Ever struggled to get brownies or bar cookies out of their pan cleanly, without leaving a lot of stuck-on crud in the pan, or getting broken corners? Follow this tip from Sharyn Harding, pastry chef at Detroit’s Prime + Proper: “Line your pans with nonstick foil. Turn the pan upside down, and then mold a length of foil, nonstick side down, over the bottom of the pan, starting in the center and working out to get the foil to mold tightly over the edges. Make sure to use enough to leave a little overhang. Remove the foil, flip the pan over, and press the shaped foil into the pan. After the bars are baked and cooled, use the foil overhang to lift the bars out, then slice.” If you don’t have nonstick foil, this works with regular foil too, though the nonstick gives you a little extra insurance that the bars will come out cleanly.
Get more pro cookie baking tips from pastry chefs.