Glass Dish Brownies

Up until this weekend, the only time I baked brownies in a glass/Pyrex dish was when I was making the microwave version. Because even though glass is pretty, metal pans have always seemed more reliable in terms of heat conduction and most recipes are developed for metal, anyway. But I’ve noticed a lot of people still bake brownies in glass and have always wondered why. Was it because they only had a particular size dish in glass? Was it for aesthetic reasons? Or was it that their recipe just worked better with glass. I guess it really depends on all the variables, but this weekend I found a recipe that works really well in a glass dish. The brownies have a lovely shiny top (mine was shinier before I chilled it), are fairly flaky, and have a fudgy but not too dense (bordering on cakey without being cake) center. They’re also less greasy than high butter recipes, but still have plenty of satisfying chocolate flavor.

brownie on a plate

Originally submitted it as Mmmmm Brownies on, this is a lot like a recipe I used to make as a teenager that called for chocolate chips. I’ve made it a couple of times over the years with variations, but this batch was particularly good.  I used a mixture of brown sugar and granulated, a mixture of chopped chocolate and melted chips, used cold eggs to ensure they wouldn’t cook in the batter, reduced the salt, and added more chocolate chips at the end. The brownies finished baking in exactly 25 minutes and after a 90 minute cool time and a brief chill, they were just perfect. Next time I’m going to double the recipe!


Glass Dish Brownies
Prep time
Cook time
Total time
Brownies baked in an 8 inch square Pyrex glass dish.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • 3 oz semisweet or bittersweet (60%) chocolate
  • 1 cup (6 oz) dark chocolate chips
  • 2 large, cold eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (3 oz) all-purpose flour
  • 1/4 teaspoon baking soda
  • ¼ scant teaspoon salt
  • Another 1/2 cup dark chocolate chips
  1. Preheat the oven to 325 degrees F. Grease an 8 inch square Pyrex dish and line with a strip of parchment so that the brownies can be removed from the pan.
  2. In a medium saucepan, gently melt the butter. Add the water and both sugars and bring to a boil. Remove from heat and stir in chopped chocolate and chocolate chips until melted and smooth. Chocolate will begin to thicken as you stir.
  3. Whisk the cold eggs in a second bowl, and then whisk or stir them into the chocolate mixture. Whisk in the vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Add the remaining chocolate chips (make sure that the batter is not so hot that it melts them) and spread batter evenly into the prepared pan.
  4. Bake for 25 minutes on the center rack until brownies appear. Let cool to room temperature and then chill slightly. Lift from pan and cut into squares.
For the chocolate chips I used Nestle's new dark chips. I find their semisweet chips a little too sweet and usually use Guittard extra dark or Ghirardelli bittersweet. However, I tried Nestle's dark chips because I had a coupon and really liked them. They weren't as sweet as semisweet chips, and since I usually make cookies that are large, the larger size of the chip fit the cookies better. They're also a little cheaper and are often on sale. You can use any brand chocolate chip you want, but I do recommend going with something dark or bittersweet.


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  1. Sarah says

    I’ve always wondered why so many prefer to use glass,too. Maybe it just comes down to tradition/habit? Either way, these look great! Are they more on the chewy side?

  2. says

    Hi Sarah,
    Glad to hear I’m not the only one wondering about those things ;). About the texture, they are not quite as chewy as some other recipes, but they’re not cakey, either. They’re pretty much the quintessential “in-between” brownie.

  3. Cheryl says

    Always made brownies in a glass pan because I never had a square metal pan–simple as that!

  4. MassachusEATS says

    Huh, I had never really thought about that until now! I’ve always used glass because that’s what we have. I assumed it didn’t matter much but you have got me thinking & now I might have to do some experimenting! And not just because you now have me craving brownies…;)

  5. says

    Glass heats more slowly than metal, but it holds the heat longer and can actually promote more even baking. However, to keep the edges (the part where the batter hits the hot glass directly) you’re supposed to reduce the heat by 25 degrees. So the rule of thumb is to reduce the heat by 25 degrees F. when using glass and bake a little bit longer. The same rule applies to dark metal pans because black absorbs more heat. For instance, I have a black metal Bundt pan and I always reduce the heat by 25 degrees because the pan holds more heat. And while I do not usually (okay, ever!) make cakes in glass pans, it makes sense that one might get a more evenly baked cake if they baked it in a glass dish and reduced the heat. I might try this the next time I make a 9×13 inch cake.

  6. Sue says

    My husband loves brownie experiments so I’ll try these sometime. I always use a metal pan to make brownies. I can’t remember what size my square Pyrex pan is. I’m not home right now to check.

  7. says

    Great minds–I just posted (on FB) some brownies I made today. I like the shiny, crackly top. I added pb stuff (cups and pieces). Yours look great. I have always wondered about glass dishes, too, because I never use them but I know many do.

  8. says

    These look MMMMM good even if they only have a little butter. Better for you! Did you submit the MMMMM brownies recipe on Allrecipes? I’ve seen it many times while looking at brownie recipes out there.

  9. Janice Conway says

    You didn’t mention [nor did anyone else] my biggest reason for using glass….the brownies, cakes, whatever can be put in the greased pan and cut up in the pan, in case you don’t have parchment or foil. Years ago I had many metal pans scratched up
    from the knife. Now I do have those things as they are readily available. Today I lined my glass pan with foil, sprayed it and will make 9X13 cream cheese brownies.

  10. says

    Good point, Janice! That’s one of the reasons I always line pans. However, I suppose if I person didn’t have a pan liner and didn’t want to scratch the bottom of the pan, glass would be a better option. I’m actually starting to like using glass and have used it in recipes since this post. However, I still prefer metal for most recipes.

  11. Janice Conway says

    My cream cheese brownies turned out great. I used fmly. size Betty Crocker mix, added nuts and baked 40 min. I put them {room temperature] in the frig overnight without the snap on cover to my 9X13 glass pan. This A.M. I lifted them out by the foil that I had left longer on each end. I peeled the foil down on sides and cut them with my wide blade chef knife and dropped them back into my pan with the foil still on the bottom and snapped on my lid…put back in frig.

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