brownies in an 8 inch square pan

This seems like something silly to write an article about.

After all, aren't brownies usually made in an 8 inch square pan?

Well, maybe, but I've never personally made brownies in my 8 inch square cast iron pan.

Since I've switched to cast iron, it's always been the wedge pan*, or a cornstick pan!

*Read more about the wedge pan here.

And I've been looking for ways to use my 8 inch square pan, which I don't use much.

So, there you go: brownies.

Be sure the mix you're using, calls for an 8 inch pan. Some require a 9 x 13 pan.

The mix I'm using tonight is from Sam's, and it's Hershey's ultimate chocolate.

I will say, it's more convenient to use that pan. Spooning the brownie mix in the individual wedges or corn molds, can be a pain, although I do like the edges.

Using the 8 inch square pan on the stove burner

This is a cast iron 8 inch square cake pan.

I was just demonstrating that it can be used on the stovetop, as a small skillet.

I actually used it after this photo was taken, to make a base for a seafood chowder.

To make a base, you melt 2 tbsp butter in the pan, then whisk in 2 tbsp flour, and then about 2 cups milk.

This is also a base for gravy, but what you want is a thick paste, which you then add to your chowder.

Finally found a recipe for the 8 inch square baking pan

This is a cast iron 8 inch square baking pan. Lodge doesn't make one; It's by Old Mountain.

I was seeking out recipes specifically for an 8 inch square pan, just so I would actually use this pan.

The volume is about 1 1/2 quarts; any recipe calling for this size pan, can be made in a 9 inch skillet.

The Lodge 36 oz oval server, can also be used to make most recipes meant for this pan-- although in some cases, you might have a tiny bit left over.

So I found the following breakfast recipe, which I modified based on what I had available:

Mix 3/4 cup bisquick, 1/2 cup milk, salt, pepper, dry mustard, and 6 eggs in a bowl. Whisk.

Add chopped ham and shredded cheese. The recipe called for swiss, but I just had mozzarella.

The recipe also called for sliced mushrooms and chopped tomatoes, but I didn't have any.

Pour into the pan and bake at 350.

I should have sprinkled some of the shredded cheese on top before baking, instead of mixing it all in.

I also should have added bacon bits!

It was a little dry; I'm sure adding the chopped tomatoes and mushrooms would have made it better, but I didn't have any.

I topped with parmesan cheese afterwards, and some bacon salt.

Old mountain square baking pan

This is the old mountain cast iron square baking pan. It's 8x8 inches.

The volume is approximately 1 1/2 quarts.

They also have a 9x13 rectangular baking pan, which I call the lasagna pan.

I had hoped to find a story about the 8 inch square baking pan, about how it came to be a standard size.

All I could find was the original patent, calling it a multi purpose baking utensil.

Of course "multi purpose baking utensils" already existed-- they were called skillets.

A square baking pan is sometimes called a "brownie pan" because it's used for brownies, and most brownie recipes call for an 8 inch square pan.

Here's some cool brownie info, with tips on how to make them from scratch.

So far, I have not figured out what I'm going to do with this pan.

There's lots of things you could do: Desserts, breakfasts, side dishes, small casseroles, a small portion of lasagna.

I just haven't done any of those things yet*.

*I finally got around to making this breakfast recipe.

It's small enough to fit in the toaster oven, as well as the small burner on the stove.