AHEM! Sorry, I'll wipe the drool off my face now. Any-hoo, I recently procured one of those PERFECT BROWNIE PANS after seeing a commercial for it on the tube. I was so excited! Someone actually had the genius idea of creating something that would allow for the cutting of brownies that didn't result in a gooey mess. If you've ever made ooey-gooey brownies, you know what I'm talking about: like when you run your knife through the baked brownies and instead of nice clean slices, you get something that looks like a toddler hacked into it. Now don't get me wrong, we would still eat it, especially my guys who couldn't care less what dessert look like, as long as it was delicious. But me being me, I did want something more aesthetically pleasing to the eye. After all, we eat first with our eyes, right? So, I got one of these babies and took it for a test drive:
Now the directions are pretty straight-forward, but there are some things that they don't reveal in their TV commercials. They aren't exactly bad, but in my humble opinion, these things sort of take away from the PERFECT part of the fun. I'll just list them here, and you can decide for yourself:
 The pan does leak, although not a lot. If I had to guess, about 2 or 3 tablespoons leaked out. The enclosed instructions do give you tips on how to deal with this feature, so it was obviously a known glitch. To be fair, it is easy enough to get around it. For example, I actually took a baking sheet, lined with foil, then placed the pan on top, and baked it this way.
 They advertise that the pan set is made of a super non-stick metal that will make your brownies 'slide' right off. It is made of a non-stick metal, but the directions do say that you have to grease the pan and insert liberally. So make sure you have some non-stick cooking spray on hand.
 The directions say that it's best to use a brownie mix or recipe that calls for a 13x9 pan. Since most store-bought brownie mixes are meant for square 8x8 or 9x9 pans, you have use 2 boxes of mix. No biggie, because this just means more brownies for you to
stuff your face withenjoy and share.
 Referring back to number 3, using a batter meant for a 13x9 pan did present an obstacle, because the PERFECT BROWNIE PAN is not 13x9; it's in fact smaller. Why is this a problem? Well, when you have that much batter in a pan that's not exactly big enough to hold it, your brownies or cake (whichever you choose to bake) will rise up higher than the pan insert, and it creates a type of seal over the inserts, thus making it MUCH harder to remove:
See how you can't see the tops of the inserts? The pieces are still divided into sections, but it was still very difficult to get them all separated, and removing the insert took some maneuvering and the help of a butter knife. Eventually, I did get it out.
 Again, the pan is non-stick, and the directions do call for liberal use of non-stick cooking spray. But here's another tip if you don't want them falling apart: let the brownies cool COMPLETELY cool before taking them apart. It just makes it easier to pull them apart, and you won't be left with ooey-gooey sections left on the pan bottom.
For the most part I'm pretty happy with it. It definitely yielded better results than using a regular square or rectangular pan. Would I call it perfect? Um, probably not, although with some practice, patience, and calculations of batter amount versus pan size, I do think I can eventually yield some near-perfect results. The great part is, those who enjoy my brownies love them, which is all that really matters...
Because they're made with LOVE....and really good chocolate!