Easy Football Brownies (Without A Cookie Cutter) (2024)

FAQs

How to know when fudgy brownies are done? ›

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

This homemade brownie recipe is great for every day celebrating to enjoying life's special moments that call for chocolate deliciousness. This recipe is perfect 9×13 to give you 12 large or 24 smaller brownies. What is this? If you're looking for an easy homemade brownie recipe…

Most frostings include butter which will melt when spread onto hot brownies. Spread or drizzle icing all over cool brownies and then cut into perfect squares.

For a 9 x 13-inch pan, first cut the bars lengthwise into 4 equal-sized strips. Start with one cut down the middle from one short side to the other. Then cut a slice halfway between the edge of the pan and the center cut on both sides to make 4 long strips.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

You don't want to overcook the brownies or they'll dry out; if you undercook them, they might be too raw in the middle.

But if you're looking to cleanly slice your brownies, let them cool for at least 30 minutes before cutting into them. (Here's how to cut brownies three different ways.) For super clean-cut brownies, chill them in the refrigerator—or even freeze them overnight—before slicing, Mark says.

The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.

Happy baking! Heat oven to 325°. Grease bottom of 13x9x2-inch rectangular pan. Prepare batter using 2 packages any Betty Crocker®Premium brownie mix, double all ingredients for the water, oil and eggs called for on the package directions.

9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans.

Do you bake brownies covered or uncovered? ›

Bake for 16 minutes, then rotate pan halfway. Cover pan loosely with aluminum foil and continue baking for another 16 minutes. At this point, the brownies should be pulling away from the pan's edges and the top should have developed a few modest cracks.

Wait until your brownies have completely cooled to room temperature. As brownies cool, they will solidify and set up, so slicing into them too early can result in brownie squares that fall apart or become a mess very quickly. Note: I don't recommend slicing baked brownies until just before you plan to serve them!

Usually if I have a recipe that calls for an 8x8 pan and I want/have to use a 9x13 pan (like if I'm sending it to work with my husband and need more than 8x8 worth of brownies) I just double the recipe.

If you want brownies to be perfectly square, it's easier if you bake them in a square pan. If the recipe calls for a 13-by-9-inch baking pan, you can still cut perfect squares, it's just a bit harder to eyeball it. You should also make sure to reach for a metal baking pan not a glass baking pan.

Baking in a too-large pan will yield thin, dry bars that may taste fine but won't resemble true brownies. Baking in a too-small pan may result in brownies with undercooked centers. Be sure to select a light-colored, shiny pan, which will conduct heat evenly.