DrupalWomenQ-#9457

when i make brownies,i always spray the pan with spam.follow directions let them cool.when i cut them to entertain.they sure don’t look like brownies.what is causing this ? never perfect squares?

22 Answers

  1. Nancy Norris wrote on :

    Just a quick thought here,I just looked at my answer and realized I was still half asleep while typing,AS YOU CAN SEE!!! Sorry.

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  2. Nancy Norris wrote on :

    Really? You maybe are using PAM and not Spam? Say that you are using Pam which is maybe what you thought you were ,some of the time,thats too much grease in the pan.Have you tried buttering the pan with the leftover butter/margerine wrapper?I wound not use the non butter route myself,but try that,see if thet don’t some out better.Oh,and be sure to preheat oven and only add the pan when it’s up to temperature.hope they turn out better:.)

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  3. ShiningLife wrote on :

    PS my little smile symbol after the Spam reference was deleted! I was kidding!

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  4. ShiningLife wrote on :

    Did you get the answer you needed? Many good ideas here, including NOT to use Spam . I concur with the parchment paper recommendation, and letting them cool completely. Definitely could have to do with the type of recipe you’re using. May also want to cool the pan on a rack if you haven’t been doing so. All best and Shine on, B

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  5. Alene Wendrow wrote on :

    You have to cut brownies just like you would cut cheesecake. Make one cut with an absolutely clean knife. Then clean it again, and make the second one, and so on. A clean knife helps keep the squares neater.

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  6. Debzella wrote on :

    I usually use a plastic spatula to cut the brownies. The edge is more blunt than a knife, but it works. Also, the spatula helps to lift the brownies out of the pan in one piece. There’s lots of good ideas here. Good luck!

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  7. donnarp1 wrote on :

    I would try Elise advice. When I make brownies I use the butter wrapper and grease my metal pan. Double check your oven temperature as it is different if you bake in metal compared to glass. If you want perfect squares use a clean ruler

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  8. Cindy B. Henderson wrote on :

    I never cut my brownies in the pan. I always use parchment paper in the bottom of my brownie pan leaving the paper long enough on the ends to lift them out when they are cool enough. I cut the on my cutting board. That way my nonstick pan doesn’t get scratched and I can cut neat squares. The crust of the brownie breaks if I don’t use a serrated knife. I gently saw through the top and then just push down to make a clean cut through the brownie. I wipe my knife with a damp paper towel between each cut. Hope this helps!

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  9. Corinne Garrett wrote on :

    What are you cutting the brownies with? As crazy as this sounds, make double sure they are cool before cutting them – and then use a plastic knife. Yeah – the kind that is disposable which you would take to a picnic and throw away. I am not sure why this works, but the brownies don’t stick to it and they cut evenly.

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  10. Mary Holland wrote on :

    I line the pan with the no stick aluminum foil. Once I take the block of brownies out of the pan, I refrigerate them until totally cool. Then cut into squares when cold. Fudgy brownies won’t be as pretty as cake type brownies and nuts can get in the way of a perfect cut as well. Be sure to use a sharp knife.

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  11. Chef Karen wrote on :

    If cutting is the only reason you say they don’t look like brownies, try a plastic knife with a smooth “blade.” It works great! Don’t use a serrated edge, as that will tear your precious chocolate squares.

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  12. Kevi Sutter wrote on :

    Let go of perfection. You don’t want your guests to think you bought them from a mass producer. Just think of them as rustic and homemade. Hopefully they taste good 🙂

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  13. Jo Ann Graham wrote on :

    I am not sure if the problem is sticking to the pan or if the problem is with the brownies themselves. If you like oowey, gooey fudgey brownies they are not going to have the nice neat appearance of the advertisements. To get the clean cut appearance you will need to make more cakelike brownies. Make sure that you cool them well before cutting (I know it is hard to wait!!) also. The use of buttered parchment paper suggested by Elise (below) is also an excellent idea.

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  14. Cheryl Wilson wrote on :

    I use Cut-Rite waxed paper to line the pan and lift the brownies out. They should cut beautifully IF they are not over-baked. Instructions always give two baking times, one for a fudgier brownie and one for a cake-like brownie. Use the lesser time, allow to completely cool in pan after baking. Turn out, lift off waxed paper, cut with very sharp knife, particularly if using nuts in the brownies.

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  15. Dindy904 wrote on :

    I use parchment paper with lift out over hang on two sides…I don’t spray or do anything to parchment paper..lift out when done ..let them cool…but do not let them get cold…just cut when very SLIGHTLY WARM…cut in large size ..at least two inches…smaller will crumble. Do not “saw”…use a sharp knife, wiped first with a damp cloth ( before each cut), and gently cut straight down. It helps to divide pan into 4 sections…cutting one section at a time…works for me…hope it works for you!

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    • Dindy904 wrote on :

      No one …whoever no one is….ever votes on any advice I have ever given….and some of the stars given in my opinion are given for terrible advice…such as wax paper being used in the oven…foil which would cause over baking/ drying out product…and the advice parchment paper is not strong..phew.take me off list of guru in cooking/baking….thanks..DMH

      Reply
    • DebberO wrote on :

      I just voted for you. 🙂

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    • Dindy904 wrote on :

      Thank you…you must be a kind person…I appreciate what you did ! DMH. 🙂

      Reply
  16. Karen Barsch wrote on :

    Try lining the pan with foil. You can lift the brownies out when they’re cool. The ones on the edges will have a bit of a ridge, but the inner ones will be perfect. Foil is strudier than parchment.

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  17. Carolyn Wispe Burns wrote on :

    I use parchment paper to line the pan. You may not be giving them enough time to cool. Wait at least an hour and use a non-serrated knife. Wipe off excess brownie with a damp paper towel to get a clean cut. I also will remove the entire brownie and cut it on a large cutting board with a french knife. You can also slice them into 2 inch by 4 inch rectangles and then slice them into triangles.Put them into baking cup to make them more festive.

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  18. redAllison wrote on :

    Hmm, hope you’re spraying the pan with Pam and not Spam, lol! I use a pizza cutter that I spray with Pam to cut the brownies, and that helps with them not tearing as I cut, and I respray when needed. Or spray a long knife with Pam and cut straight down and then respray etc. Hope this helps!

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  19. Elise Johnston wrote on :

    Try lining the pan with parchment paper wide enough to make an overhand so you can lift the brownies out. Be sure to grease the parchment paper. Are you trying to make the “squares” too small? Or, trying underbaking by just a few minutes (the brownies will continue to cook in the pan).

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