Emilie Meyer
Getting brownies out of a pan without breaking them can be a tricky task. The first brownie is often the hardest to remove without it crumbling or bending. To avoid this, you can line the pan with parchment paper, aluminium foil, or butter before pouring in the batter. Once the brownies are baked, you can lift the parchment paper or foil out of the pan and place the brownies on a flat surface to cut them into squares.
How to pull brownies out of a pan
| Characteristics | Values |
|---|---|
| Lining the pan | Parchment paper, aluminium foil, or butter |
| Lining technique | Cut two strips of parchment to fit the width and length of the pan, with a little overhang on each side |
| Lining tools | Metal binder clips |
| Baking technique | Pour batter into the lined pan and bake as directed |
| Cooling | Allow brownies to cool for about 15 minutes |
| Cutting | Use a straight-edge blade, plastic knife, or chef's knife; cut with long, confident strokes |
| Cutting tools | Wet the knife with hot water between each slice, or use a ruler to guide the cuts |
| Removing brownies | Place a cutting board over the pan and flip it over, then gently pull the pan away |
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What You'll Learn
Lining the pan with parchment paper
Lining your pan with parchment paper is a great way to ensure your brownies come out of the pan in one piece. This method also makes it easier to pour the batter into the pan. The parchment paper lining acts as a sling, allowing you to lift the brownies out of the pan and onto a platter or cutting board.
To line your pan with parchment paper, start by buttering the bottom and sides of your baking pan. Next, cut two strips of parchment paper that are slightly larger than your pan, so they fit inside with a little overhang on each side. You can place the parchment on a cutting board and use a sharp knife to cut along the edges of the pan as a guide.
Parchment paper doesn't always stay in place, so use kitchen or binder clips to hold the paper in place until you pour the batter in. The batter will weigh down the parchment and keep it in place. Once you've poured in the batter, remove the clips before placing the pan in the oven.
After baking, let the brownies cool for about 15 minutes. Then, simply lift the edges of the parchment paper to pull the brownies out of the pan. You can now peel off the parchment and cut your brownies into portions.
If you're using a round pan, you can cut two long, thin strips of parchment paper and place them in the pan so the edges overhang. Then, cut a circle to fit the bottom of the pan, creating four tabs you can use to lift the brownies out.
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Using a plastic knife to cut brownies
Lining the pan with parchment paper or aluminium foil is a great way to get brownies out of the pan without breaking them. However, cutting brownies into clean squares without getting brownie chunks all over the counter can be challenging. Metal knives often lead to a mess of crumbs and fudge sticking to the blade, making each subsequent cut sloppier.
A plastic knife can be used to cut brownies cleanly. Plastic knives are naturally non-stick and won't tear the brownies as you slice them. After each slice, wipe the blade with a damp cloth and it is ready to be used again. If you don't have a plastic knife, you can temporarily make a metal knife non-stick by dipping it in cold or hot water or spraying it with cooking spray or oil. However, this method will need to be repeated after each slice.
It is important to note that freshly baked brownies are too gooey to cut cleanly, even with a plastic knife. It is best to let the brownies cool on the counter or chill in the fridge before cutting them. At room temperature, brownies typically take at least 30 minutes to cool, but sometimes it can take up to two hours. If chilled, allow the brownies to reach near room temperature before cutting to avoid hardness.
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Placing the pan under cold water
Placing the pan with brownies under cold water is a popular hack that has been doing rounds on social media. The theory behind the ice bath method is that if you rapidly cool the brownies as soon as you remove them from the oven, you will halt carry-over cooking, maintaining their fresh-out-of-the-oven texture.
To do this, line the pan with heavy aluminum foil, shiny side down. Then spray the foil with Pam or another cooking spray. When the brownies are done, sit the pan in cold water for a few minutes. Then lift the foil out with the whole slab of brownies. Place them on a flat surface and cut with a wet knife, cleaning and wetting the knife between cuts for perfect squares.
