Place a piece of heavy - duty aluminum foil on the floor of your oven, just in case your cookie cake
bakes over the edge of your pan (it shouldn't happen, but we're not going to take a chance).
Not exact matches
The
edges will be pulling away from the
pan, there will be a cm thick band
of brownie around the
edge that is slightly more raised than the whole brownie (if that makes sense... just look at it in the
pan and you'll see)... just don't
over bake.
Line an 9x13 inch
baking dish with parchment paper or foil, letting the
edges over hang from the
pan so later you can easily lift the brownies out
of the
pan.
Line a 13 x 9 - inch metal
baking pan with foil, allowing foil to extend
over the
edges of the
pan; coat foil with cooking spray.
Line an 8 - inch square metal
baking pan with foil, allowing foil to extend
over edge of pan; coat foil with cooking spray.
Trim away any hanging crust (don't wrap the crust
over the
edge of the
pan since this will make it harder to cut after it's
baked).
We would fight
over the crispy burnt onions on the
edges of the glass
baking dish; my mom never had to work hard to scrub the
pan.
Anybody who has ever
baked a
pan of brownies from scratch knows that they can be tricky... under cook them and they are too gooey,
over cook them and they are dry and crumbly and the
edges are hard as bricks... it takes practice to get them just right.
Line an 8x8 or 9x9 inch
baking dish with parchment paper or foil, letting the
edges over hang from the
pan so you can easily lift the brownies out
of the
pan later.
Make the brownie sheet: Preheat oven to 350 degrees and line a 9x13
baking pan with foil, letting two inches
of foil hang
over the
pan's
edges.