Brownies and Bars from BettyCrocker.Com

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Brownies & Chewy, Moist Bars—Oh my!

Rich chocolate brownies or yummy bars—it’s a toss-up as to which is more tasty. Follow these hints for treats that will disappear in a flash:

For best results, use the pan size and baking time called for in the brownie or bar recipe.
Decrease baking time when your pan is too large. If the pan is too small, increase the baking time, but decrease temperature to about 325°F so that the center bakes and edges don’t burn.
Be sure to follow your recipe’s “doneness test” for brownies and bars. When a toothpick inserted two inches from the side of the pan comes out clean or almost clean, brownies are ready.
For easier cutting, cool brownies and bars completely and use a plastic knife.
For time-saving, delicious results, try any of the ten Betty Crocker® Supreme Brownie mixes or the Betty Crocker Sunkist® Lemon Bar mix.
Lemon bars can be made a day ahead and refrigerated before cutting (moistening the knife keeps bars from tearing during cutting).
Shiny aluminum baking pans are best for baking bars, because they reflect heat and prevent bars from over-browning and becoming hard.
Shiny aluminum cookie sheets (both smooth and textured) also give best results for evenly baked and browned cookies.
Cooking parchment paper and silicone baking mats are great for lining baking sheets or pans and minimizing clean-up.
Use shortening or cooking spray to grease cookie sheets and baking pans, but only when the recipe specifies greasing. Butter, margarine, and vegetable oil aren’t recommended for greasing pans and cookie sheets—they can burn and stick to metal surfaces, making clean-up very difficult.
Line your pan with aluminum foil when making several batches of bars or brownies. Grease only the bottom of the foil. Brownies are easy to lift from the pan and cut on the foil when cool. And your pan is ready to line and bake the next batch!

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