Easy Ways To Get Squares Out Of Your Pan

Getting squares out of a pan can be tricky, but with a few simple tips, you can achieve perfect results every time. First, it's important to properly prepare and grease your pan. Line your pan with two layers of parchment paper, with the first layer reaching up the sides. Then, grease the parchment paper with shortening, butter, or cooking spray. This will ensure that your squares don't stick to the pan. Once your pan is prepared, fill it with your chosen batter and bake according to your recipe instructions. After baking, allow your squares to cool completely before removing them from the pan. Chilling them in the refrigerator can also help to achieve cleaner cuts. When you're ready to remove the squares, use a butter knife or offset spatula to carefully loosen the edges, then flip the pan onto a cooling rack or plate. Finally, use a bench scraper or sharp knife to cut your squares into your desired size. For the cleanest cuts, wipe your knife or scraper after each slice, or use a plastic knife to minimize sticking.

Use a bench scraper or a ruler to cut straight lines

Using a bench scraper or a ruler to cut straight lines is a great way to get precise, even squares out of your pan. Here's a step-by-step guide:

First, make sure your baked goods are completely cooled. For brownies, this can take anywhere from 30 minutes to 2 hours. This step is crucial, as it will help the squares hold their shape when cut.

Next, if you're using a bench scraper, choose one with a stainless steel blade and a plastic or silicone handle. This combination provides the best performance and ease of maintenance. Look for a scraper with a ruler etched onto the blade, as this will help ensure uniform cuts. If using a ruler, a simple metal or plastic one will do.

Now, decide on the size of your squares. For brownies, you can cut them into small, bite-sized pieces or go for heartier, hand-sized treats. Use your ruler to measure and mark the desired intervals on all sides of the pan. If you're using a bench scraper, place the ruler along the side of the pan and use a knife to score even intervals.

Dip your bench scraper or a plastic knife into hot water to ensure smooth, clean cuts. Then, press the blade all the way into the baked good with steady pressure, following the marked intervals. Repeat this process for all your vertical and horizontal cuts.

If you're using a ruler and a knife, simply follow the marked intervals and cut with a steady hand. Wipe your blade on a paper towel after each cut to ensure clean slices.

By following these steps, you'll end up with precise, evenly cut squares that are ready to be removed from the pan and served!

Line the pan with non-stick foil, parchment paper, or butter

Lining your pan with non-stick foil, parchment paper, or butter is an effective way to ensure your baked goods don't stick to the pan. Here are some detailed instructions on how to do this:

Non-Stick Foil

Non-stick foil is a great option if you're looking for something that will hug the pan nicely. First, press the foil into the pan, forming it to the bottom edges and wrapping any excess over the sides to secure it in place. Then, spray the foil with non-stick cooking spray to ensure your baked goods don't stick.

Parchment Paper

Parchment paper is non-stick, so it's a great option if you want to avoid using any butter or oil. To line your pan with parchment paper, start by crumpling the paper into a ball and then flattening it out. This will help prevent it from rolling back up when you're lining your pan. Next, press the paper into the pan, leaving a bit of overhang so that you can easily lift the sheet out of the pan after baking. While parchment paper usually doesn't need to be greased, you can spritz your pan with non-stick spray before laying the parchment down to help it stay in place.

Butter

If you don't have non-stick foil or parchment paper on hand, you can always use butter to grease your pan. Simply use your fingers or a pastry brush to cover every inch of the pan with butter. This will create a non-stick surface for your baked goods.

Remember, when using non-stick foil or butter, it's important to grease the pan generously to ensure your baked goods don't stick. Additionally, if you're using parchment paper, be sure to leave some overhang so that you can easily lift your baked goods out of the pan.

Cool the cake before cutting

It is important to let your cake cool before cutting it into squares. If you cut it while it is still warm, it will likely crumble and fall apart. The cake needs time to set and become firm so that it can hold its shape when cut.

The length of time you should wait depends on the type of cake you are making. Cupcakes, for example, typically need about 10 to 15 minutes to cool before you can frost or eat them. An angel food cake may require a longer cooling time of around 1 to 2 hours to ensure it cools completely and maintains its delicate texture. A Bundt cake usually takes about 20 to 30 minutes to cool in the pan and then an additional 1 to 2 hours on a cooling rack.

If you are short on time, you can speed up the cooling process by placing the cake in the refrigerator or freezer. First, let the cake cool in its pan until the pan is cool enough to touch. Then, turn the cake out onto a piece of parchment paper, wrap it and the parchment paper in plastic wrap, and place it on a level surface in the refrigerator or freezer.

Once your cake has cooled, you can begin the process of cutting it into squares. If you greased your square pan with vegetable shortening and sprinkled it with flour or powdered cocoa before baking, this should help the cake release from the pan more easily. Be very careful when dealing with the corners, as they can be delicate.

To remove the cake from the pan, slide the blade of a butter knife carefully between the side of the cake and the inside of the pan. Ease the pan off the cake slowly and carefully. You may need to run a knife along the edges to loosen it completely.

Then, place two to three layers of paper towels on top of the cake. Place a cooling rack on top of the paper towels and hold it with your fingers. Slide your thumbs under the cake pan and flip the pan and rack over, setting the rack on the counter. Gently remove the pan, and the cake should be ready to cut into squares.

Trim the edges for a clean look

To trim the edges of your brownies for a clean look, you should first let the brownies cool completely. Then, use a plastic knife to cut about 1⁄6–1⁄4 inch (0.42–0.64 cm) off the edges on all four sides. This will give each brownie a smoothly sliced outer edge.

If you want to ensure your brownies are all the same size, you can use a ruler to measure and make notches on the brownie at 2-inch (5.1 cm) intervals. You can adjust the size of your brownies as you see fit. For smaller brownies, you can opt for 1-inch (2.5 cm) squares, and for larger brownies, you can go with 3–4-inch (7.6–10.2 cm) squares.

After making your notches, dip your plastic knife in hot water and cut your brownies vertically and horizontally at each of the marks you made. The hot water will help you smoothly slice between the brownies.

Cut the bars into 16 pieces for 2x2 inch squares

To cut bars into 16 pieces for 2x2 inch squares, you'll need to follow a few steps. First, it's important to note that your bars should be completely cooled before you start cutting. You can even chill them in the refrigerator to help them firm up and cut more cleanly.

Next, you'll want to remove the bars from the pan and place them on a cutting board. If you've lined your pan with parchment paper or foil, this should be easy—just lift the bars out using the parchment or foil as a sling.

Now, it's time to make your cuts. Start by cutting down the middle of the bars, and then repeat, making a perpendicular cut down the middle. This will give you four equal squares. Then, you'll subdivide each of these squares into four smaller squares. To ensure straight cuts, use a ruler as a guide, and consider using a bench scraper or a large, sharp knife.

If you want clean-looking sides on your bars, you may want to trim the edges. And if you're having trouble with the bars sticking to your knife, try wiping the blade after each cut, or use a plastic knife, as brownies tend to stick less to plastic than metal.

Frequently asked questions