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Welcome back to Brownie 101 where I’ll teach you how to make the perfect brownie and the science behind it. Today we’re discussing all about pans! Ceramic and Glass Pans are insulators therefore they take a while to absorbs the heat in the oven resulting in over cooked brownie edges and undercooked brownie insides. Aluminium Pans as a conductor heat up much faster resulting in an even bake. If you’re making a brownie pie, ceramic and glass works amazing as you get a perfect balance of gooey insides and crispy edges, great with icecream. For a traditional baked brownie for me, aluminium is the best way to go. There’s a reason aluminium is only used in professional kitchens! I also noticed the brownies with glass greatly sank in the middle resulting in a thinner brownie near the centre. While the aluminium was slightly thicker all throughout. Let me know in the comments which you prefer?