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? 
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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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