Sheet pan cookies/brownies

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Joined Jul 19, 2019
I am making brownies, bars and slices in large sheet pans and need to cut them into precise weights, having trouble getting the base even right through- cooked mixture can be much thicker in the middle than edges particularly. Have tried to ensure all even with raw dough. Any brilliant hints/suggestions? (Can have small weight variation)
 
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Joined Sep 26, 2017
That's pretty odd. Usually the edges are higher than the middle.

You may have to lower the heat; that usually helps in most cases.

Adding steam at the beginning of the bake also helps.
 
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Joined Sep 17, 2018
Sorry these may seem like silly questions but are you using a mix or scratch and are you using convection or conventional cooking?
 
3
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Joined Jul 19, 2019
Sorry these may seem like silly questions but are you using a mix or scratch and are you using convection or conventional cooking?
Making from scratch, my problem is how to ensure the mixture is even throughout the pan. Example making Caramel slice where there are three layers, how to get the base even to be able to get equal weights when cut.
 
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Joined Apr 29, 2019
Brownies - spread over flat oven sheets. spread with palette knife, allow to rest in fridge a few hours before baking

minimal waste from trimming the outer edges.can use ruler to mark slices and simply pull off tray onto chopping board via parchment lining tray
 
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Joined Jul 20, 2019
I am making brownies, bars and slices in large sheet pans and need to cut them into precise weights, having trouble getting the base even right through- cooked mixture can be much thicker in the middle than edges particularly. Have tried to ensure all even with raw dough. Any brilliant hints/suggestions? (Can have small weight variation)
Try spreading the batter more towards the edges before cooking to counter act middle being too thick. Or wet and fold a cloth towel or something oven safe and place it under the sheet pan to help prop up the middle a bit.
 
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