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All About Cookies, Bars and Brownies
Secrets for Bar Cookies and Brownies
Use the proper size of pan. Bars or brownies baked in a pan that is too large can be dry and over-baked; if it's too small, they might be under-baked.
Bake bars in a foil-lined pan for easy removal and freezing. Line the pan with foil so that it extends up the sides and over the edges of the pan. When the recipe calls for a greased pan, grease the foil. After baking and cooling, lift the bars from the pan using the extended foil edges; remove foil. With a long knife, cut into bars; or wrap with additional foil and freeze.
Cool bars in the pan before cutting. Cutting when cool prevents the bars or brownies from crumbling. However, some recipes may call for cutting bars while warm.
Cut bars into decorative shapes. Cut bars on the diagonal to form diamonds (see diagram) or cut with a cookie cutter, such as a heart or star shape. Bar scraps can be cut into small cubes and layered with pudding or ice cream in dessert dishes.
Cutting Bars into Diamonds
Remove the corner bar first. Removal of the remaining bars or brownies will be easier.
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