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

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

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

NZ$ 108.00 NZ$ 64.80 Save: NZ$ 43.20
NZ$ 64.80 NZ$ 108.00 You save: NZ$ 43.20



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Delivery Time: 15-20 days
Delivery Time: 15-20 days

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  • 10 Days Return

  • Silicone mold allows for easy release and quick cleanup
  • Withstands temperatures up to 500 degree F. Freezer, microwave, oven and dishwasher safe
  • Pan dimensions: 13.25 inches x 8.25 inches (33.7 centimeter x 21 centimeter), Cavity size: 1.5 inches x .75 inches (3.8 centimeter x 1 centimeter)
  • Lifetime limited warranty. Before first and after each use, wash in warm, soapy water for best results
  • Imported for Wilton
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Customer Reviews

Love this mold for making toffee and for brownie bites Love this mold for making toffee and for brownie bites. Ended up buying two of them, as one batch of brownie mix fills two containers. Only put a teaspoon of mix in each square, as I really overfilled them. Like that you don't have to grease or spray anything on them. They do in the dishwasher or hand wash nicely. The only challenge is if you under bake something, then it's hard to get the pieces out. You have to bake items perfectly so they simply pop out. Or, in the case of toffee and candies, pop them out when they are cold. Highly recommend spending on the Wilton version. I bought a cheaper mold initially, and it went into the donation box after the first use. 5It's not bad, but it could be better So I bought 3 of these to make minecraft square cake pieces. It's not bad, but it could be better. Some things you should know:1. It's very shallow, so you have to be very patient and slow when pouring batter so it doesn't overflow. Don't fill more than 1/2 to 3/4 of the way.2. Even after I liberally sprayed it with cooking spray, the cakes don't come out because they are so small and light that they just don't have the gravity to fall out. You have to push them out, and that's a pain in the arse. Sometimes they tear. Make more than you need!3. Annoying to clean with all those corners and edges.4. Definitely put these on a cookie sheet so you can carry them safely. Bang the pan repeatedly to level the batter and bring up the air bubbles to get flatter cakes. Bake at 325, not 350, for 18 minutes.5. If you decide to use your long serrated knife to level the cakes, do so while they're still in the silicone pan and slide it along the top edge. Works great....but....be careful that you don't accidentally cut into the silicone. 3The Bomb for FAT BOMBS! 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. 5What's the Deal with Advertised Temperature? I bought this because it was advertised as safe to 500 degrees and the packaging says safe up to 375. I asked the question here and received the answer that the packaging states 500 degrees. Guess my packaging is unique, 'cause mine says 375. I am not confident to use it for my intended purpose. Will keep it for something else since the size of the molds are nice. It would be nice to either get the description or the packaging correct. 3Not bad, but not great either I bought these because of a Youtube recommendation I saw for making my keto fat bombs. Prior to buying these molds, I had purchased some round molds, which I definitely prefer over these. I found that popping the fat bombs out of these molds more troublesome than the silicon round molds I bought. Not a bad product, just better options out there in my opinion. 3Perfect for fat bombs Use this often to make fat bombs. Works great. 5Perfect for Keto Fat Bombs Bought this to make keto fat bombs. It is 100% silicone, washes by hand easily with Dawn (I have read that it shouldn t go in the dishwasher despite label indicating otherwise), dries fast and is so easy to pop out the bombs. So far, I have used them to make strawberry cheesecake bombs and almond joy bombs. I have found that with the almond joy bombs, it is best to leave them in the mold in the freezer for an hour or more so none of the coconut part tries to stay in the mold. Just remember to place the mold on a baking sheet or small cutting board before pouring anything in it so you don t spill everything on your way to the fridge or freezer! 5Thick and durable I love this mold. I am using it to make toilet bombs and I also pour my soap extras in to give as samples. Wilton silicone molds are much thicker and more durable than any other brand I have tried. I own many different sized and shapes of molds made by them. They are my go to for sure! 5Easy to Clean, food slides out! I love this mold. I use it to make fat bombs for keto diet. It is the perfect size and cleans easily. I m so glad I purchased it. 5Specific Baking Instructions!!! 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. 5
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