布郎尼英文做法

Preparing the Pan
First, use the pan size specified in the recipe-usually but not always 8 inches square. Baking in a too-large pan will yield thin, dry bars that may taste fine but won't resemble true brownies. Baking in a too-small pan may result in brownies with undercooked centers.

Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to overbake or even burn.

Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.) 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. After the brownies have baked and cooled, the lining may be lifted out of the pan and inverted on a platter. Gently peel away the foil or paper, then cut the