Tips to Make Great Bar Cookies and Brownies

Pan Size

It may be seem easy to overlook this one, especially if you don't happen to have the size called for in the recipe, but it is very important to use the exact recommended pan size. The thickness in the batter plays a very important role in baking time. A smaller pan will result in cookies that are too thick and uncooked in the middle.

Cooling

If you try to cut the bars too soon after pulling them out of the oven, they could crumble or not cut cleanly. Make sure everything is completely cool unless the recipe specifically states another course of action.

Cutting

We hear many theories on the best way to cut brownies and cookie bars. Their effectiveness depends on the type of cookies you are making, thickness of batter, type of pan, and many other factors. If you are having challenges with clean cutting, try a few of these ideas we have seen work great.

• Put aluminum foil in the pan with a little bit hanging over the edges. When they come out of the oven, you can lift them out without needing to cut the sides at all.
• Use a plastic knife around the edges while the bars or brownies are still warm, then move to the center cuts.
• Try using a pizza cutter. Dipping the cutter in steaming hot water can help with a smoother edge.
• Use a well greased muffin pan to separate them from the beginning so you don't have to worry about cutting. You may have a few trials before finding the right thickness to pour the batter.