I use a square pan with 12 slots to individually bake brownies, as opposed to using a large square pan. My problem is that during depanning, I would occassionally lose a brownie because of a sticky bottom (maybe underbaked).
What I normally do is pass a knife multiple times around each brownie so it comes off the sides, however this takes too much time, as opposed to the Anna Olson youtube video where she just slides in a pastry spatula and it came off so easily. What should be a 20-minute brownie batter is already running into half an hour.
How can I make this task easier? Should I:
- Place it more towards the bottom of the oven and increase temp or time?
- Use flavorless oil inside the slots?
- Or cut out parchment paper that can fit inside the slots? (already too laborious..)
Grateful for anyone who can offer wisdom.