Archive for the 'Baking Equipment' Category

Grab this baking pan!

Baking pan 1I recently bought this 13 x 9 x 2-inch (3.5 L) baking pan made by Wilton. Although I hardly needed another oblong pan, this one has quickly become my favourite for baking brownies or other desserts.

The reason is rather obvious!

Once the brownies are baked, the hot pan is easy to pull out of the oven because the oversized handles give you something to grab on to. No more thick oven mitt thumbs fumbling to grasp hold of the pan without it slipping and sliding, and (heaven forbid!) dropping! And no more oven mitt thumb prints accidentally left in a beautifully baked pan of brownies.

Baking pan - edge

You’ll find the pan where Wilton baking products and equipment are sold.


Free Brownie 101 Workshops at Sur la Table stores

You’re invited…….

…….to a free Brownie 101 Workshop this Saturday, May 9 at 11 a.m. The Workshops are being held at Sur la Table stores. You’ll find tips, techniques and (of course!) delicious homemade brownies. And you can learn how to make the best brownies ever.

No reservation is needed. Just walk in and join the fun!

Find a Sur la Table near you. Don’t forget to check out their brownie cookware.

More great bakeware from Williams-Sonoma: sandwich-cookie cake pans

If you loved the chocolate bar brownie pan I blogged about a little while ago, there’s more new bakeware from Williams-Sonoma you’re going to want to have, especially if you’re a chocolate, brownie, cake or cookie lover! (Doesn’t that pretty well cover off everyone?)

How much fun is this sandwich cookie cake?? It would be perfect as a dessert for any occasion from a spring or Mother’s Day tea to a birthday party or backyard barbecue.

Sandwich cookie cake (image from Williams-Sonoma web site)

Sandwich cookie cake (image from Williams-Sonoma's web site)

These are the pans you’ll need to make this cake.

Sandwich cake pans (image from Williams-Sonoma web site)

Sandwich cookie cake pans (image from Williams-Sonoma's web site)

The 9″ cast aluminum cake pans are exclusive to Williams-Sonoma and sell for $29.95 (US) for the pair. Bake your favourite brownie or chocolate cake recipe or mix in them, then sandwich the layers together with flavoured whipped cream, ice cream or buttercream icing.

Visit Williams-Sonoma’s website for more information and to read reviews about the pans.

Baking brownies – oh what fun!

Brownie lovers will find great inspiration for all things brownies in the book, Brownie Fun! by Wilton. It’s full of design and decorating ideas, recipes, tips and techniques, and Wilton production information including tools and bakeware. Whether you’re a novice or experienced baker, or somewhere in between, this resource will help you create the best looking and tasting brownies ever! Look for Brownie Fun! wherever Wilton products are sold.

Here’s a sample recipe from Brownie Fun!

Rocky Road Brownies
(Makes about 16 brownies)

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter or margarine
1-1/2 cups (9 oz) semi-sweet chocolate chips, divided
3/4 cup granulated sugar
2 eggs
1-1/2 teaspoons Wilton Clear Vanilla Extract
1/2 cup coarsely chopped peanuts, divided
2 cups mini marshmallows
1/3 cup semi-sweet chocolate chips, melted

Preheat oven to 350F. Spray an 8″ x 2″ or 9″ x 2″ square pan with vegetable spray or Bake Easy! Non-Stick Spray.

In a small bowl, combine flour, baking soda and salt. In a large microwave-safe bowl, melt butter with 1 cup chocolate chips. Stir in sugar, eggs and vanilla. Add flour mixture; stir until just combined. Stir in remaining 1/2 cup chocolate chips and 1/4 cup peanuts. Spread batter into prepared pan.

Bake until toothpick inserted in centre comes out almost clean, about 20 to 25 minutes.

Sprinkle marshmallows over top. Broil until marshmallows are golden brown, 1 to 2 minutes. Sprinkle remaining 1/4 cup peanuts over top; drizzle with melted chocolate.

Recipe Source: Bownie Fun! by Wilton Industries, Inc., 2008

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 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


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.


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



The edges of the brownies can be neatly trimmed.


Clean up shouldn't be hard!

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May 2018
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