Campfire Bars in the Baker's Edge Pan

What do you get when you cross an inventor with a pastry chef? In Matt and Emily Griffin's case you get a major innovation in bakeware. Like most good inventions, The Baker's Edge pan was designed to address a common problem - baking in a conventional pan yields inconsistent results because heat conducts through the pan material meaning the edges get more heat (two sides - bottom and one side), corners get the most heat (bottom and two sides), and the interior gets the least heat because only the bottom touches the pan. So, you end up with either undercooked middles or overcooked sides and corners. That's why the layers on a lasagna slide around when you scoop out the middle part and the sides and corners stay stacked for a better presentation. Same deal with brownies - the middle can be gooey while the sides and corners get cooked all the way through.

The Baker's Edge pan addresses this by adding interior walls so that heat conducts evenly through every piece. I had the opportunity to test out the Baker's Edge pan this weekend. I decided to prepare a modified brownie I call "Campfire Bars" (recipe below) using this new pan. To set up the experiment I baked two batches of brownies - one in the Baker's Edge pan and another in a conventional baking pan. The Baker's Edge pan lived up to its reputation producing a dozen or so brownies each identical in consistency - no overly crispy edges or too gooey middles. A series of photos document the steps and compares the results can be found here.

Matt and Emily are really on to something here. The quality of the pan is top-rate. I expect it to be a part of my kitchen for years to come. Anyone who enjoys baking will love this pan. You can find out more them and their Indiana-based business, including where you can purchase the Baker's Edge, on their website.

Now for the Campfire Bars. These are an homage to the summertime favorite - S'mores. They have a graham cracker crust, a brownie middle, and a roasted marshmallow top. As far as I can tell they are a Hungry Hoosier original. I've not found anything else quite like them. For the brownie layer, you can use your favorite brownie recipe, or even a good boxed mix. I tried them this time with Emily's brownie recipe that came with the Baker's Edge. They were terrific! To get Emily's brownie recipe, as well as others recipes, you will have to buy the pan. Here is my recipe for the Campfire Bars

Hungry Hoosier Campfire Bars

• 1-1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted
• Ingredients for your favorite brownie recipe or mix
• 1 small bag of mini marshmallows

Preheat the oven to 425 degrees. Spray your baking pan (Baker's Edge or 9 x 13) with nonstick spray. Mix together the graham cracker crumbs, sugar, and melted butter. Using the back of a spoon, firmly press this mixture into the bottom of the prepared pan. Prepare the brownies as directed. Add the brownie batter on top of the graham cracker crust and bake for 30-35 minutes or as called for in brownie recipe.

Remove the pan from the oven and set the oven to the highest broil setting. Top the brownies with enough marshmallows to cover the top. Place this in under the broiler and watch it very carefully. It will begin to brown quickly and go from brown to black (of course some people like their s'mores this way) in just a few seconds. Once browned to your liking, remove from the oven and serve immediately. Cut into squares and serve. The crust and brownies can be baked ahead, even the day before, if desired. The marshmallows can be added on top and put under the broiler before serving.

Comments

[Merry Strong]

I just recieved a 'test pan' from Bakers Edge to review, on my site. I might use this recipe... sounds yummy!

Merry

[Photoinstrument hotfile]

Awesome, this is the reason i visit your site almost daily. Your articles are always up to date and interesting. Thanks again.

[Moityfrerty]

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