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Bars

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  • Is there a guide for cutting brownies and bars?

     

    Here are some guidelines for cutting brownies and bars. The size of the bar or square is approximate and will vary with your pans.

    8-INCH SQUARE BAKING PAN
     

    Number of Rows

    Length x Width
    Size of Bar Yield
    4 x 4 2" x 2" 16
    4 x 5 2" x 1-1/2" 20
    4 x 8 2" x 1" 32
    5 x 5 1-1/2" x 1-1/2" 25

    Note: a 9-inch square baking pan will yield the same number of bars as above but each bar will be a little larger.

    11"x17" BAKING PAN
     
    Number of Rows

    Length x Width
    Size of Bar Yield
    5 x 4 2-1/4" x 1-3/4" 20
    5 x 5 2-1/4" x 1-3/8" 25
    8 x 4 1-1/2" x 1-3/4" 32
    8 x 5 1-1/2" x 1-3/8" 40
    11 x 4 1" x 1-3/4" 44

    13" x 9" BAKING PAN
     
    Number of Rows

    Length x Width
    Size of Bar Yield
    6 x 6 2-1/8" x 1-1/2" 36
    8 x 5 1-5/8" x 1-3/4" 40
    8 x 6 1-5/8" x 1-1/2" 48
    6 x 9 2" x 1" 54

    15" x10" JELLY-ROLL PAN
     
    Number of Rows

    Length x Width
    Size of Bar Yield
    10 x 4 1 1/2" x 2 1/2" 40
    12 x 4 1 1/4" x 2 1/2" 48
    8 x 6 1-3/4" x 1-3/4" 48
    10 x 5 1-1/2" x 2" 50
    9 x 6 1-5/8" x 1-5/8" 54
    10 x 6 1-1/2" x 1-1/2" 60
     

     

  • My bars crumble when I cut them. How can I prevent crumbling?

    Cool bars in the pan prior to cutting. You will find that they are less crumbly and easier to cut when cooled.

  • Why are my bars soft and doughy in the center?

    Under-baking causes doughy bars. If the pan is smaller than recommended, dough will be thick and will not bake completely in the time indicated in the recipe.