How to Get Brownies Out of a Pan (Without Crumbling or Breaking)

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Brownies are the most adaptable of all cakes and sweets. Brownies are a delectable delicacy that no one can resist, whether eaten alone or topped with vanilla ice cream and chocolate sauce.

A fast web search will provide a plethora of brownie recipes, ranging from the basic brownie to cream cheese brownies to blondies prepared with brown sugar instead of chocolate.

Most recipes are quick and simple to prepare, and if you follow the fundamental guideline of never over-mixing, they will come out perfectly every time. Unless you have trouble getting them out of the pan.

So your dessert delight rapidly devolves into a jumble of brownie crumbs and pieces rather than attractive, tidy squares.

This has occurred to me so many times that I now have many distinct strategies for removing brownies from the pan.

Try them all and discover which one suits you best.

Baking with the Right Sized Pan

When it comes to baking brownies and effectively removing them from the pan, having the appropriate baking pan makes all the difference.

Brownie recipes often call for an 8 or 9-inch pan. If you use a larger pan, the mixture spreads out and bakes too rapidly, resulting in overbaked brownies that will adhere to the pan.

If you use a pan that is too small, the batter will take longer to bake in the center, resulting in an underbaked brownie cake that will adhere to the bottom of the pan.

Baking With the Right Type of Pan

The sort of pan you bake with is just as important as the size of the pan. Most bakers will have a large selection of baking pans to choose from.

Metal Pans

My metal aluminum 88 pan works best for keeping my brownies from sticking. The heat is spread uniformly across the bottom of the pan, ensuring that the center bakes at the same rate as the outside borders and decreasing the possibility of the brownie sticking.

Non-Stick Pans

Nonstick pans are another fantastic alternative for baking brownies, however I do oil the bottom and edges of my nonstick 99 pan to ensure the brownies don’t stick.

Nonstick pans produce brownies that are soft in the inside and crunchy and chewy on the exterior.

Glass Pans

Glass pans are less suitable for baking brownies unless well oiled and floured. Brownies cooked in a glass pan are also often drier and cakier, which is ideal if you like a more cake-like brownie than one that is moist and chewy.

If using a glass pan, allow the brownies to cool and set in the pan for at least an hour before cutting into pieces.

Disposable Foil Pans

If you’re going to a potluck or party and want to bring a disposable pan, consider utilizing a foil pan.

To prevent the brownies from sticking, oil the pan completely and in all corners. Flour well, making certain that the flour coating reaches all corners.

Let to cool before covering gently with plastic wrap and transportation. Cut the brownies into pieces before serving, gently removing the first piece with a flat spatula.

The leftover pieces may then be easily sliced and transferred to a serving tray, or everyone can just eat bits straight from the pan.

How to Remove Brownies from a Pan

Grease and Flour the Pan

To pull brownies out of the pan, gently grease the pan with butter, shortening, or baking spray. I use a pastry brush or a paper towel to oil the whole pan, being careful to go into all four corners.

After the pan has been buttered, add 1 tablespoon of flour and shake to coat completely. Shake the pan to remove any excess flour.

Bake the brownies according to the package instructions, then cool fully before flipping the whole brownie cake onto a dish.

Dust Pan with Sweetened Cocoa Powder

If you want to boost the chocolate taste of your brownies, use cocoa powder instead of flour to dust the pan.

After greasing the pan, sprinkle it with 1 tablespoon cocoa powder and 1 teaspoon white sugar. Shake the pan to coat it, then remove any excess cocoa mix powder.

Let the pan to cool fully before flipping it over and placing the brownie cake onto a platter. The sweetened cocoa powder will have baked well into the brownie’s bottom and sides.

Use Parchment Paper

To make it easier to take the brownies from the pan, I line it with parchment paper. Trim the paper to fit the sides of the pan, with enough hanging over the edges to allow the brownie cake to be easily lifted out of the pan.

Next, before coating the pan with parchment paper, butter the bottom and sides of the pan. Shake away any excess flour before adding another tablespoon.

Line the pan with parchment paper, pushing it into the corners. Before baking, distribute the batter evenly in the pan.

After baking, I let the brownies sit for approximately 10 minutes in the pan before removing them using parchment paper and placed them on a wire rack to cool entirely.

When the brownies are cold, the parchment paper should simply peel away from them.

Try the Foil Method

To get the brownies out in one piece, cover the pan with aluminum foil or use a liner.

