| | Cheesecake Brownies (above).
These were baked in a Silicone Springform Pan and cut into wedges. The brownies are drizzled with a Designer Dessert Sauce. You can cut your desserts on the glass base or use parchment paper and slide the dessert onto a cutting board.
Brownies and cakes baked in a baking pan.
Line your pan with parchment paper by smearing a little shortening in your pan and then pressing the paper into the pan. The shortening will hold it in place. Slit the corners so that the paper will fit tight in the corners. Add the batter and bake.
After the pan comes from the oven, grasp the edges of the paper and lift the sheet of baked brownies from the pan and onto a cooling rack.
Put a second rack over the brownies. Hold the two racks together with the sheet of brownies sandwiched between the two racks. Flip it over so that the parchment paper is up. Peel the parchment paper off. The sheet of brownies is now upside down on a rack.
After cooling, place a cutting board on the inverted brownies. Holding both the rack and the cutting board, invert the brownies so that the brownies are right side upon the cutting board.
Use a serrated knife to trim the cooked edges from the brownie sheet. Let the kids eat the brownie sticks or save them as crumbles to put on ice cream or mix them into a shake.
Using a ruler, use the point of the knife to mark where you want to make your cuts.
Using the ruler as a straightedge, cut the brownies. Between each cut, wipe the blade clean with a damp cloth. The blade should be slightly damp so that it will slip through the brownie cake easily.
If you prefer, you can use a pizza wheel to cut your brownies. Rinse the wheel off between cuts. |
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