hey guys, how can I cut my brownies so that it will presentable?  Any suggestions??

I use a bench scraper - just push straight down, don’t saw.  Nice clean cuts.

MrsM

Another trick is to line the pan with foil or parchment paper, in both directions, so you can simply lift the baked brownies out in one piece before you cut them.

Lift them out of the pan, put them on a cutting board, and use a long knife to cut them.

(I can’t decide if they cut more neatly when warm or totally cold. Anyone else have more definitive experience? My results seem inconclusive, but then again, I seldom use the same recipe twice in a row.)

Another idea entirely that makes for easy, neat service, is to put dabs of brownie batter into mini-cupcake/tartlet tins. Don’t overfill them with batter, and don’t over bake. I find it easier to load the cups if I put the batter into a plastic bag and snip off one corner and use it like a pastry bag. HTH!

Anna, this is exactly what I do as well. I forgot to put that in my response.  Line with parchment and then lift the entire brownie out of the pan before cutting it.  I don’t like to cut them hot, as I feel it makes the cut edges get hard much faster than when they are cut cooled.

MrsM

Oh, Look!!!  I am a Junior Member now!  Hee.  It appears that 31 posts is the magic number for that status. 

MrsM

Line pan with parchment.

Cool the brownies.  (Fudgy brownies especially need to be cool to cold to cut cleanly).

Leave brownies in pan. Use a bench scraper to push straight down into the brownies. Dip scraper in warm water and wipe clean before each cut.  (If using a serrated knife, then remove brownies from pan first).

Never fails me!

Rose recommends baking them in individual molds:

http://www.realbakingwithrose.com/recipes/brownies/

I also use a bench scraper if I don’t lift them out of the pan, or a serrated knife if I do.  As Julius said, make sure they are completely cool before cutting.  I always get beautiful pieces

Agreed - the bench scraper, whiped clean after each plunge, works very well.  A nice sharp knife will work too, but be sure to clean the blade because those little cling-ons just tear up the appearance of your brownies.

When making brownies, I use a non-stick square pan and coat it lightly with canola cooking spray. I let the brownies cool for at least 30 minutes to harden enough for cutting.  I invert the baking pan in a large cutting board and cut the brownies upside down with a large chef knife. Wipe the knife in between cuts with a paper towel. This makes perfect cuts and does not crumble the top of the brownies.  To serve, place a platter over the inverted brownies and invert again.  Now serve perfect cut brownies.  I never use parchment or foil.  Sometimes I will make brownies in my muffin pan, but they usually collapse in the middle while cooling.  Lorraine

cold! i refrigerate before cutting. works great!

jen

but what if my brownies are quite greasy… should i decrease the butter?

could you describe more about what you mean by greasy?

it could be that they are undercooked or you’re not giving them enough time to set up before serving.

but more info would be helpful.

jen

haojv - 27 November 2007 09:43 AM

hey guys, how can I cut my brownies so that it will presentable?  Any suggestions??

Use a plastic knife.  I didn’t believe it until I saw it in action. It’s amazing how much better it works than a regular knife.