Evenly Spreading The Mixture For Blonde Brownies: Part 2

Video Transcript

I’m Helen McMahon for Expert Village. We’re going to take our batter now and spread it into the pan which we’ve prepared with some butter that was, that happened to be on the paper, the butter wrapper. That’s a very good use of the butter wrapper; don’t throw it out until you’ve greased the pan with it. And this is a stiff batter as you can see, so it resists coming out. You’ll have to scrape it down pretty well. In fact this is more of a dough than batter. A batter is a lighter material similar to a pancake batter or a cake batter; this is actually more like cookie dough, and it’s a little stiffer and harder to get out of the pan. Just scrape it down and continue getting as much out as you can. The flexibility of this spatula is very helpful in doing this, and it maximizes the amount of batter that you can utilize: it cuts down on the waste. And spread it around in the pan, get into the corners and keep working it from the center to the edges, trying to make sure that it’s as even as you can possibly get it. It may be necessary to take a knife and that will help spread it around, but be careful that the knife, if you have a pan like this which is a nonstick pan, that the metal doesn’t really come up against the pan. Instead just let it work its way over the batter, getting it into the corners and into the edges and smoothing it. Try to make it as even as you can.

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