Kitchen tip = Bars, Squares, and Brownies

Just follow these tips to make the best Christmas cookies

Bars and squares are a softer type of cookie. they are more like cake. Bake bars and squares in greased pans that are at least one and one-half inches deep and have sides.

To not over beat brownies and similar bar cookies. Beat just enough to mix the ingredients well. Over beating causes them to rise too much. As they cool, they will then fall, making a cracked surface and a ridge around the outside edge.

Important: Do observe all pan sizes indicated in your recipes, because the texture is affected by the thickness. a pan smaller than indicated in the recipe will give a cake-like result, not a chewy one. a pan too large will give a dry, brittle result.

Bars and squares are done when the sides shrink from the pan, or the top springs back when lightly touched with the finger.

When baking brownies, do not over bake (the result will be dry and crumbly if you do). Brownies should appear set in the center and when a wooden toothpick is inserted at edges (1/2 to 1 inch from edge of pan), the toothpick should have moist crumbs attached. If crumbs are dry, brownies are over baked.

Cutting Bar Cookies: To prevent jagged edges that often occur when cutting bars and squares, use a sharp knife to score the bars as soon as the pan comes out of the oven. Cool completely before cutting – then cut the cooled bars along the scored lines.

Bar Cookie Tips:

  • Make sure that you use the size pan that the recipe calls for. Too big can cause dry bars and too small can cause under baked bars.
  • If baking in a glass pan, reduce the oven temperature by 25 degrees.
  • To store brownies or bar cookies, wrap bars in the pan they are baked in, covered with plastic wrap or aluminum foil. If storing for prolonged periods, wrap each square in aluminum foil after they have cooled.
  • Brownies are best when refrigerated or frozen for storage.
  • Line pans with aluminum foil for super easy removal of bars. Leave an overhang at two opposite ends so you’ll be able to lift out the baked bars easily.


Cutting Brownies Tips:

  • To make cutting easier, score the bars with a knife as soon as they come out of the oven, using a ruler as a guide.
  • It helps if you completely cool the brownies before cutting. You can even cool them down in the freezer somewhat hardened. Dip the sharp knife in hot water and wipe with a dry kitchen towel before making each cut.
  • Move the knife across the pan in an up and down sawing motion from one end to the other until they are cut.
  • Some people get better results by using a sturdy plastic knife or a teflon spatula to cut brownies.

Click here to view today’s blog postings for more tips and recipes

4 Responses to “Kitchen tip = Bars, Squares, and Brownies”

  1. Jane Smith Says:

    Wow what a great recipe and treat. these would be very suited for Christmas holiday and the kids would surely love it. Also for Best and Affordable Knives you can see in the market you can visit the link given.

  2. National Brownies At Brunch Month « Sacchef's Blog Says:

    […] Kitchen tip = Bars, Squares, and Brownies […]

  3. COLLEEN BURTON Says:

    I enjoyed your post and I felt it was better from previous entries on your site.

  4. National Brownies At Brunch Month | SacChef.com Says:

    […] Kitchen tip = Bars, Squares, and Brownies […]

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