When this unusual baking pan, designed for edge-lovers by 31-year-old inventor Matt Griffin, arrived in the mail, I couldn’t help wondering, Does anyone really need this? Shortly thereafter, at a brownie tasting in the Fine Cooking test kitchen, I noticed several FC staffers vying for the chewy edge pieces and suddenly I understood that, yes, some people really do need the Baker’s Edge pan.

When I tried this heavy-duty cast-aluminum pan, I discovered at least three good reasons to like it:

• Chewy edges on every piece.The pan’s patented design guarantees that every piece will have at least two chewy edges.
• Even cooking.The maze-like interior of the pan conducts heat effi ciently, so whatever you bake in it cooks more evenly than it does in a rectangular pan.
• No recipe adaptation required.I baked a few batches of bar cookies, and it seems that recipes created for 9×13-inch pans will work in this pan, too, though the baking time may be a bit shorter or longer. The Baker’s Edge pan sells for $32.50 atBakersEdge.com.