In article >,
Melba's Jammin' > wrote:

> This is what I did when I baked a full pan this morning: I greased and
> floured well the bottom of the pan and maybe 3/4" up the sides. No
> parchment, no waxed, no paper. I baked the brownies and let them cool
> on a rack for about 30 minutes. I put a cooling rack over the top,
> inverted the pan (now the rack is on the bottom) and gave a little whack
> on the cutting board and the brownies *fell out perfectly in one big
> slab.* I turned them upright using another rack and life was swell at
> Casa Schaller'ova.
>
> I cut them with a bench knife and sent a plateful with the tv lady and
> her cameraman who had just spent a couple hours with me (it might end up
> to be 45-90 seconds on air -- this stuff cracks me up).
> --
> -Barb

The grease and flour method is what mom taught me to keep any cakes from
sticking. It always worked.

She used butter or cooking oil depending on the recipe.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson