Particularly when it comes to baked bars. Let’s start first with YIELD.

The number of bars a recipe provides is only a suggestion, not the law of the land. It’s all about size, and the size of the bars you cut is up to you.

I know this all sounds so obvious, and maybe you’re thinking “DUH, Alice!” right now. But how many times have you made two or more 13x9-inch pans of bars because you were asked to bring 3 dozen to the bake sale? If not you, OK. But I know plenty of bake-sale-contributors that plead guilty to this (me included, back in the day).

So with this said, let’s do a little BAR MATH. These are the formulas all professional bakers and bakeries follow to turn out even, beautifully-cut bars (brownies, blondies, Million Dollar bars, granola bars, and so on). To go up and down on the yield, make more or fewer horizontal and crosswise cuts using this tried-and-true guide. (See if this doesn’t make participation in your life a little easier.)

13x9-INCH PAN

2 lengthwise & 7 crosswise = 24 (3 x 1 5/8-inch) bars
3 lengthwise & 7 crosswise = 32 (2¼ x 1 5/8-inch) bars
5 lengthwise & 5 crosswise = 36 (1½ x 2 1/8-inch) bars
7 lengthwise & 4 crosswise = 40 (1 1/8 x 2 5/8-inch) bars
7 lengthwise & 5 crosswise = 48 (1 1/8 x 2 1/8-inch) bars

15x10-INCH PAN

3 lengthwise & 8 crosswise = 36 (2½ x 1¾-inch) bars
3 lengthwise & 11 crosswise = 48 (2½ x 1¼-inch) bars
3 lengthwise & 14 crosswise = 60 (2½ x 1-inch) bars
7 lengthwise & 7 crosswise = 64 (1¼ x 1 7/8-inch) bars
7 lengthwise & 8 crosswise = 72 (1¼ x 1¾-inch) bars

But to get the right yield, you need the right tool for measuring. Enter a favorite choice of professional bakers: the Pacific Arc Stainless Steel Ruler ($12.99 with free shipping on amazon.com). Made for architects and drafters, this lightweight tool has acid-etched markings on both sides and is stronger and more durable than aluminum.

Now let’s look at how professional bakers cut their baked bars. You want to make sure your bars always look their best by learning how to cut them the way professional bakers do.

You probably know it all starts before the bake, by lining your baking pan with either greased foil or parchment paper. This ensures an easy lift-out of the baked product.

Then thoroughly chill your baked good—a slight freeze works even better. This technique makes it possible to cut without ending up with crumbling sides.

A bench scraper, bread knife, or chef's knife, lightly oiled, will give you clean cuts. Even a straight-edge pizza cutter will work for large pans such as sheet tray baked goods.

If your dream is to turn out perfectly sized and perfectly cut bars like you find in your favorite bakery, these tips will help. Just remember, YOU are the boss of the yield and YOU are the master of the cut!

    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com