Let the brownies cool for 10 to 15 minutes. Grab a potholder and firmly hold the side of the pan. Use a butter knife or pastry knife to cut the brownies into squares. As you cut, smoosh the brownies on all sides of each square with the knife. This helps the brownies keep a better shape.
Look for sides that pull away, tap the top to feel if the brownies are firm, and look for a few cracks to tell if your brownies are done. Insert a toothpick to see if the brownies are underdone, fudgy, or overbaked based on how many crumbs cling to the tester. Stick a thermometer into the brownies to ensure that they've reached 165 °F (74 °C
Using a Glass Baking Dish Glass baking dishes are ideal for casseroles—like these recipes made in vintage Pyrex dishes —but they’re not the best for brownies. The thick glass makes it harder for your brownies to bake, which could leave them gummy and unevenly cooked.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Mix sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined. Spread the batter into the prepared pan. Decorate with walnut halves.
Preheat oven to 325°F. Line a 9×9 baking dish with parchment paper and coat it with nonstick spray. Set aside. In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
Set batter aside. Step 3: Cream together the butter and sugars in a mixer. Add the egg and vanilla, making sure to scrape down the sides of the mixing bowl. Step 4: Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
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brownies taking too long to cook
