Skillet Brownie Recipe - The Recipe Critic (2024)

FAQs

How do you get brownies out of the pan without breaking them? ›

The best way to do this is to place a lightweight cutting board over the top of the pan. Flip it and set it on the counter. Gently pull the pan from the brownies to release them, then carefully peel off and remove the foil or parchment paper.

After greasing the pan, many bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a sling. Thoroughly grease the lining.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

Initial Cooling Period: After pulling your brownie pan from the oven, exercise a little patience. Cool brownies in the pan for about 10-15 minutes. This initial cooling period allows the residual heat to continue cooking the brownies slightly and sets the stage for a smoother cutting process later on.

It used to be that they would only grease the bottom of the pan if you were making brownies. It helps them to rise, and they just naturally pull away from the sides slightly when they are done. Now they generally say to grease and flour the brownie pan.

When placed in an airtight container or Ziploc bag, the batter can be kept in the fridge overnight and still be safe to enjoy in the morning. In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat.

You don't want to overcook the brownies or they'll dry out; if you undercook them, they might be too raw in the middle.

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

If you start with a good pan, your brownies will start to pull away from the edges of the pan. I gently touch the center of the brownie to make sure it's not runny and take them out of the oven the moment they are done. Happy Baking. You can also stick a knife into it and see if it comes out clean.

Pans for making brownies are usually square (8 x 8 inches or 9 x 9 inches) or rectangular (9 x 13 inches), so most recipes are written for use in those sizes. Round cake pans can also be used, and pans for individual mini brownies are available too.

Should you line a brownie pan with foil? ›

Lining the pan with two layers of foil prevents any brownie casualties, protects the pan from knife scratches, and makes cleanup a cinch. Once cooled, the brownies or bar cookies can be lifted easily from the pan and transferred to a cutting board.

Wait until your brownies have completely cooled to room temperature. As brownies cool, they will solidify and set up, so slicing into them too early can result in brownie squares that fall apart or become a mess very quickly. Note: I don't recommend slicing baked brownies until just before you plan to serve them!

Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven. Beat your butter and sugar gradually at medium to medium-high speed. Don't beat too aggressively; creaming can't be rushed, as the air needs to be incorporated gradually.

Check the Mix Before Baking

Brownie batter that is grainy, separated, or greasy will likely result in a less than ideal brownie. If you notice that the ingredients of your brownies are separating as you mix the batter, try adding in an extra splash of liquid like milk to bring the mixture back together.