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?

3 comments

3 Comments

jana_henderson521mo ago

Tried both ways for years and landed on a middle ground. I grease the pan with butter then put a parchment sling in there. The butter helps it stick in place so it doesn't slide around while you pour the batter, but the parchment lifts the whole block out clean. For the soggy bottom problem, I let them cool completely in the pan on a wire rack, like a full two hours. That fixed it for me, no more wet spots. Edges get a little crunch but the middle stays soft, best of both worlds.

xena_rivera633mo 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.

iris3943mo 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.