1. Bake for 35 to 45 minutes, until the edges begin to pull away from the sides of the pan and the top is set and shiny.
2. Let brownie cool completely, and for easy and neat unmolding and cutting, place cooled brownie (still in metal pan) in the freezer for at least one hour. The more frozen the brownie is, the better it cuts.
3. Unmold by pulling the parchment overhangs with both hands toward opposite sides. Place on a board and cut into 12 pieces.