One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how I do it:
1. Find the pan that the recipe calls for. Tear off a sheet of aluminum foil that’s large enough, that it will allow for the foil to go up the sides and leave a good-sized overhang, enough to grab when the baked item is finished. So you can use the overhang as handles, to lift the baked item from the pan with.
2. Overturn the baking pan on the counter. With the shiny side up (see Note, below), press the foil over the outside of the pan, gently smoothing it to contour it with the corners and edges of the pan. Sharp-edged pans tend to tear aluminum foil, so be especially careful not to tear it.
3. Lift off the foil and turn the pan over. Carefully guarding the form of the foil, gently press the foil into the inside of the pan, smoothing it into the corners and edges as well as smoothing any creases where batter can flow into and get caught.
4. If the recipe calls for it, grease the inside of the pan with melted butter or nonstick spray. Use the pan as directed by the recipe.
-Reynolds makes an aluminum foil lined with parchment paper, which gets good reviews, but I haven’t tried it.
-If you don’t want to line pans with foil, brushing them with melted butter, or spraying them with nonstick spray, dusting them with flour, tapping out the excess, and lining the bottom with a sheet of parchment paper, will perform nearly the same function but may be a bit trickier to remove from the pan, depending on the recipe.