Better Brownies

Brownies

For moist, chewy brownies, add two tablespoons of corn syrup to your batter before baking.
For some extra chocolate flavor, add a cup of chocolate chips to your brownie mix before putting it in the pan.
Use the pan size called for in a recipe. Brownies made in a too-large pan will be overbaked; those in a too-small pan will be underbaked.
For easier cutting, cool brownies and bars completely and use a plastic knife or table knife.
Make sure to let your brownies cool off for a while before cutting and serving them. Otherwise they will stick to the pan and be hard to remove.
You can always use a microwave oven to melt your butter and cocoa. But be sure to use a microwave safe bowl if you do.
If you have any leftover brownies (or want to make them beforehand), go ahead and place them in an airtight container and leave them out at room temperature. They'll be best within the first couple of days after making them.
While uncooked brownie batter may taste like heaven, the presence of raw eggs can increase your risk of getting Salmonella.
If you're not sure whether your brownies are done or not, take a toothpick and stick it into one of the brownies. If it is clean when you pull it out, your brownies are done. If the toothpick has brownie batter on it, they need a little more time.
Make plain brownies special by melting a few of your favorite candy bars, along with a splash of milk, in the microwave. Use the melted chocolate mixture to top the brownies.

Better For You Brownie Recipes