However, it is important to note that this hack may not always work and can even break your dishes. If you use a glass or Pyrex pan, thermal shock can cause the hot, brittle glass to shatter. Metal pans are more flexible, but this hack may cause them to warp, leading to uneven cooking in the future. It is recommended to cool the pan before placing it in ice water or the freezer to avoid these issues.
There are other ways to achieve the same effect without using an ice bath. For example, you can use the bake-and-pause technique, where you remove the brownie pan halfway through baking to cool it and then return it to the oven to finish cooking.
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Using a metal spatula
First, ensure your brownies are completely cooled before attempting to remove them from the pan. Impatience can lead to crumbly brownies! Place the pan on a rack and let the brownies cool for about 10 to 15 minutes. You can speed up the cooling process by refrigerating or freezing the brownies, but for the best results, it's recommended to let them cool at room temperature.
Once your brownies are cooled, run a metal spatula around the edges of the pan to loosen them gently. Be careful not to apply too much pressure, as you don't want to scratch the pan's surface. If your brownies tend to stick, consider greasing the pan with butter, shortening, or baking spray before baking, or use a non-stick pan.
Now, place a lightweight cutting board or platter over the top of the pan. Make sure it's larger than the pan itself to provide a stable surface. Hold the pan and cutting board together and carefully flip them over so that the pan is upside down and resting on the cutting board.
Gently pull the pan away from the brownies, releasing them onto the cutting board. If you've used parchment paper or foil, you can carefully peel it off now. If the brownies are still sticking to the pan, try using a stove burner on low heat to melt the butter or shortening, helping to release the brownies.
Finally, place another cutting board on top of the brownies and flip them again so that they are right-side-up. Your brownies are now ready to be cut into perfect squares or served directly from the pan! Enjoy your delicious treat without the hassle of crumbly or broken brownies.
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Choosing the right pan
First, consider the shape of the pan. If you want your brownies to be perfectly square, choose a square pan. This ensures that your brownies will have clean, straight edges. Avoid using baking pans with rounded corners as they can affect the overall shape of your brownies.
Second, opt for a pan with sharp 90-degree angle corners. This will help you achieve those perfect square or rectangular brownies. The corners of the pan play a crucial role in determining the final look of your brownies, so sharp corners are ideal.
Third, consider the size of the pan. If you want evenly sized brownies, choose a pan that allows you to make consistent cuts. For example, an 8-by-8-inch pan can typically yield nine generous-sized brownies with straight cuts.
Fourth, select a pan that you can easily line with parchment paper or aluminium foil. This lining will make removing the brownies much easier. Look for pans with relatively straight sides that can accommodate strips of parchment paper or foil. This way, you can create a sling to lift the brownies out easily.
Finally, consider using a lightweight pan. This will make it easier to flip the pan and release the brownies onto a cutting board or platter. A heavier pan may be more challenging to handle when trying to remove the brownies neatly.
Remember, choosing the right pan is just the first step in achieving perfectly cut brownies. The lining, cooling, and cutting techniques you use are also crucial for success.
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Frequently asked questions
Line the pan with parchment paper or aluminium foil before pouring in the batter. This will allow you to lift the brownies out of the pan with ease.
Allow the brownies to cool completely before removing them from the pan. Then, use a straight-edge blade, such as a chef's knife, to cut through the brownies with long, confident strokes. If you want perfect squares, lightly score the brownies along the edges with the tip of a knife beforehand.
A plastic knife or a metal knife with a long blade can be used to cut brownies. If you use a metal knife, lightly spray the blade with vegetable cooking spray on both sides before making your first cut. If you use a plastic knife, wipe the blade clean with a damp cloth or paper towel after each cut.
If you want your brownies to be perfectly square, it is best to use a square pan. Avoid using pans with rounded corners and opt for pans with 90-degree angle corners instead.
