There is no denying the pleasure of brownies. Whether you like them fudgy, chewy, or cakey, or whether your prefer an edge piece or a square cut from the center of the pan, this chocolatey treat induces leg-twisting, toe-curling, silly grin delight. But what if we told you that you could make your favorite brownies, only better and easier?
Here are the very best tips and tricks from the Kitchn editors.
1. Always line your brownie pan.
Eating brownies is fun; cleaning up after them isn't. The solution? Line your brownie pan with aluminum foil or parchment paper. This not only makes for easy cleanup, but it also keeps the brownies from sticking to the pan. Win, win.
2. Embrace mix-ins, swirls, and frosting.
A no-frills brownie is a lovely thing, but don't hesitate to upgrade. Extra chocolate is never a bad idea, so go ahead and stir dark, milk, or white chocolate chunks into the batter before baking. Or go crazy and mix in chopped-up peanut butter cups or chocolate-covered espresso beans.
Swirling nut butter, jam, or caramel sauce into your batter before it goes into the oven is another nice way to jazz those brownies up. And finally, you can't deny just how special and celebratory brownies are when they're frosted.
3. Turn to your stovetop for brownies that stick.
Lining your pan with foil or parchment should keep the brownies from sticking, but things don't always go as planned. If you're having trouble lifting them cleanly from the pan once they're cool, rewarm them on the stove over low heat. This will actually help loosen them a little so you can get them out without fuss. (Ingenious, right?)
4. Use a plastic knife to cut your brownies.
Another cleaning tip? Save your fancy knives and instead reach for a plastic one. Plastic knives have a naturally nonstick coating, which means they make clean cuts when you slice those squares and there's less to clean up when you're done.
5. Save the scraps!
Once you've cut your perfect squares, don't simply toss the crumbs that are left behind in the pan into the trash. Those little scraps are gold and should most definitely be transferred to an airtight container to be sprinkled on ice cream or, heck, your morning yogurt.
Your turn: What's your best brownie advice?