CARMEL, Ind. — Matt Griffin was a young bachelor just trying to figure out
how to bake some brownies when he hit on an idea that has really cooked.
National newspapers and network television ultimately came calling to hear about
his idea that has become one of those only-in-America tales of an upstart
entrepreneur.
In this case, Griffin’s idea was a better baking pan for brownies. His goal was
to cook every piece of the popular comfort food so that none of it is left
undercooked or gooey in the center.
Key to this brownie technology is that parts of the nonstick aluminum walls
extend into the middle of the pan, allowing even heating.
Photo Caption: Matt and Emily Griffin showed off their Baker’s Edge pans at the
Chefs Academy at Harrison College on March 5. They’ve gone from selling pans out
of their basement to national retailers.
Photo Credit: The Indianapolis Star
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