One of the issues I encountered when I began baking cupcakes was how to transport them. We take it for granted now, but before the “cupcake rush,” there were no containers or boxes specifically designed for the task. Hard to imagine, but true! Thankfully, brownies and bars have never had that problem. Baked in a square pan—made from either trusty metal or pretty ceramic—they’re ready to go anywhere in a pinch. I always like to line my baking pans with overlapping pieces of parchment, using the overhanging ends to form “handles” that make pulling the bars straight out of the pan—and getting a nice clean cut—a snap. That way your bars are display ready, whether you serve them stacked or side by side.