Wilton Bite-Size Brownie Squares Silicone Mold, 24-Cavity

I purchased this to make brownie pops (of sorts). As others noted, the directions are not only lacking, but plain not there! Several reviews mention they did some cool-sounding stuff with the pan, but I had a difficult time finding much info in these reviews or Wilton's blog.I washed the pan by hand and dried each corner with paper towel. I used a Misto with veg. oil to grease the pan and everything came out perfectly. The silicone must be placed on a cookie sheet to stay level- I'm not sure how others pulled it off without one. It doesn't take much to fill each cavity half way, maybe less than a TBS. I used a small cookie scoop to fill them and only about half a scoop worth in each cavity.My first batch was with cheep-o Great Value boxed mix. I followed the package directions (350) for the "2 egg/Fuggie" option & baked for 20-23 min. The few extra minutes helped when covering these in candy melts. I'd probably stick with 20 min. if I wasn't dipping them. I left them on the cookie sheet to cool for 15 minutes before turning the mold upside down. The outside rows slipped out, but it helped to let the middle two rows cool a bit more. Cleaning wasn't difficult. Most of my brownies slipped out and I just washed by hand with a sponge. I did pay extra attention to corners, but they're easy to get to with the silicone.If using a mix, I've found the cheaper ones work better. Some of the pricier specialty mixes turn out too airy to keep a shape. I used the same method for cake as well; also using boxed mix. After slowly baking one pan at a time, my homemade recipes weren't worth the extra effort.My primary complaint with the mold is that the squares are very small. Each measures 1.5W x 1.5L x 0.5D. I'd bet these are half the size of a standard ice cube tray or about the size of bite-sized candy bars. I'm probably just a pig, but I want at least two or three bites. I ended up stacking two squares (with frosting between them) before dipping them in chocolate. This is nice when doing small layered cake pops (that don't taste soggy!) but inconvenient when you want all brownie. I made a lemon & margarita cake pop that was a hit and could see trying different flavors. I plan on using the mold for baby food, but still might like it a bit larger.Despite my hesitance, I really like the mold. I've used it several times now and will be using it for two more projects today. It does take some getting used to, but I didn't experience any of the problems others reported. I would recommend this, but you might want to give yourself a test run to see how much to fill each cavity with your mix (each has turned out slightly differently). I'm glad I purchased mine and plan on ordering another one soon. Mostly I'm thrilled that I can make a Pop without all the extra frosting and mush!

I bought this pan, but when I went to use it, like other reviewers, I found that Wilton basically only gave washing and heat temperature restrictions for this pan, but no baking instructions. If you are using a brownie mix, the box only gives instructions for normal pans, which don't work with the smallness of these individual brownies. So, I experimented and they turned out PERFECT the first time!! I never write reviews but wanted to share what I learned in hopes that it will help someone else. I used a box of Ghirardelli Double Chocolate Brownie Mix (I'm not promoting the brand, but just wanted to give exact information of what I did. BTW - they are the best boxed brownie mix I've ever used. TO DIE FOR). Anyway. I made the mix as instructed on the box, preheated the oven to 325. I used the Baker's Joy non-stick cooking spray with flour in it (didn't want to take any chances with brownies sticking to pan as some other reviewers reported). For easier filling, I poured the batter into a large ziploc storage bag and snipped off a small bit on one corner (make sure you snip off enough for the chocolate chips that are in this mix to squeeze through). I squeezed a little batter into each square, about 1/2 way full. I put the silicone brownie bite pan onto a metal non-stick cookie sheet for stability and baked one pan for 20 minutes. I removed from the oven after 20 minutes and cooled the brownie bite pan (without the cookie sheet) on a wire rack to cool for 20 minutes. I inverted the brownie pan onto the cookie sheet I had used to bake them on, tapped the brownie pan gently on each square, and then gently lifted the pan and softly squeezed out each little cooked brownie cube. PERFECT!!!! No sticking, no breaking, no crumbling, not even one!! Love this pan and I just ordered another one so I won't have to wait for it to cool in between batches. I was able to get 47 brownie bites out of the one box of 18 oz. mix I used. Hope this info helps someone else.

I use this for FAT BOMBS. For those of you not on a high fat diet, read elsewhere. My fat bomb recipe is dead easy, 10 oz (volume) melted coconut oil [280g] and 6 oz (volume) nut butter (any of the easily available nut butters) [192g], and 1/2 large soup spoon of unsweetened cocoa powder (I prefer extra dark) mixed with an immersion blender will fill all 24 squares of this pan. Once chilled and solid, these make 24 fat bombs of 15.67 g Fat, 1.5 g Carb, and 1.75 g protein. Once solid, they pop out easily just by pressing on the bottom of each square. These are a bit uneven on the top, but otherwise conform to the shape of the pan, and are quite delicious. The reason that these fill all 24 mold spaces, is that they are just 20ml (0.67 oz) as noted elsewhere. and the reason for the uneven tops is that the liquid solidifies and shrinks a bit as it does, and it chills from the outside of each mold space to the center. If you plan to transfer to the refrigerator to chill, put some sort of flat support underneath BEFORE filling as the mold will not stay flat if lifted by those convenient, but not helpful, handles. I use a chopping board.After popping out the 24 squares of fat bomb, cleaning is a snap. Under hot water, rinse the pan thoroughly, then scrub gently with a dish scrub brush with a bit of liquid soap (drop into one mold and go back often to reload the bristles), brush down the long lines between and then across, and rinse again in hot water. Invert and rinse off any soap suds on the bottom, then place where it can drain and dry out. Once dry, I roll it it into a tube and put it away in one of my loaf pans for storage. I have had this for some time and made many fat bombs in it. It has proven durable (no tears or cracks) and long lasting. I am very happy with this pan.