Have you ever made a batch of brownies and wondered, “should I be using a metal pan or a glass pan for this?” Whether you’re baking a batch from a brownie mix, putting an over-the-top spin on said mix, or making a classic brownie recipe like our Best Brownie or a pan of blondies, we have the answer and the reason why one pan is always the better option (unless your recipe says otherwise) when making brownies.
First, remember that baking is a science.
There are plenty of factors that go into making a perfect batch of brownies. Since baking involves quite a bit of science, you can be confident that measuring your ingredients properly, ensuring your oven is at the proper temperature, and combining ingredients in the correct order, matters. But one of the possible places for error you might not be thinking of is your pan choice.
Is there really a difference in the two materials when it comes to baking? The answer is yes! Thermal conductivity–how quickly a pan heats up and cools down–is the reason metal works better than glass for baking, according to the Nordicware Test Kitchen. Metals, specifically aluminum (which is what many baking pans are made of), heat up quickly, allowing batter to rise, bake, and crisp up at a uniform pace. This, says Martin Philip, author and baker at King Arthur Flour, results in an evenly-baked, perfectly moist batch of brownies. Aluminum is also lightweight, says Philip, making it easy to transfer from countertop to oven–and if you’re clumsy, no worries, metal won’t break easily.
Glass, on the other hand, has a low thermal conductivity,and is an insulator, according to the pros at Nordicware. This means it takes longer than metal to heat up, but it also holds heat longer than a metal pan. Because of this, brownies baked in a glass pan will need more time to bake. That slow heat-up and additional time can result in brownies with hard, overly-baked edges and a questionably “done” center. Glass can also be a bit heavy and cumbersome and unlike metal, can break when dropped.
Does this mean that you should ditch all of your glass pans? No way! For some recipes, a glass pan is a fine choice. That slow heat transfer makes them a great option for casseroles, lasagnas, and other dishes where there isn’t a need for precise, even heating. And because they retain heat longer than metal, they’re also perfect for serving, keeping food warm while it sits on the dinner table.
Does a metal pan bake better brownies than glass? We conducted a test to find out.
To test the theory that metal pans perform better than glass pans for brownies, we baked two batches of Mmm-Mmm Better Brownies. We made one batch in a glass 9-inch square Pyrex pan and another batch using a metal (aluminum) 9-inch square baking dish. We baked each for 30 minutes as directed in the recipe and had a clear winner.
After 30 minutes, the brownies baked in the metal pan were perfect. The edges were slightly crisp, and the brownies were baked throughout, but still deliciously moist and tender. The brownies in the glass pan, as predicted, were cooked and mostly firm around the edges, but the middle was completely raw and inedible. The obvious solution was to increase the baking time for the brownies in the glass pan, which we tried on another batch, resulting in an additional 10 minutes of baking. The finished product had the edges that were crisp to the point of burning, leaving only the middle area as a desirable choice to eat.
The Bottom Line
If you make brownies or bake often, consider using or purchasing a metal pan to use in place of your Pyrex dish. Metal pans, specifically aluminum, absorb and transfer heat more consistently than glass, making them perfect for delicious, evenly-cooked, moist brownies every time. Metal pans are also excellent for other baked goods, like quick breads, cakes, cookies, and biscuits. But don’t toss your Pyrex. Save it for casseroles, stratas, lasagna, and other similar dishes.
This means it takes longer than metal to heat up, but it also holds heat longer than a metal pan. Because of this, brownies baked in a glass pan will need more time to bake. That slow heat-up and additional time can result in brownies with hard, overly-baked edges and a questionably “done” center.
The best pan for classic brownies: Ceramic 9"-square baking dish. I tested with this pan, but any ceramic 9x9" pan will deliver similar results. Of all of the square pans I tested, the ceramic performed the best overall, beating out its metal (aluminized steel) and glass counterparts.
I use metal, specifically aluminum, 90% of the time! If all you have is a glass pan, here's what to do: try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.
What Should I Bake In a Metal Baking Pan? We hate to say it – we've got nothing against glass, we promise! – but metal does an overall better job than glass of baking almost everything except for acidic desserts. It bakes evenly because it heats up so quickly.
Try these brownie upgrades that can be made with your favorite brownie recipe, or a simple box mix. They're a great surprise to bring to potlucks and holiday gatherings. Bake in disposable Reynolds® Bakeware Pans with carriers for easy transportation and no mess to bring home at the end of the night.
The best way to do this is to place a lightweight cutting board over the top of the pan. Flip it and set it on the counter. Gently pull the pan from the brownies to release them, then carefully peel off and remove the foil or parchment paper.
Glass, on the other hand, has a low thermal conductivity,and is an insulator, according to the pros at Nordicware. This means it takes longer than metal to heat up, but it also holds heat longer than a metal pan. Because of this, brownies baked in a glass pan will need more time to bake.
and finally, for brownies, the batter touching the edges of the dark pan will cook. and set before the middle has time to catch up. this means you end up with. brownies that have a super crisp edge.
Middle. The default position. It's ideal for most foods since it situates the item in the middle of the oven, allowing the hot air to circulate evenly around the food, resulting in even cooking. Use this for a single tray of cookies, sheet-pan dinners, fish, brownies, banana bread, and so on.
Glass or dark-colored pans can cause the edges to overbake or even burn. Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.)
But before you roll up your sleeves to commence on your next round of fudgy treats, here's a genius tip: Line your pan with parchment paper. Why, you inquire? Oh, because it makes removing your brownies from the pan a cinch, and makes clean-up quicker too.
If you don't know how to grease a pan it's super important to learn, otherwise your cakes will stick and not release. And it's not just for cakes! Brownies, bars and cookies also need some sort of nonstick surface to bake on otherwise you'll have a mess to clean up.
Material: I recommend metal pans because they heat up and cool down quickly, so the baking process is a little easier but still quick. The brownies also rise higher and bake more evenly in metal pans. The trick is going with a light-colored metal because it'll bake more evenly since it doesn't absorb as much heat.
To What temperature Is Pyrex Oven-Safe? Pyrex is oven-safe up to 425 degrees. However, direct contact with heating elements can cause the glass to shatter or break. Pyrex is not oven-safe when used under the broiler or in a toaster oven.
The major disadvantage of glass cookware is that it can break if dropped or exposed to rapid changes in temperature. That's why it is most often used in the oven, where the temperature change occurs evenly and slowly.
And finally for brownies, the batter touching the edges of the dark pan will cook and set before the middle has time to catch up. This means you end up with brownies that have a super-crisp edge as opposed to the softer edge of brownies made in a lighter pan."
“Cakes should definitely go in metal,” Chang says. As you can see in the photo, the slower transfer of heat to the batter means cakes baked in glass (or ceramic) will take longer to cook than those in metal (5 to 8 minutes longer, according to a test with yellow cake done by Cook's Illustrated).
I prefer light-colored aluminum, anodized aluminum, or aluminized steel pans over other materials, especially those that are dark-colored or non-stick. Dark pans conduct too much heat, baking cakes too fast on the outside.
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:max_bytes(150000):strip_icc()/Allrecipes-brownie-pan-glass-vs-metal-78889b8229814f5ab4e6141f4a17e05b.jpg "Your Pyrex Pan Actually Isn't the Best Pan for Baking Brownies (1)")
