Suggestions on how to cut brownies so the edges are nice and neat? Thanks.

I line the pan with parchment so I can remove the entire thing to a cutting board, then

using my longest knife, put the pointed end into one side, then roll the knife straight down through the brownies. This method avoids dragging the knife through them, and gives a neater edge.

Also, make sure they are completely cool before cutting.

Someone else mentioned using a pizza cutter - I'm going to try that next time.

 
Chill them first. I like to put the entire block on a flat surface and use a ruler

to get them all the same size.

Your knife is important too. Too thick and it will smoosh things. I've used a thin pastry scraper and a sharp cleaver...both work well. But NUTS are the bane of my existence...they drive you crazy.

I always mean to dig out the electric carving knife and see if that works....used with light pressure, it might be the ticket.

One last note...if your top crust is separated from the base, you are basically "threaded into a base". I've never been able to get a clean cut there.

Ina Garten's Outrageous Brownies work well for me, but the smaller you make them the messier it gets.

 
Marilyn, an electric knife doesn't cut cleanly, because it has

reciprocating, serrated edges that act like saws.

For the cleanest cuts, remove from pan, let cool, then use a tautly held piece of floss pulled down through the brownies.

 
Marilyn, that's the recipe I'm making!! I saw her make these yesterday and they looked so pretty

after they were cut. I want to give them as gifts,so I would like to have them look nice. That recipe makes a lot, doesn't it??? I'm going to go shopping for a half sheet cake pan today.

 
She cuts them BIG! Which eliminates a lot of smooshing.

One recipe says you end up with 20. I have YET to find an easy math division that gets 20 brownies out of 12x18 pan (which by the way will also say 12x17 and 13x18). Maybe you need a slide ruler combined with an abacus?

12 x 18 cuts into 24 very nice 3" square brownies that can be individually wrapped--also a good size to freeze them for ice cream bases.

(Putting a paper bag over my head, this is where I admit--in public--to cutting off the edges to make them all look alike.)

I always toast my walnuts too, but that's because they stay in the freezer.

And don't forget the smacking step about 20 minutes into the baking. It does make a difference.

 
But Barb, then you won't be able to eat the pieces that you have to cut off to make a neat edge!

 
I found an 18x13 pan at the store. I also cut the edges, so take that bag off your head and stand

proud!! (I toast my walnuts and they, too, are in the freezer.)

 
here you go, Erin

The last time I made them I used 70% bittersweet Callebaut for the 6 oz of unsweetened so I wouldn't have to run out to the store...not a problem. I didn't even reduce the sugar.

I also found it makes so much batter that they tend to climb up the pan edges. Once the batter overflowed a bit...not sure why. The last time I made it, it didn't. Go figure.

http://www.recipezaar.com/59895

 
I like to make a pan of these, cut the whole thing in two pieces, slip a cardboard

under each slab for support, then wrap each slab in several layers of plastic wrap. Fits well for mailing in the flat-rate boxes.

Makes a great present when you can't attend a function, but still want to "be there" as part of the fun. Since individual pieces aren't cut yet, the slabs stay fresher longer, in my opinion.

 
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