Cutting A 9X13 Pan Into Triangles: Easy Step-By-Step Guide

Cutting a 9x13 pan into triangles can be a challenge, especially if you want clean edges and evenly-sized pieces. Here are some tips and tricks to help you achieve the best results. Firstly, line your pan with aluminium foil or parchment paper, which will make it easier to lift the dessert out of the pan in one piece. Allow the ends of the foil to extend over two sides of the pan by about 2-4 inches. Then, lightly coat the foil with vegetable spray or butter. After baking and cooling your dessert, lift it out of the pan using the foil and place it on a cutting board.

Now you're ready to start cutting! For even pieces, use a ruler to mark where you will cut. Start by cutting the dessert in half lengthwise, and then cut each of those halves in half again lengthwise, so you are left with four long strips. Then, cut each strip into your desired number of triangles by cutting diagonally from one long side to the other. Wipe your knife clean between cuts to ensure the most precise slices.

Use a ruler to ensure straight cuts and uniform sizes

Using a ruler is a great way to ensure your cuts are straight and your triangles are uniform in size. It is especially helpful when you are learning how to cut your 9x13 pan of dessert into triangles.

First, remove the dessert from the pan and place it on a cutting board. If your dessert has cooled completely, you can use the parchment paper to lift it out of the pan. If your dessert is soft or spongy, you may need to place the pan in the freezer for a couple of hours to make it easier to cut.

Next, use a ruler to measure and mark the dessert into even columns and rows. For example, if you want to cut your 9x13 pan into 16 two-inch squares, you will need to make four columns and four rows. Use a sharp knife to score along the ruler, creating cut marks at even intervals.

Now, line up your knife between the cut marks and gently insert the tip into one of the marks. Press the knife firmly through the length of the dessert. If your dessert is longer than the length of your knife, glide the knife smoothly from one end to the other without sawing. Wipe the knife clean and repeat this process for each set of cut marks.

Finally, cut each square diagonally to create your triangles. And there you have it—perfectly cut triangles that are sure to impress!

Line the pan with non-stick foil or parchment paper for easy removal

Lining your pan with non-stick foil or parchment paper is a great way to ensure your dessert bars are easy to remove and cut into triangles. This method is especially useful if you want to avoid mangled, crumbly edges, which can occur when removing bars directly from a baking pan. Lining your pan makes it easier to place the uncut bars on a cutting board without having to work around the sides of the pan.

To line your pan with non-stick foil, first, allow the ends of the foil to extend over two sides of the pan by about 2-4 inches. Then, coat the foil lightly with vegetable spray. If you don't have non-stick foil, you can make your own by spraying regular foil with non-stick cooking spray. Alternatively, you can use parchment paper instead of foil.

Once your bars are baked and cooled, you can easily lift them out of the pan by grasping the ends of the foil or parchment paper and placing them on a cutting board. From here, you can cut your bars into triangles.

Lining your pan with non-stick foil or parchment paper is a simple yet effective way to ensure your dessert bars are easy to remove and cut into uniform triangles.

Cut the bars when they are chilled or cold for clean slices

To cut 9x13 pans into triangles, it is important to first chill the bars. Chilling the bars will ensure that you get clean slices. You can even freeze the bars for a couple of hours or overnight before cutting them.

To begin, line your 9x13 pan with non-stick foil or parchment paper. This will make it easier to remove the bars from the pan. Once the bars have been baked according to your recipe, let them cool completely on a wire rack. Then, cover and place them in the refrigerator to chill.

After the bars are chilled, remove them from the pan by lifting them out using the foil or parchment paper and place them on a cutting board. If you used parchment paper, you can simply slide the bars onto the cutting board.

Now you are ready to cut your bars into triangles. For a 9x13 pan, first cut the bars lengthwise into four equal-sized strips. Start by making one cut down the middle from one short side to the other. Then, cut two more strips, each halfway between the edge of the pan and the center cut, to create four long strips.

Next, cut each strip into triangles by cutting on an angle from one long side to the other. Repeat this cut at the same interval until the whole pan is sliced into triangles.

For the cleanest cuts, wipe the knife blade with a paper towel after each slice. You can also try dipping your knife into a cup of very hot water, wiping it dry, and then making your cut. A large plastic knife can also work well, as brownies and bars tend to stick less to plastic than metal.

With these tips, you'll be able to cut your 9x13 pan into perfect triangles with clean slices!

Dip the knife in hot water, wipe it dry, and make your first slice

Cutting a 9x13 pan into triangles can be a challenge, especially if you want clean edges and evenly-sized pieces. A good, sharp knife is essential, and there are several steps you can take to ensure your knife cuts through the dessert cleanly.

First, make sure your dessert is completely cool. Warm desserts will crumble when you try to cut them. You can even put your dessert in the freezer for a couple of hours or overnight to make it easier to cut.

Next, prepare your knife. Dip your knife into a tall cup of very hot water, then wipe it dry with a kitchen towel. Make sure to wipe the knife clean after each cut, and reheat the knife in the hot water, wiping it dry again, before making each new cut.

If you are cutting decorated or delicate desserts, be extra cautious when you lift them out of the pan and place them on a cutting board.

Now you are ready to make your first slice. Line up your knife with the marks you have made on the dessert, and insert the tip gently into one of the cut marks. Press the knife through the dessert, gliding smoothly to the other end.

Clean the knife after each cut

There are a few ways to clean your knife. You can dip the knife in hot water and wipe it with a dry kitchen towel or kitchen paper before making each cut. You could also use a paper towel or kitchen paper to wipe down the knife in between cuts. Some bakers also suggest using cooking spray—spray the knife and then wipe it clean with a paper towel. Repeat this process after each cut for the cleanest results.

If you are cutting a soft or spongy dessert, you may find that your knife drags the dessert out of shape. In this case, a bench scraper might be a better tool to use.

Frequently asked questions