If you are looking for a cheap and high-quality square pan without those soft-edges, here is my favorite pan!
It’s edges are clean and the pan is not too thick (allowing even cooking). Click to check out this bakery-style pan!
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Brownie
60 grams butter
200 grams granulated sugar
50 grams brown sugar
1 egg
2 egg yolks
6 grams vanilla extract
74 grams vegetable oil
80 grams cocoa powder
60 grams All-Purpose Flour
8 grams corn starch
1 gram baking soda
10-12 strawberries and cream chocolates (I used Lindor)
Mix together your butter (melted), granulated sugar, and brown sugar.
Step 2
Add in vanilla extract and eggs and whip until mixture goes from yellow to off-white. (This gives brownies the crackly top ;)
Step 3
Mix in vegetable oil until fully incorporated.
Step 4
Mix in dry ingredients—cocoa powder, All-purpose flour, cornstarch, and baking soda—until mixture is partially smooth.
Chop up strawberries and cream chocolates and add to brownie batter.
Step 5
Pour brownie batter into greased and parchment paper lined square pan.
Bake at 350 for 21-23 minutes.
Step 6
Let brownies chill while you make ganache.
Step 7
Strawberry Ganache: Melt chocolate and heavy cream together in a microwave safe bowl in two 30-second increments. Once chocolate and heavy cream is melted together and smooth, add strawberry extract and food coloring until combined.
Step 8
Pour ganache over brownies, cool for 20-30 minutes, and cut with a knife.
Eat fresh or store in the fridge for up to 10 days!
