only the bottom of the pan is greased, allowing the brownies to adhere to the sides as they rise to prevent the center from collapsing
Line the pan with aluminum foil when making several batches of brownies. Extend the edges of the foil a couple of inches over the edge to form a handle for easy remove
For cake-like brownies, use recipes with more eggs. For chewy brownies, use recipes with fewer eggs
For fudgy brownies, use recipes with more butter and chocolate and less flour.
To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate
For best results, brownies should be mixed by hand
Overmixing the ingredients can cause brownies to turn out tough or a thin crust may form on top
Mix wet and dry ingredients just long enough to blend them. Do not over-mix after the eggs have been added.
Be creative when topping brownies. Use powdered sugar, chocolate frosting, chocolate curls, nuts or candied fruit
