Baker's Edge and Game Day Brownies

A couple of weeks ago, I judged Indianapolis Dine magazine's Best Of... competition with the fabulous Emily Griffin, pastry chef, entrepreneur, and inventor of the edge brownie pan. Her Indianapolis-based company, Baker's Edge, which she owns with her husband, manufactures and distributes the brilliant and innovative pan designed to give every brownie piece edges. Honestly, why didn't anyone think of this sooner! For those of us who *love* the chewy outsides of brownies, this pan offers at least two edges on every piece!

What better way to try out the pan than to use Emily's fantastic brownie recipe (one of several that come with the pan, natch). What Colts fans don't need a batch of chocolaty chewy goodness for a game. I made a few modifications but got lucky -- all worked as it should -- and the high brown sugar content in her recipe gave all of the edges and even darker crust. Delish! Order the Edge pan from Amazon.com or Baker's Edge directly.

Edge Lover's Chewy Edge Brownies

1 1/2 sticks of butter
5 oz unsweetened chocolate (I cheated and substituted cocoa. The rule is 3 tablespoons of unsweetened cocoa powder and 1 of oil equals 1 oz of unsweetened chocolate.)
1 cup sugar

1 1/4 cup brown sugar

4 eggs

1 1/2 tsps vanilla

1 1/4 cup flour

1/4 tsp salt

1 cup semisweet chocolate chips (I used chopped semisweet Ghirardelli chocolate from Trader Joe's)

(Instructions from Emily's recipe)

1. Preheat over to 375. Lightly spray pan with non-stick cooking spray.

2. Melt the baking chocolate in a bowl over a pan of bowling water melting the butter and chocolate, stirring occasionally until melted. Remove from heat. (Or, if you're using the cocoa substitution, mix cocoa and oil in a separate bowl, then cut butter into the mixture and microwave for 20 seconds, stirring until butter melts into the chocolate.)

3. Add sugar and brown sugar to the chocolate. Then add the eggs, one at a time. Then add the vanilla, the flour, and salt until combined. (Don't overmix.) Fold in the chocolate chips.

4. Spread evenly in the pan and bake for 40-45 minutes.