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Bars, Squares and Brownies




Source of Recipe


Internet


List of Ingredients




Bars and squares are a softer type of cookie. they are more like cake. Bake bars and squares in greased pans that are at least one and one-half inches deep and have sides.

To not overbeat brownies and similar bar cookies. Beat just enough to mix the ingredients well. Overbeating causes them to rise too much. As they cool, they will then fall, making a cracked surface and a ridge around the outside edge.

Important: Do observe all pan sizes indicated in your recipes, because the texture is affected by the thickness. a pan smaller than indicated in the recipe will give a cake-like result, not a chewy one. a pan too large will give a dry, brittle result.

Bars and squares are done when the sides shrink from the pan, or the top springs back when lightly touched with the finger.

When baking brownies, do not overbake (the result will be dry and crumbly if you do). Brownies should appear set in the center and when a wooden toothpick is inserted at edges (1/2 to 1 inch from edge of pan), the toothpick should have moist crumbs attached. If crumbs are dry, brownies are overbaked.

Cutting Bar Cookies: To prevent jagged edges that often occur when cutting bars and squares, use a sharp knife to score the bars as soon as the pan comes out of the oven. Cool completely before cutting - then cut the cooled bars along the scored lines.

Bar cookies should be stored in a tightly covered container or right in the baking pan, covered with plastic wrap or aluminum foil.

TIP: To store brownies, wrap bars in the pan they are baked in. If storing for prolonged periods, wrap each square in aluminum foil after they have cooled.


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