Avoid leaving your brownies on the stovetop. The heat from your oven will delay the cooling time.
You will have 4 vertical rows.
Cut your brownies into small sections if you prefer bite-sized pieces. Space out your cuts for hearty, hand-sized brownies.
Keep a few in your silverware drawer to use in the future!
You can change the size based on personal preference. For smaller brownies, try making squares about 1 in (2. 5 cm). For larger brownies, go with 3–4 in (7. 6–10. 2 cm) squares. If you have a larger piece left over at the end, you can trim off the excess so the end row is about 2 in (5. 1 cm) as well.
Your knife should not have any brownie crumbs on it when you remove it. The hot water helps smoothly slice between the brownies.
If you having difficulty making clean cuts, try wiping your blade on a paper towel after each cut.
You should have even 2 in × 2 in (5. 1 cm × 5. 1 cm) square brownies.
Cavity brownie pans come in either metal or silicone materials. Both work well to cook brownies without cutting, though it can be easier to remove brownies from silicone pans since the material is flexible.
Your brownies may be on the larger size, but muffin pans make great substitutions for brownie bar pans.
Miniature brownie molds produce 24 tiny brownies. If you are having trouble removing the brownies from the mold, try holding the silicone at an angle as you push them from underneath.
2-piece brownie sets include a collapsing baking pan and a brownie divider. The divider will separate the brownies into 18 even sections. It is helpful to apply cooking spray to the pan and the divider before you bake.
