Debate: should you grease the pan or use parchment paper for brownies?

I got into a big argument with my sister last week after she said parchment paper is the only way to go for brownies. I've always greased the pan with butter and a little flour, but she claimed my edges were too dry and hard. So I tried her method with a $2 roll of parchment on a batch last Sunday, and the brownies came out softer but the bottom got a little soggy. Now I'm stuck on which way is better for a clean cut and nice texture. Has anyone else switched sides on this or got a different trick that works?

2 comments

2 Comments

xena_rivera631mo ago

Huh, foil? I've never tried that. In my experience, foil can sometimes leave a weird metallic taste with chocolate, so I'd be careful with that one.

iris3941mo ago

I saw a trick online where you line the pan with foil instead of parchment just make sure you grease it a little so the brownies don't stick to the foil. That way you get soft edges and a dry bottom cause the foil conducts heat different.