🍰 8 × 8 × 2-inch Square Cake & Brownie Pan
Premium 18/0 Commercial Stainless Steel — Lifetime Durability
Introducing our exceptional 8 × 8 × 2-inch Square Cake and Brownie Pan, designed by Chef Charles Knight to deliver professional performance and lasting value. Crafted from 18/0-gauge commercial stainless steel, this pan redefines industry standards—offering superior strength, safety, and longevity compared to ordinary aluminum bakeware.
Why Stainless Steel Matters
We challenged the industry norm of aluminum because it can react with acidic foods, discolor, and warp over time. Our commercial 18/0 stainless steel will never react with food, never rust, and never twist out of shape under normal baking conditions. The result: a lifetime of reliable, food-safe performance and evenly baked results—without toxins, coatings, or compromises.
Exclusive Features
- ✅ Even Baking Performance — Distributes heat uniformly, helping avoid hot spots and burning.
- ✅ Easy Food Release — Satin-brushed interior allows baked goods to lift out cleanly.
- ✅ No Toxic Coatings — Nothing to peel, flake, or scratch off.
- ✅ Reinforced Rim — Prevents warping and provides a secure, easy grip.
- ✅ Elegant Brushed Finish — Attractive and durable enough for oven-to-table presentation.
- ✅ Dishwasher Safe — Effortless cleanup; for plastic lids, hand-wash recommended.
- ✅ Optional BPA-Free Plastic Lid — Ideal for storing or transporting baked goods.
- ✅ Unbreakable and Long-Lasting — Unlike glass or ceramic, stainless steel resists chips and cracks.
Scroll Down for BEST BROWNIE RECIPE EVER!
Dimensions & Specs
- Interior Size: 8 × 8 × 2 inches
- Weight: 1.5 lb
- Material: 18/0 Commercial-Grade Stainless Steel
- Finish: Satin Brushed Interior / Mirror Exterior
- Warranty: Limited Lifetime (Imported)
Health Craft Commitment
At Health Craft, your wellness comes first. Our bakeware is non-toxic, food-safe, and sustainable, aligning with our mission to help families cook and live healthier. With proper care, your stainless-steel bakeware will maintain its integrity and luster for a lifetime.
BEST BROWNIE RECIPE EVER!
Serves 12-16 (TWO 8x8-inch Square Baking pan)
Ingredients
- 1¼ cup unsalted salted butter.
- 4 ounces unsweetened baking chocolate, broken up.
- 2 and 1/2 cups granulated sugar.
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 4 large eggs, beaten.
- 1¼ cups high quality semi-sweet chocolate chips
Instructions
Preheat your oven to 350ᵒF degrees. Grease, spray, or butter (unsalted) two 8x8x2-inch baking pan or line with parchment paper. Note: unsalted butter provides the best flavor.
In your 3-quart saucepot melt the butter over medium-low heat 225ᵒF. Stir occasionally.
When the butter begins to foam, it will begin forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Do not stop cooking the butter until browned. Reduce to low heat 150ᵒF.
Add the unsweetened chocolate and stir until chocolate melts and the mixture is smooth. Note: When broken into pieces it melts faster.
Add ½ teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla and stir to combine.
Add 1 cup all-purpose flour, spooned, and leveled. Add the flour and stir until combined.
Stir egg into mixture one at a time util fully incorporated before adding the next one.
Do not over mix. Over-mixed batter makes for a tough brownie. You want soft, tender brownies! Pour into baking pan.
Sprinkle to of batter evenly with chocolate chips. Use a spatula to gently fold it in. DO NOT add chocolate chips to the batter until it is in the baking pans. When folded into the batter you will get tiny pools of chocolate which enhances the brownie experience.
Bake for 25 to 30 minutes at 350ᵒF until the edge of the brownies are set. Assess the brownies by inserting a toothpick in the center and remove. Underbaked is better than over baked. Keep in mind that the brownies will firm up as they cool.
When brownies are done remove from the oven and set aside to cool.
When cool, remove the brownies from the pan and cut into squares with a sharp knife
.