Line a 9 - inch square pan with aluminum foil, leaving 3 - inches of
foil hanging over the edge on each side.
square cake pan with foil, with some of
the foil hanging over the edges of the pan.
Lay sheets of foil in dish perpendicular to each other, with extra
foil hanging over edges of dish.
Line a 10 × 15 jelly roll pan with foil (let
the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray.
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.
Not exact matches
Line a 9 by 9 - inch pan with
foil, leaving a 2 - inch
over hang on all sides.
Cut two 16 - inch pieces of
foil and line an 8 - inch square pan, allowing excess to
hang over the sides.
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.
Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum
foil — edges
hanging over.
If you have enough dough
hanging over the edge, you can flute it and then cover edges with aluminum
foil.
Line with enough parchment paper or
foil so it is
hanging at least 1 - inch
over the sides of the dish and grease the parchment or
foil.
(The
foil should
hang about two inches (5 cm)
over the sides of the pan to make it easy to lift the brownies from the pan.)
Wrap the bottom of a 9 - inch springform pan with a piece of aluminum
foil and clasp the outer ring
over the
foil so the edges
hang outside the ring.
Cut a long strip of parchment paper or
foil and lay it on the bottom of the pan with the ends
hanging over both sides of the pan.
Preheat oven to 350 degrees F. Line an 8 «x8» pan with a long, thick strip of
foil, letting the ends
hang over the edges.
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.