The Reason Why You Should Never Bake Brownies Inside of a Metal Pan

Brownies—whether you like them fudgy or cakey—are a beloved dessert that can turn any day into a treat-filled celebration. But if you’re making them in a metal pan, you might want to think twice before preheating that oven. Yes, metal pans are a kitchen staple, but when it comes to brownies, they might not be your best friend.

The Problem with Metal: Uneven Heat Distribution

One of the main issues with baking brownies in a metal pan is the uneven heat distribution. Metal pans tend to heat up quickly, but they also cool down just as fast once removed from the oven. This can result in the outside of the brownies cooking too quickly, while the inside remains underbaked or overly gooey. If you've ever pulled out a batch of brownies only to find that the edges are crisp and almost burnt, while the center is still a wobbly mess, you're no stranger to this problem. The rapid heat fluctuations of metal can create an inconsistent bake, leading to that frustrating situation.

Overly Crispy Edges, Undercooked Centers

Speaking of texture, the rapid heat conductivity of metal pans tends to create too much of a good thing—at least when it comes to crispy edges. While some people love that chewy, crisp edge that a well-baked brownie can offer, metal pans often create too much of it. This can leave the middle of the brownies undercooked and overly moist, even after baking for the recommended time. As the edges brown too quickly, the interior doesn’t have enough time to set properly, resulting in a texture imbalance. So, unless you're baking brownies for a crunchy edge-only crowd, a metal pan might not give you the perfect uniform texture you're after.

Overbaked Top, Underdone Bottom

Another sneaky issue with metal pans is their effect on browning and color. Metal pans promote faster heat transfer, which often leads to an overly browned top or crust. This means your brownies can look golden and ready to eat on the outside while still being raw in the middle. No one likes biting into a dessert expecting that perfect fudgy bite, only to be greeted by an undercooked, sticky dough center. Underbaked brownies might sound tempting in theory, but when the edges are tough and overdone, it’s not nearly as appetizing as it sounds.

The Best Pans for Brownie Baking

Now that we’ve discussed the downside of baking brownies in a metal pan, what should you use instead? The good news is that there are some excellent alternatives that will give you that perfect balance of crispy edges and gooey centers.

Glass pans are a fantastic alternative to metal when baking brownies. Glass heats more slowly than metal, giving the batter a better chance to bake evenly throughout. The heat distribution is more uniform, meaning your brownies will cook at a more consistent rate, giving you that perfect texture from edge to center.

Ceramic pans are another great option, as they hold heat even more effectively than glass and create an even bake. They also tend to retain heat longer, so they can help maintain that perfect baking temperature once the brownies are in the oven.

Lastly, for the true baking enthusiasts, silicone pans are worth considering. They provide a non-stick surface that makes removing brownies a breeze, plus they heat more evenly than metal, reducing the chances of overcooked edges. While they’re not as common as glass or ceramic, they’re gaining popularity for their convenience and even heat distribution.