I'm trying a new brownie recipe for the holidays this year. My experiences with baking brownies is never good. After I've taken them out of the oven and let them cool, I can never get them out of the pan without them falling apart on me! Can I bake brownies in the pan if it's lined with aluminum foil? I think that may make them easier to get out. Also, the new recipe I'm trying is actually a cheater recipe that starts with devils food cake mix. These are going to be gifts for friends and coworkers, and I just want perfectly squared, clean brownies! Any tips or ideas?
Aluminum is an amazingly good conductor of heat. Which means that the bottom of the brownies will be burnt before the middles are done. I agree with others: try a parchment-paper-lined pan, or grease the pan well (use margarine spread with clean fingers or a spray), and then dust the pan with cocoa. Usually you would use flour, but that will leave a white residue on the brownies--the cocoa will blend in and actually add a bit more chocolate flavor. Or, dust with some of the cake mix before you mix up the batter. Also, be sure to let the brownies cool in the pan before you try to cut them.
Do not use aluminum foil......there is a good chance it will still stick and leave little bits of foil on your brownies. I use parchment paper (and no wax paper will not work). I usually spray the pan with PAM cooking spray so the parchment paper will stay in place. Let the brownies cool completely and the entire thing should pop right out and you can slice it up.
You can do that with the foil and when the brownies are removed from the pan you will have saved yourself a clean up. Just throw out the foil. You can also spray the pan with PAM and then you will have to clean the pan afterwards.
New Classic Brownies (from Cookies and Brownies) 8 tbsp unsalted butter (1/2 cup) 4 oz unsweetened chocolate 1 1/4 cups sugar 1 tsp vanilla extract 1/4 tsp salt 2 eggs 1/2 cup all purpose flour 2/3 cup walnuts or pecans (optional) Preheat the oven to 400F and line and 8-inch square metal baking pan with foil. Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using. Scrape batter into prepared pan and bake at 400F for 20 minutes. Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep. When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies. Store in an airtight container for up to 3 days. Makes 16.
