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.
For best results, brownies should be mixed by hand.
Use the pan size called for in the recipe. If the pan is too large, the batter may spread and overbake resulting in dry brownies. If the pan is too small, the batter may be too dense and the brownies may underbake.
Fully baked brownies will shrink away from the pan slightly. To test for doneness, insert a toothpick into the center of the brownies. If it comes out clean, the brownies are done.
Be creative when topping brownies. Use powdered sugar, chocolate frosting, chocolate curls, nuts or candied fruit.
Keep brownies fresh by cutting only the amount you need and covering the rest with plastic or aluminum foil.