If your anything like me, waiting for the brownies to cool before you cut them is just simply impossible . . . which often results in crumbled uneven brownie pieces, not to mention trying to get them out of the pan. Well here are a few tricks I've picked up along the way that work very well!
- First - to add a little of your own "flare" to the brownies you can add a chip flavor of your choice: chocolate, white chocolate, butterscotch, dark chocolate, peanut-butter, swirl, even toffee pieces, etc. You know, something to spice it up a little more than "just" nuts! And don't forget to top it with some powdered sugar to give it that "finished" look!
- Second - if you line the pan with foil before pouring the batter, not only do you have a clean pan (one less dish to wash), but the brownies will cool faster, and be easier to cut. They cool faster because you're able to remove them from the pan just a few minutes after cooking, and place them in the foil on a cooling rack. Easier to cut . . .
- *another added bonus to the foil is that after cutting you can wrap them back up and they are ready to go!
- Third - cutting brownies has never been one of my skills, but I discovered this little trick of cutting them with a pizza cutter; smooth lines, and no "sawing" of the brownie; just one continues roll! This trick works best with the foil trick because if the brownies are in the pan the pizza cutter won't go all the way to the edge, but out of the pan, it runs clean through!
Hope you've found these little brownie tips helpful, have any to contribute??
