I think we must have the same recipe! I use a serrated steak knife - dipped in hot water but not wiped.
MiL insists on calling it pudding. She gets quite grumpy about it. Probably because she makes very dry unchocolatey cake and FiL loves my brownies.
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"...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? 
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?
Er...I think you'll find that I was right, jingl! 
Glad it worked, Freda 
Ha! Ana - see - I was right!
Freda
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]
A cheese-slice - that's the answer!
Depends on the degree of clagginess, I suppose 
Well, if you're quick you could cut it all up in one go. Or else dip it in again.
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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