Can I use oil instead of butter?

Technically yes, but... (deep sigh) I really don't recommend it. Butter gives brownies that rich, velvety texture and incredible flavor that oil just can't match. That said, if you absolutely must substitute, use 3/4 cup vegetable oil instead of 1 cup butter. The texture will be denser and the flavor less complex, but they'll still be edible. Just promise me you'll try the butter version at least once.

How do I prevent dry brownies?

Oh honey, dry brownies are the saddest thing, My top three tips: 1) Underbake slightly (remember - moist crumbs on the toothpick), 2) Don't overmix the batter, and 3) Store them properly in an airtight container. Also, make sure you're measuring your flour correctly - too much flour is the #1 cause of dry brownies. Spoon it into the measuring cup, then level it off - no packing.

Why don't my brownies have that shiny, crackly top?

Ah, the elusive crackly top, This comes from properly dissolving the sugar in the melted butter before adding other ingredients. Take your time with this step - stir the sugar into the warm butter until it looks glossy and slightly grainy. Also, make sure your eggs are at room temperature and beat them in really well. Cold eggs can ruin the magic.

Can I make these without eggs?

I've experimented with egg substitutes, and while flax eggs or applesauce can work in a pinch, the texture just isn't the same. The brownies turn out more cakey and less fudgy. If you need an egg-free version, I'd recommend finding a recipe specifically designed that way rather than modifying this one. Some things just can't be improved upon.

How do I get clean cuts without the brownies sticking?

Two words: chilled knife, After letting your brownies cool completely (I know, the wait is torture), pop them in the fridge for 30 minutes. Then use a sharp knife dipped in hot water and wiped dry between each cut. The cold firms up the brownies while the hot knife glides through cleanly. Works like a charm every time.

Ultimate Fudgy Brownies Recipe with 4 Secret Tips -

Name: Ultimate Fudgy Brownies Recipe with 4 Secret Tips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter; 2 cups (400g) granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup (120g) all-purpose flour; 3/4 cup (75g) cocoa powder; 1/2 tsp salt; 1/2 tsp baking powder; 1 cup (175g) chocolate chips (optional)

Ultimate Fudgy Brownies Recipe with 4 Secret Tips

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Classic homemade brownies with a rich, fudgy texture and deep chocolate flavor.

Author: RecipeZest
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 24 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (225g) unsalted butter
2 cups (400g) granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup (120g) all-purpose flour
3/4 cup (75g) cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup (175g) chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Melt butter in a saucepan over low heat. Remove from heat and stir in sugar.
Beat in eggs one at a time, then add vanilla.
Sift together flour, cocoa powder, salt, and baking powder. Stir into batter.
Fold in chocolate chips if using. Pour batter into prepared pan.
Bake for 25-30 minutes until a toothpick comes out with moist crumbs.
Cool completely before cutting into squares.

Notes

For extra fudgy brownies, reduce baking time by 2-3 minutes.
Store in an airtight container for up to 5 days.
Freeze for longer storage – thaw before serving.

Find it online: https://recipeszest.com/fudgy-brownies-recipe-with-secret-tips/