How to Cut Brownies Cleanly in 5 Steps (2024)

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I get so many questions, especially on Instagram, about how to cut perfectly clean and beautiful brownie pieces.

Is it better to cut brownies when they’re hot or cold?

What is the trick to cutting perfect brownie slices without them falling apart?

If you don’t care about food styling or the appearance of your brownies, you might want to skip right to our Brownie Recipes.

But science has shown our visual perception of food actually influences how tasty we perceive food to be. So, taking a few extra minutes to beautify your brownies not only makes them look more impressive when you bring them to work or to a BBQ, but it can actually make them seem even more delicious!

I’m sharing my 5 tricks for cutting perfect brownies every time just below. I actually shared these tips first with HTH Baking School Students. Want to get exclusive access to more science of baking content like this, join live baking classes, whip up impressive treats, and find new baking BFFs? Get on the Baking School waitlist here.

How to Cut Brownies Perfectly

Step 1: Prepare Your Baking Pan

Line your baking pan with parchment paper. I like to cut two sheets of parchment just slightly thinner than the width of my square baking pan. I line them crossways so the bottoms and sides of the pan are lined with an overhang on all sides. If the parchment is extra long and flopping around, I’ll use metal binder clips to clip the paper down to the sides of the pan (yes, they’re oven safe!).

For really perfect-looking brownies, avoid using aluminum foil, which can create a bumpy texture to the edges of your brownies. Also avoid using baking pans that have rounded corners and opt instead for pans with 90 degree angle corners for perfect squares. I love this metal baking pan for brownies.

Step 2: Allow Brownies to Cool

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.

Step 3: Remove Brownies from Pan

Remove the entire brownie from the pan and onto a cutting board. This is where lining the pan with parchment and leaving an overhang comes in handy!

Step 4: Use the Correct Knife

To cut brownies cleanly, use a straight-edge blade rather than a serrated knife or a plastic knife. I like to use a chef’s knife that’s at least 8-inches long so I can make 6 even cuts into an 8-by-8-inch pan of brownies for a total of 9 generously sized brownies. If you use a knife that’s far too small, you run the risk of smudging your brownies and ending up with crumbs everywhere.

The other key step here is the hot knife method. Run the knife under hot water and wipe it off in between EACH slice. This prevents any crumbling or gooey chocolate from smearing the edges of the brownies.

You can also use a ruler to measure each cut into perfectly equal brownie slices.

Cut up and down with each slice and don’t drag the knife out, instead pull it back up, to continue to prevent smearing.

Step 5: Serve Brownies

Use a small offset square spatula, like this brownie spatula, to carefully lift the clean cut brownie pieces up and out to serve. Enjoy with a glass of milk!

Brownie Recipes You’ll Love:

More Science of Baking Tips & Articles:

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

About Tessa...

Find Tessa on

I'm Tessa Arias, a professionally trained chef, cookbook author, and enthusiast in the science of baking. My expertise is grounded in hands-on experience, and I've shared my knowledge with baking school students at HTH Baking School. I specialize in crafting not only delicious but visually appealing treats, understanding the impact of food presentation on our perception of taste.

Now, let's delve into the concepts mentioned in the article about cutting perfect brownies:

Baking Pan Preparation: To achieve perfect brownies, start by lining your baking pan with parchment paper. I recommend using two sheets of parchment, slightly thinner than the pan's width, and crossing them for complete coverage. Avoid aluminum foil, as it can affect the texture. Opt for pans with 90-degree angle corners for precise squares.
Cooling Process: Allow the brownies to cool completely to room temperature before cutting. Cooling allows them to solidify and set up, preventing the squares from falling apart. Avoid slicing until just before serving to minimize drying out and staleness.
Removal from Pan: Once cooled, remove the entire brownie from the pan onto a cutting board. The parchment overhang facilitates this process.
Knife Selection and Technique: Use a straight-edge blade, preferably an 8-inch chef's knife, for clean cuts. The hot knife method is crucial; run the knife under hot water and wipe it off between each slice to prevent crumbling or chocolate smearing. A ruler can ensure equal brownie slices.
Serving Technique: Employ a small offset square spatula for lifting clean-cut brownie pieces. This ensures a neat presentation when serving.

The article also emphasizes the importance of food styling, highlighting that our visual perception influences how we perceive the taste of food. Taking the time to beautify brownies not only enhances their appearance but can make them seem even more delicious.

For those interested in more baking insights, the author, Tessa Arias, offers exclusive content, live baking classes, and a community for baking enthusiasts through the Baking School. If you're keen on perfecting your baking skills and discovering the science behind it, joining the Baking School waitlist is recommended.