I want to bake a brownie in the shape of a heart but I don’t have any heart-shaped tins and I can’t get one. I thought about using aluminum foil for support with parchment paper on top but wanted to check here first to avoid wasting a batch of brownies
I think you should make the inner point a bit sharper. Also, the brownie batter might flow behind the foil into the corners, so adding a layer of parchment paper would help. Why not bake a regular square brownie and cut it into a heart shape after it cools
@Keegan
I am using parchment paper, I just didn’t mention it in the description. For trimming, I was worried if it would work with gooey brownies and how it would look. But if trimming is the best idea, I’ll give it a try with a smaller batch first
@Sidney
Trimming should work well! I recommend letting them cool completely, maybe even putting them in the fridge for a bit to firm them up before cutting. I do this with all my brownies because it makes them fudgier and easier to cut
@Keegan
Others on this forum have said the same, so I’m planning to try it out. Thanks for your advice
Sidney said:
@Keegan
Others on this forum have said the same, so I’m planning to try it out. Thanks for your advice
Do you have a bench scraper? I find it really helps for precise cuts like the bottom of the heart. You can distribute your weight evenly and make a clean cut with just one swipe
@Blake
I thought you meant bench grinder and was like wow, what kind of brownies are you making haha
I’d spray the tin foil with oil spray or butter to prevent sticking
Rohan said:
@Keegan
If you can keep the foil setup mostly working and still get those edge crust pieces, it might be worth a shot. If you care mainly about the shape, cutting it afterwards is definitely easier
Anything touching foil won’t crisp up like it would in a metal pan
@Sidney
Just make sure it cools before you cut, and it should be fine
Also the brownie batter will flow behind the foil into the corners
If you use a thicker batter, it might not be an issue
With that setup, you will likely need to trim the edges and remove any batter that has leaked around the foil. So if you have to trim anyway, just make a regular square or round brownie and shape it after baking. You can snack on the trimmings or crumble them into frosting
If you have a square pan, make one square and a second round cake, cut the round one in half, place the square diagonally, then use the half circles for the heart shape. Ice it and it’ll look great
Shay said:
If you have a square pan, make one square and a second round cake, cut the round one in half, place the square diagonally, then use the half circles for the heart shape. Ice it and it’ll look great
This is how I always did it! The nice part is, you don’t waste the delicious brownie edges, you actually get more
Shay said:
If you have a square pan, make one square and a second round cake, cut the round one in half, place the square diagonally, then use the half circles for the heart shape. Ice it and it’ll look great
But a lot of people, including me, think frosted brownies are gross even if it’s ganache. You could just cut it into shape
@Andi
I didn’t think about that. I saw a video of someone just cutting and shaping it, and it looked pretty cool. I remembered the circle and square method from a recipe I did as a kid
@Valen
This is the way
West said:
Trimming after baking will definitely be easier
I agree, trimming after baking will be less stressful and give better results
West said:
Trimming after baking will definitely be easier
I agree, trimming after baking will be less stressful and give better results
That’s good to know, but I’m worried if trimming will work for very gooey brownies since this is my mother’s recipe and they tend to be fudgy. I’m unsure about all of this, any advice would help
@Sidney
Freeze it then cut! Plus, you can munch on the scraps