Baker's Edge

It’s funny, because unlike most of the things I’m led to write about, the subject of this post has been snaking its way into an increasing number of my girl-to-girl conversations. Maybe it’s because the subject in question could be described as “inventive”; maybe it’s just because it involves chocolate… but either way, The Baker’s Edge brownie pan has been making the rounds.

What the Baker’s Edge pan promises to do is create “two delicious, chewy edges” on each individual serving of brownie. My first response after reading that was well, I’m more of a gooey middles girl myself, and got ready to write the whole thing off..but then I recalled a few experiences I’ve had involving really, really tasty brownies, and how brownies of that caliber do, in fact, have delicious, scrumptious, delectably chewy edges. And after that, I started drooling. A lot, actually. So, aside from the fact that it probably takes a chef of some skill to get those perfect peripheries, I now am a fan of the Baker’s Edge brownie pan. That same fact sort of cuts me out of the type of person that’s qualified to grab one — but because our readers are in all other aspects brilliant, I see no reason why their genius should not extend to the kitchen…and then to the post office, where you can mail me some, for a very reasonable price.