Cut a sheet of foil large enough to line the pan and extend approximately 2 inches over the edges. Butter or spray the pan and press the mixture into it. Bake the batter in the pan according to the directions.

Remove the brownies from the oven and set aside for 10 minutes to cool.

Holding onto the foil, carefully remove the whole brownie cake from the pan and place it on a wire rack to cool.

I waited another 20 minutes before taking up the foil and transferring the whole brownie cake to a platter to cut into pieces.

When I’m baking a batch of brownies with nuts or chocolate chips, which may make the dough heavier, I find that utilizing foil is a smart option to employ. The foil is a tad stronger than the parchment paper.

Heat the Pan

Don’t worry if you’ve buttered and cooked in the correct brownie pan and the first brownie is still sticking. There is yet hope for getting that first brownie square onto a platter.

Place the brownie pan on top of a low-heat stove burner. Let to heat for one minute. The heat will melt the butter or shortening used to oil the pan, assisting in the release of the cake from the pan.

This is my fail-safe approach for when I forget to oil my brownie pan.

Tips for Sticky Brownies

There will be days when none of my strategies for removing brownies off the pan work. In any case, my family likes them:

Brownie Cake Pops

Cake pops are still as popular in my family as they were when they first appeared on the culinary scene.

Break up the brownie pan and shape into little balls. If necessary, add a little amount of homemade or commercial chocolate frosting to help the brownie cake form into balls.

Place a lollipop stick in the middle of each and place in the freezer for a few minutes. Next, dip in melted milk chocolate or white chocolate.

I add some sprinkles for our family’s younger members to enjoy.

Brownie Truffles

The brownie truffle is a bit more refined than the cake pop. Crumble the brownies and shape into bite-sized balls again, using a touch of chocolate frosting to tie the cake together if necessary. Roll the balls in powdered sugar and serve on a dessert platter.

To improve the strength of the chocolate taste, add a pinch of cocoa powder to the powdered sugar.

Brownie Strawberry Dessert

Layer the broken brownie pieces into separate serving dishes. For a fast and simple weekday dessert, top with a layer of fresh strawberries and a dollop of whipped cream.

Utilizing my methods below, you will be able to remove brownies from the pan fast and simply. Use one of my dessert ideas for creatively employing stuck-on brownies.


How long should brownies cool before removing from pan?

Allowing brownies to cool for at least thirty minutes is required for them to be ready for cutting. Yet, the normal chilling period for newly made brownies is at least one hour in order to create that precise cut.

How do you cut brownies without destroying them?

Cut the brownies with a disposable knife.

Polypropylene forks are inherently nonstick and will not rip the brownies when slicing. When you cut brownies with a metal knife, the fudgy middle sticks to the knife.

Can I put parchment paper under brownies?

Whether creating brownies, cakes, or any other baked dish, lining a baking sheet with parchment paper is one of the simplest methods to save time and energy. If you used parchment, all you have to do once your goods have cooked and cooled is raise the edges of the paper and remove your treat out of the pan.

Should you refrigerate brownies before cutting?

1. Let them to cool fully. Better still, chill them in the refrigerator for an hour once they have cooled. The brownies will be thick and fudgy, making them much simpler to slice.

Do you let brownies cool in the tray?

In general, if you want the nicest brownies, you should let them cool for at least half an hour before consuming them. Cool the brownies in the pan for at least 30 minutes before proceeding with the following stages, such as frosting, decorating, or cutting them.

Should you put brownies in the fridge after baking?

Is it necessary to refrigerate brownies? Brownies don’t have to be refrigerated, although they will keep for a few days if they are. Unless your brownies include perishable ingredients such as fresh fruit or cream cheese icing, they will remain good at room temperature if kept in an airtight container.

Why do my brownies crumble when cut?

Why are my brownies crumbly – There are various explanations for crumbly brownies: either you overbaked the brownie, or you underbaked it and sliced it much too soon, and the brownie mix has fewer fat and liquid components.

Why do my brownies crumble when I cut them?

If the brownie batter contains too many dry components, such as flour, the brownies will be dry and crumbly. They will also shatter when cutting or being plucked up. Similarly, using too little flour results in thin brownies. Therefore be sure you add the correct amount according to the instructions.

Is it better to cut brownies warm or cold?

No matter the technique you choose to cut brownies, you should always allow them to cool fully before cutting them. Warm brownies are more prone to be sticky and messy, resulting in sloppy edges and malformed brownies.

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