The Best Way To Get Brownies Out Of A Pan

Getting brownies out of a pan can be a tricky business, but there are several techniques you can use to ensure your brownies don't crumble or break. The first step is to prepare your pan: grease it with butter, shortening, or cooking spray, and line it with parchment paper or aluminium foil, leaving some overhang so you can easily lift the brownies out. You should also use the right type of pan – non-stick or metal pans are best, as glass pans tend to make brownies stick and turn out drier and cakier. Once your brownies are baked, let them cool for at least 30 minutes before attempting to remove them from the pan. If you're short on time, you can speed up the cooling process by refrigerating or freezing the brownies, but room temperature will give you the best results.

Use a non-stick, metal pan

Using a non-stick, metal pan is the best option for baking brownies. Metal pans distribute heat evenly, ensuring the centre of the brownie cooks at the same rate as the edges, reducing the risk of the brownie sticking to the pan. Metal pans are also easier to wash, store and care for than glass pans, which are heavier and more fragile.

Non-stick pans are particularly good for brownies as they produce less sticky results, making the brownie easier to remove. However, even if you are using a non-stick pan, you should still grease the pan to ensure the brownies don't stick. You can use cooking spray, butter, shortening, or even olive oil to grease the pan.

Once you've greased the pan, you should sprinkle the bottom with flour or cocoa powder. This will help to further reduce stickiness and allow for better brownie removal. If you use cocoa powder, it will also add to the chocolate flavour of your brownies. Shake off any excess flour or cocoa powder into the sink.

After baking, let your brownies cool for at least 30 minutes before trying to remove them from the pan. If you try to remove them too early, you will have difficulty getting them out of the pan.

Grease the pan

Greasing your pan is an essential step in brownie preparation. It ensures your brownies don't stick to the pan and end up as a crumbly mess. You can use a variety of fats for this purpose, including butter, shortening, cooking spray, or oils like canola, olive, or coconut oil.

If using butter or shortening, you can run it around the pan, covering the bottom and sides. If using a tub, a paper towel can help spread it around. You can also use a pastry brush to brush on a thin layer of oil, like olive oil. It is important not to be heavy-handed with the oil, as this can make your brownies greasy and heavy. Non-stick sprays are a convenient option to get into the nooks and crannies of the pan.

After greasing, you can dust the pan with flour or cocoa powder to further prevent sticking. For flour, add a tablespoon or two, rotating and tapping the pan until all greased surfaces are covered. Shake out any excess flour. Cocoa powder can be used in the same way, and it adds to the chocolate flavour of your brownies.

If you want to be extra sure your brownies won't stick, you can line your greased pan with parchment paper or aluminium foil. Cut the paper or foil so that it covers the bottom of the pan and has some overhang on the sides, which will make it easier to lift the brownies out after baking. Grease the parchment paper or foil, and then pour in your batter.

Greasing your pan properly is a crucial step in brownie-making, and it will make removing your brownies a breeze!

Let the brownies cool

The cooling process is the most important step in removing brownies from the pan. You should let your brownies cool for at least 30 minutes before attempting to cut or remove them from the pan. If you don't wait, you will have difficulty removing them, and they may crumble.

Place the hot pan on a cold towel. The temperature difference will encourage the brownies to break away from the pan, making them easier to remove.

If you have used a glass pan, you should let the brownies cool and rest in the pan for at least an hour before attempting to cut or remove them. Glass pans tend to result in drier, cakier brownies, so they need more time to cool.

If you are in a hurry, you can speed up the cooling process by refrigerating the brownies in the pan or even freezing them. However, letting them cool at room temperature will give you the best results.

Once the brownies have cooled, if you have used a liner, simply grip it and pull the brownies out of the pan. If you did not use a liner, work a rubber spatula gently around the edges of the brownies, then flip the pan upside down onto a plate.

Use parchment paper

Lining your brownie pan with parchment paper is a great way to ensure your brownies don't stick to the pan and are easy to remove. It also makes clean-up a breeze!

To line your pan with parchment paper, first cut the paper to size. You want to ensure you have enough parchment paper to cover the entire inside of your pan, with a little overhang on each side. For an 8-inch by 8-inch pan, cut your parchment paper to be approximately 14 inches long, giving you a 3-inch overhang on each side. For a 9-inch by 13-inch pan, cut your parchment paper to be approximately 16 inches long, giving you a 2-inch overhang on the shorter edges.

Once you have your parchment paper cut to size, it's time to fold it into a square that will fit into your pan. Start by folding 3 inches of one side of the parchment paper onto itself, and then do the same with the opposite side. Repeat this process for the remaining two sides until you have a square-shaped piece of parchment paper. Place this folded parchment square into your brownie pan, adjusting the folds as needed to ensure a proper fit.

Now, lift the two top folds (on the left and right sides of the pan) so that they are standing up and facing each other. Lift one corner of the remaining side of the parchment paper that is still lying down in the pan, allowing it to naturally fold onto itself in a triangular shape as you raise it up to the side of the pan. Firmly press and crease the folded corner into place, and then repeat this process for the remaining three corners.

Your pan is now lined with parchment paper and ready to be used for baking brownies! After your brownies are baked and cooled, simply lift the edges of the parchment paper to easily remove your treats from the pan. From there, you can peel off the parchment paper and cut your brownies into portions. No more struggling to get your brownies out of the pan or risking damage to your pan!

Warm the pan

Warming the pan is a good way to get brownies out of the pan without crumbling or breaking them. This method works best right after the brownies have been baked and are still warm.

First, turn on your stove burner to low heat. Place the brownie pan on the burner and let it heat for about a minute. This will melt the butter or shortening used to grease the pan, helping to release the brownie cake from the bottom of the pan.

If your brownies are already cold, don't worry. Simply place the pan on the stovetop and heat it for a few minutes. The grease will warm up and allow the brownies to slip and slide right out.

The type of pan you use also makes a difference. Metal pans distribute heat more evenly than glass pans, reducing the risk of brownies sticking. Non-stick pans are another good option, but it's still a good idea to grease the bottom and sides to ensure the brownies don't stick.

If you're using a glass pan, it's essential to grease and flour it thoroughly. Even with proper greasing and flouring, it's best to let brownies baked in a glass pan cool and rest for at least an hour before attempting to remove them from the pan.

Remember, warming the pan is just one technique to try if your brownies are stuck. Proper preparation, such as greasing, flouring, and using a liner, is the key to successful brownie removal.

Frequently asked questions