Skip to Content

Best Type of Baking Pan for Brownies (Glass vs. Metal)

Best Type of Baking Pan for Brownies (Glass vs. Metal)

Share this post:

This post may contain affiliate links. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. In addition, as an Amazon Associate I earn from qualifying purchases.

Nothing feels quite as indulgent as biting into the soft, rich, and chocolaty texture of a classic brownie. The gooey center and crisp outer layer create a match made in heaven for dessert lovers.

You can fill them with peanut butter, chocolate chips, caramel, and plenty of other delicious fillings. But to get that perfect bake on the brownie, you have to choose the right pan. This begs the question: is a glass or metal baking pan better to use?

Here’s the deal:

Your pan choice primarily depends on the texture you prefer. Metal pans offer exceptional heat conductivity, giving you a more even bake across your brownie. Nonetheless, it requires close monitoring to prevent overbaking.

Meanwhile, glass pans require more time to conduct heat, leaving most brownies underbaked. If you’re a fan of the gooey center, this pan is your best bet.

Overall, either can be a good option, depending on your preference.

Glass Pans

Brownies In Glass Pan

Glass pans may not be a popular option when it comes to baking brownies, but they have their advantages. For example, their low thermal conductivity creates this slow-baking process perfect for brownies.

The baked chocolate goods usually have a long cooking time (mostly 40 minutes, although sometimes longer or shorter depending on the recipe). A glass pan is ideal for that because it heats up gradually.

You don’t want the pan to get too hot right away, or the brownies will overbake. When I used a glass pan to make a batch, they turned out gooier in the center with rounder edges. It was an instant hit with no crumbs left.

Benefits of Using Glass Pans

  • Gradually heats up, lessening the risk of overbaking the brownies.
  • Distributes heat evenly throughout the pan, thus giving the brownies an even bake.
  • Once hot, the glassware retains its heat, allowing for a faster cooking time for the brownies.
  • Produces a delectable and melt-in-your-mouth brownie.

Drawbacks of Using Glass Pans

  • With any sudden temperature change, there’s always the risk of the glassware breaking.
  • Although it’s good that the glass slowly heats up, it also retains heat, so there’s a risk of overbaking the brownies once out of the oven. You can avoid this by using foil to line the pans or cutting the brownies soon after baking.

Need to make brownies, but missing an important ingredient? Learn how!

What Should You Bake Using Glass Pans?

Glass pans are, more often than not, better suited for:

  • Pies: You can check the crust from the clear glassware to see if it’s baked.
  • Acidic Foods: Think casseroles and berry tarts. Acidic foods won’t react to glassware, making it a good option for them.
  • Layered Foods: Meals like lasagna, mac and cheese, and cake. The clear surface will allow you to peek at all the appetizing layers and make sure they’re well done.

Metal Pans

Brownies In Metal Pan

Metal pans are the better option when it comes to baking brownies. They offer a more evenly baked result with crisp-lined edges. Now, that doesn’t mean they’re perfect.

If you use dark, non-stick aluminum pans, you’ll risk over-baking the brownie because of how fast it’ll heat up.

When you bake the brownies at the correct time and temperature, you’ll get fudgy, taller, and thicker pieces.

Plus, you’ll notice that cutting into it will be easier than cutting into a brownie baked in a glass pan. Subsequently, your brownies will look much better when served, compared to a glass pan’s mushy results.

Another benefit of using metal pans is that they’re much more durable than their glass counterparts and easier to store. That’s why they’re commonly used in professional settings.

Benefits of Using Metal Pans

  • It’s usually easier to get the baked brownies out of a metal pan than a glass pan.
  • If your brownies recipe has a shorter baking time, a metal pan would work best.
  • Produces a fudgier, chewier, and denser brownie.
  • It’s easier to store and is more durable.

Drawbacks of Using Metal Pans

  • High heat conductivity, risking an overbaked batch.

What Should You Bake Using Metal Pans?

Aside from brownies, you can use metal pans to bake multiple other goodies.

  • Cookies, Biscuits, and Scones: The high heat from the metal will give you browner edges and a higher rise.
  • Muffins, Cupcakes, and Cakes: Metal will provide superior heat distribution, baking your cakes more evenly.

Tips When Baking Brownies Using Metal and Glass Pans

If you follow the right instructions, baking in either a glass or a metal pan will give you the result you want: a batch of well-made brownies. However, you’ll want to follow these tips to make sure your brownies leave no crumbs!

