Line a 9 by 9 square baking pan with parchment paper, making sure
paper hangs over the edges.
Not exact matches
Line an 8 or 9 - inch square pan with plastic wrap or parchment
paper letting the
edges hang over the side.
Line pan with parchment
paper so it
hangs over edges to create handles and spray again with cooking spray.
Lightly spray a 9» square pan and then line with a piece of parchment
paper, with enough so that it
hangs over the pan
edges by a couple of inches.
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 deep slice tray with baking
paper so that the sides
over hang the
edge of the tray slightly (this will make it easy for you to be able to simply pull the slice out at the end).
If desired, line the pan with a long sheet of parchment
paper cut to fit the pan, leaving some
hanging over the
edges of the pan.
Directions Prepare an 8 - inch square baking pan by lining with parchment
paper (line the bottom and let it
over hang the
edges, so you can lift the fudge out later) and buttering.
Line a 9 × 13 ″ pan with parcment
paper, allowing some to
hang over the
edge for easy removal.
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.
Tidbits: For easy removal of the cake, line the pan with a «sling» of parchment
paper that
hangs over the
edge of the pan.
Prepare a 9 × 5 loaf pan by lining with wax
paper like a sling with the sides
hanging over the
edge for easy removal.
As you
hang your
paper, trapped air bubbles are a common problem that can occur so Charlotte recommends using a good quality
paper hanging brush to smooth the
paper out evenly
over the surface, working from the center to the
edges, which will expel any trapped air bubbles.