Tips for Cutting Bars and Brownies
With a knife, use a gentle sawing motion. Remove the corner piece first. Then the rest will be easier to remove.
For perfectly sized bars, lay a clean ruler on top of the bars and make cut marks with the point of a knife. Use the edge of the ruler as a cutting guide.
For basic bars and brownies (those without soft fillings or toppings), line the pan with foil before baking. When cool, lift the foil from the pan. Trim the edges of the bars or brownies, then cut into bars, squares or diamonds. The scraps can be crumbled and used as a topping for ice cream or pudding.
An 8-in. square pan will yield 16 (2-in.) squares or 64 (1-in.) squares. A 9-in. square pan will yield 54 (1-1/2-in. x 1-in.) bars or 81 (1-in.) squares. A 13-in. x 9-in. x 2-in. pan will yield 78 (1-1/2-in. x 1-in.) bars.