EDGE BROWNIE PAN
You might say the Edge Brownie Pan is about to turn a corner.
It has been about a year since former urban planner Matthew Griffin started selling his mazelike invention, which delivers more crust per square inch to baked brownies, bar cookies, breads and cakes than does a standard 9-by-13-inch pan. A few specialty retailers and plenty of online buzz have prompted positive reviews from America's Test Kitchen, Fine Cooking magazine and newspapers.
The smooth, rounded channels of the 9-by-12-inch pan reduce the baking expanses that can lead to soggy centers. Testers report faster, more even baking. The pan's offset handles are a thoughtful nod.
Indianapolis residents Griffin, 32, and his pastry chef wife, Emily, began developing their product almost a decade ago with the premise that chewy edges are premium brownie real estate. (Read their success story at http:/
-- Bonnie S. Benwick