Brownies. Fudgy, chocolate decadence and best when baked from scratch. The problem is I’ve got a beautiful pan of just baked brownies waiting to be devoured, I make the first cut and the brownie square sticks to the bottom of the pan. This is maddening. I greased the bottom of the pan. The solution, parchment paper. Makes brownies so easy to remove from the pan.
This is how I am able to cut the perfect brownie square. Cut a length of parchment paper longer than the width of your pan. This allows the paper to hang over the edge of the pan, leaving handles. I never grease my paper although I know several bakers that do. I just haven’t needed to. I use an 8 x 8 size pan. Pour your batter into the pan and bake.
Once baked and cooled, lift the brownies out of the pan using the parchment paper handles onto a cutting board.
Using a long knife, cut the brownies into 12 equal squares. This is so much easier when I am cutting on a flat surface instead of trying to work inside the pan. They are now perfectly square. Plus no sticking and the pan is crumb free. Easy clean up.
See how beautiful they are. Ready for some vanilla ice cream.
How do you serve your brownies?
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