  • Coat your pan using butter or oil. It ensures that the brownies will release seamlessly from the pan after baking.
  • Use parchment paper for extra-sharp brownies. It allows for a quick release of the brownies from the pan. In addition, you’ll get a sharper edge and a more refined look.
  • When you remove the brownies from the oven, let them cool until they are just barely warm to the touch, then cut them. Cutting them instantly will cause the brownies to fall apart. At the same time, waiting too long will make the brownies challenging to remove from the pan.

Alternative Pans

While metal and glass pans are the most common baking tools for your brownie creation, you can consider other choices:

  • Non-Stick Pans: They offer a crisp outer edge with a soft center. Thanks to their non-stick coating, you won’t have to worry too much about the removal process.
  • Foil Pans: These are the perfect options for parties and events, where you want to dispose of the pan later. They do an exceptional job at insulating the brownie while maintaining a soft texture.
Cut Brownies On Parchment Paper

Final Thoughts

While metal and glass pans have their benefits and drawbacks, they’re both ideal options to use for baking a brownie.

I prefer using metal pans. Although there’s that risk of overbaking, I monitor the pan closely to ensure that doesn’t happen.

In my experience, baking in metal pans produces a brownie that is a little bit harder and chewier than the brownies produced in a glass pan.

Again, it all depends on your preferences of what consistency you want. So, if you’re patient and are willing to monitor your brownies closely, use a metal pan. Otherwise, using a glass pan will produce a soft and still delicious brownie!

Regardless of the type of pan you choose, you might be interested to know what it takes to make cake-like brownies.

Share this post:

Louann Pirrman

Friday 3rd of February 2023

It would be very helpful if you added the time it takes to bake brownies in a glass dish vs a metal dish. I’ve had them in for 42 mins on 350 (instructed degrees and time) and the middle is still wet…


Friday 12th of June 2020

Finally someone explained the real differences between using porcelain and using metal pans for baking brownies. I have always used metal pans because I see glass pans as casserole pans not baking pans. I always line my pan with parchment paper to protect the pan from scratches and so I can lift the brownies out for slicing. I will offer this tip, brownies cut better with a plastic knife than a metal one. However some metal knives work well too like the low drag knives with the holes (also called aerated knife) or a cheese knife. Cheap plastic disposable knives work well, unless your edges are too hard and could break the plastic. You will be impressed with the difference between plastic and metal knives cutting brownies.


Thursday 7th of November 2019

Please clarify. I line the glass (that's what I'm using) pan with parchment paper and then take out the entire batch and cut on cutting board? My main concern is nice crisp cuts. In the past, my brownies always look messy. These are for a party and I would love them to look like the photo.

Sarah | Baking Kneads

Monday 11th of November 2019

Hi, Mari!

Yes! You’ll use the parchment paper to take the brownies out, so the edges that are against the pan will look a lot cleaner. You’ll also be able to cut them on a cutting board, which should make for crisp cuts! Good luck!!


Tuesday 2nd of July 2019

Please tell me, will using parchment paper, how does it affect the edges of the brownie?? I LOVE the crispy edges!

Sarah | Baking Kneads

Saturday 6th of July 2019

Hi, Amanda!

I love those crispy edges, too!! With using parchment paper, you shouldn’t have any shortages of crispy edges. Just make sure you grease any sides that aren’t covered by parchment paper, and you’ll have beautiful, crispy-edged brownies that you can cut on a cutting board! Good luck!


Tuesday 13th of March 2018

I don’t understand this tip:

Benefits of using a metal pan: It’s easier to line a metal pan if coated with butter or oil first.

You're saying someone should first grease the pan and THEN line it with foil? What’s the point in that? And it doesn’t seem like it would make it easier, only messier.

This sentence is clearly incorrect:

"Not waiting long enough will cause the brownies to fall apart when you cut them, and waiting too long will make the brownies impossible to remove from the pan."

While it may make it DIFFICULT, it certainly won’t be IMPOSSIBLE!

I can read correctly

Monday 4th of November 2019

She actually used the term difficult Karen! Don't correct someone for a mistake you made in your own head. Lol

Sarah | Baking Kneads

Tuesday 13th of March 2018

Good question.

It’s actually pretty common to use spray or grease along with a parchment liner. Using a small amount of grease helps to hold the liner in place and improves the release of your baked goods when the batter seeps through the edges of the liner. Is it necessary to use both? Definitely not. If you’re using a liner that’s wide enough to cover the entire pan, don’t worry about using spray or grease.

To your second point, “impossible” is indeed a strong word and not accurate. I’ll update the post with the word “difficult” instead.