I have a truly yummy brownie recipe which I make regularly in a brownie pan - only trouble is, it's so sticky and 'clarty' that it's really hard to cut it into squares. I do wait till it's cold, as the recipe recommends, but the knife always ends up thickly coated after the first cut, and just gets worse from then on. Help! - does anyone have any recommendations that give a clean cut rather than ripped up lumps? 
Well, if you're quick you could cut it all up in one go. Or else dip it in again. 
Depends on the degree of clagginess, I suppose
A cheese-slice - that's the answer! 
Tried them all; now reporting, with some glee, that the very hot knife works - it just needs dipping and a quick wipe dry between every cut... Why didn't I think of that? Ana, the clagginess is very claggy! It's more like chewy pudding with lumps of chocolate...
Much thankly for your help, ladies! [bouquet]
Ha! Ana - see - I was right!
Freda 
Er...I think you'll find that I was right, jingl! 
Glad it worked, Freda
jinglbellsfrocks Thu 09-Oct-14 20:28:15
Perhaps heat the knife in boiling water first?
" the very hot knife works "
Have we got to get Julie in to referee this?
"...the very hot knife works - it just needs dipping and a quick wipe dry between every cut... Why didn't I think of that?
Now, does Freda mean that the knife needs just a quick wipe between cuts, or another dipping as well? 
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