Perfect Brownie Pan

Have you ever bitten off more than you can chew? (Seemed to be an appropriate question for a food blog!!) I had decided earlier in the week that I wanted to make the Chicken Pot Pie recipe that was posted on Delightful Country Cookin' the other day. Looked delicious and it's one of my favorite foods. I already had all of the ingredients, so I was good to go. Took the chicken out of the freezer and then wound up with a lot of other things to do! So I realized that I needed to cook this chicken.

Not a problem. Except that I also need to make food to take to work tomorrow. I'm making a taco dip... easy peasy. Except the cream cheese needs to soften. And because I'm ambitious and ♥ sharing food with my coworkers, I'm also making brownies. Orange-chocolate brownies in honor of my boys, the Syracuse Orange. Yay!

I almost never make from-scratch brownies, because I have great results with brownies mix and that is just so easy. But I'm adding a teaspoon of orange extract to make them yummy.

I've wanted a Perfect Brownie Pan since the first time I saw them advertised and my sister got it for me for Christmas. I love it! Since it's a smaller pan, the brownies turn out nice and tall and the texture is perfect. I was worried that the edges would be too chewy, but they don't turn out that way at all.

There is a little bit of preparation that needs to go into this, but in the end it definitely saves time. And you look like you're All That when you take brownies into work that are cut into perfect little rectangles.

Here are some tips:

Make sure you spray all of the pieces, or the divider will not pull out once the brownies are done baking

Line the bottom with foil before adding the middle piece. Otherwise, the brownie mix could seep out through the sides

Be careful when you're washing it! The inside edges are very sharp and I cut my finger when I ran my finger along the edge of it.