6 x 6 x 2-inch Square Cake & Brownie Pan

Brownie Pan • Cake Pan • Lasagna Pan • Casserole Dish - Toaster Oven Size
Crafted from 18/0 Commercial-Grade Stainless Steel – NO Nickel

We challenged the industry standard aluminum bakeware and chose instead 18/0 commercial-grade stainless steel, ensuring a pan that will not react with or contaminate food, won’t discolor, and won’t bend or warp under normal oven conditions. The result is professional-quality bakeware that is food-safe, rustproof, unbreakable, and built to last a lifetime.

The brushed stainless finish and reinforced rim provide both elegance and durability, while its compact 6 x 6 x 2-inch size makes it perfect for brownies, small cakes, casseroles, or even lasagna. Whether for everyday baking or special occasions, this pan is designed to deliver exceptional performance every time.

Scroll Down for BEST BROWNIE RECIPE EVER!

Exclusive Features

• Easy release of foods – no sticking, no toxic coating to peel.
• Bakes evenly while helping prevent burning.
• Reinforced rim for secure handling.
• Attractive brushed stainless-steel finish.
• Commercial stainless steel will not react with food.
• Dishwasher safe for easy cleanup (lids recommended hand wash).
• BPA-free food-grade plastic lids available for storage.
• Unbreakable – unlike glass or ceramic bakeware.
• Limited Lifetime Warranty – Imported.

Dimensions: 6" x 6" x 2"
Weight: 1.5 lbs

BEST BROWNIE RECIPE EVER!

Serves: 12–16
Bakeware: Two 8x8x2-inch square pan

• 1¼ cups unsalted butter
• 4 ounces unsweetened baking chocolate, broken into pieces
• 2½ cups granulated sugar
• ½ teaspoon salt
• 1 tablespoon water
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 4 large eggs, beaten
• 1¼ cups high-quality semi-sweet chocolate chips

Instructions

1. Prep the pans
   Preheat oven to 350°F. Grease or line two 8x8x2-inch baking pans with parchment paper. Note: unsalted butter provides the best flavor.

2. Brown the butter
   In a 3-quart saucepan, melt butter over medium-low heat (about 225°F). Stir occasionally.
   When the butter foams and brown bits begin to form, you’ll notice a nutty, toffee-like aroma. Keep cooking until the butter is golden brown, then reduce to low heat (about 150°F).

3. Melt in the chocolate
   Add unsweetened chocolate pieces to the browned butter. Stir until smooth.

4. Flavor base
   Stir in salt, water, and vanilla extract until well combined.

5. Add flour
   Mix in the flour just until incorporated.

6. Incorporate eggs
   Beat in the eggs one at a time, mixing gently after each addition. Do not overmix—overmixed batter makes tough brownies.

7. Pour and fold
   Divide batter between the prepared pans. Sprinkle chocolate chips evenly over the top of each pan. Using a spatula, gently fold them into the batter. This creates little molten chocolate pockets—brownie bliss!

8. Bake
   Bake for 25–30 minutes, or until edges are set and a toothpick inserted in the center comes out with moist crumbs (a little underbaked is better than overbaked).

9. Cool & cut
   Remove from oven, cool completely in the pans, then lift out and cut into squares with a sharp knife