Well, Pam after a bit can give things a sticky build up.
Here's what I'd do:
put parchment on the bottom or even aluminum foil that extends over the edges (to lift out after cooking). Greese them well.
Bake brownies, cool, refrigerate, if used foil, pull out and cut in bars, peel of foil. If used parchment, cut and hopefully they'll come out.

I'm sure you are doing nothing wrong.

I'd try greasing the pan then dust with cocoa or flour, I prefer cocoa because of color.

Another method would be to line the pan with parchment paper.

One question... is the rack in your oven in the middle? You might try moving it higher as it sounds like the bottom is baking to quick. Also, test brownies halfway between the side and middle, they will finish cooking after you take them out of the oven.

Nancy

Try greasing the pan with butter or crisco and dusting with flour and shaking the excess out....
There really shouldn't be a problem....but I have never greased a pan with oil.
Linda C

If you only have the problem with that brand, it probably isn't your oven racks, how you're preparing the pans, or the amount of spray or oil you use. Could it be that there's too much sugar in the brownie mix? I wonder if its time to give up on that brand and stick (ignore the pun) to the ones that work.

Are you letting them cool completely before removing them? Also, I cut brownies in the pan, I don't try to turn the whole thing out to cut them.

Also find oil unsatisfactory for greasing a pan for baking. I use butter or Crisco. Dusting with flour or cocoa should solve the problem even with oil or Pam. Try the Pam with flour in the spray or Baker's Joy (same as Pam with flour but been around longer).

A parchment lining should cure it, too.

Thanks for the suggestions ..

I bake the brownies on the middle oven shelf; I let them cool before cuttng them in the pan; I test the brownies often while they are baking so I don't think I over-bake them. I only have had this problem with this particular brownie box mix. Customer Service at Krusteaz (they make the mix) says I oil the pan too much & that too much oil will make them STICK (!!) ... does this make sense? There is no build up of oil on the pan from previous baking & it happens even in a new pan- glass or metal.

I shall try next time I use this mix to either put foil in the pan bottom or dust some flour over the greased pan to see if it helps. Krusteaz claims I'm the only one who has mentioned this problem with the brownie mix but I suspect the problem lies with their recipe mix & I have tried more than one of these boxes from Krusteaz from Sam's!

OK, that's a new one on me. I could see where too much oil would cause them to be "sloppy" on the bottom and not come out cleanly, but not literally stick to the pan.

If it were me, I'd skip the oil and the Pam and use the very light coating of butter and cocoa dusting.

That's the lamest excuse I ever heard!
Buy another brand!

Line the pan with Reynolds Wrap Release Non-Stick Aluminum Foil and avoid having to treat the pan with anything. It works like a charm.... -Grainlady

My husband has used that brand without problems. Possibly he flours the pan after greasing - that is what I did in the past do instead of just oiling for any kind of baked good. I usually do brownies from scratch - there aren't that many ingredients in brownies so I don't see a lot of point to a mix.

Another thing to try is Baker's Joy spray - it is a mix of oil and finely powdered flour. The release from the pan is excellent - better than greasing and flouring. And the amount of flour is small enough that it doesn't leave noticeable flour on the finished baked good.

I am wondering why, if you have tried other brands and have not had the sticking problem, you continue to buy the Krusteaz brownies. Do they taste so good that its worth it to you to loose part of the batch each time? There are so many other brownie mixes on the market, and making them from scratch is not so complicated either.

Next time you shop at Sam's just walk quickly past the display of Krusteaz. If you find your hand reaching for a box, pull back immediately, put both hands on the shopping cart handle and walk away with your head held high and your eye on the next aisle. And dump the boxes you may still have in your pantry.

I have read never to oil a pan but to use a solid shortening to avoid those kinds of problems, and then flour or dust with cocoa. I have never used oil. To me, the heavy sugar content thing makes some sense. However, as others have said, use parchment paper and avoid the whle problem.

-use solid shortening (butter or crisco)
-dust w/ cocoa or flour, so the powdered material is what's pulling away fromthe pan
-let baked goods cool for ten minutes--no more, no less--and then remove from the pan

-use parchment or foil in the pan (butter the pan first, add the lining material cut to fit the bottom, or cut to go up two opposite sides), butter again, and dust w/ flour or cocoa.

But why?

LOL! Mimsic, you're playing with fire there. Krusteaz fans are not easily disuaded. It's like Coke vs Pepsi, the loyalty there. It just has a taste that some people really like.

Hmmm, a brownie mix with a taste that's hard to resist.

And a name that is reminscent of the Simpsons?1 Wha'? ...Doh!