
10 tablespoons (1-1/4 sticks) unsalted butter, cut into cubes
2/3 cup (125 g) all-purpose flour
1/3 cup (30 g) cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups (315 g) sugar
3 eggs
1-1/4 teaspoon vanilla extract

Preheat oven to 350F (180C). Grease the Chocolate Bar Brownie Pan.

Put chocolate and butter in a heatproof bowl and microwave until melted, about 1-1/2 minutes, stirring once. (Alternately, put chocolate in a heatproof bowl and stir over but not touching barely simmering water in a saucepan. Melt chocolate, stirring occasionally. Remove the bowl from the heat and stir in butter, a few pieces at a time, until blended. Let chocolate mixture cool slightly.

In a bowl, whisk together flour, cocoa powder, baking powder and salt until combined. Set aside.

In a large bowl, whisk together sugar, eggs and vanilla until well combined. Add chocolate mixture and whisk until incorporated. Whisk in flour mixture until combined.

Pour batter into the prepared pan and spread evenly. Gently tap the pan on the counter to release any air bubbles.

Bake until the top is shiny and a toothpick inserted in the centre of the brownies comes out with a few crumbs attached, 35 to 40 minutes.

Transfer the pan to a wire rack and let cool for 15 minutes. Invert the brownies onto a cutting board and cut or break in 12 pieces.

Recipe Source: Williams-Sonoma

baked-brownies-in-chocolate-brownie-pan

I was worried the batter might spill over the sides of the pan when I checked the brownies part way through baking, but it didn't. The shiny surface and few crumbs clinging to a toothpick poked into these brownies indicated they were done. The baked brownies cooled on a wire rack before being inverted onto a cutting board.

baked-brownies-from-bottom

The baked brownies are easily removed from the well-greased baking pan onto a cutting board.

baked-brownie-closeup

corner-of-baked-brownies

The edges of the brownies can be neatly trimmed.

empty-chocolate-bar-brownie-pan

Clean up shouldn't be hard!

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2 Responses to “Chocolate Bar Brownies”


  1. 1 Anam March 14, 2009 at 6:06 pm

    OMG!! the pan is adorable and everthing that comes out of it!I havent seen anything like it!!So wish i could buy one..but i don’t think its available where im at :C


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