Do not overmix the batter to avoid tough brownies. Mix until just combined.

Avoid overbaking; brownies should look slightly underdone in the center and continue to set as they cool. A slightly moist crumb on a toothpick is ideal.

Always let brownies cool completely before cutting to ensure they firm up and prevent crumbling.

For easy removal, line your baking pan with parchment paper, leaving an overhang on the sides to create 'handles'.

Store baked brownies at room temperature in an airtight container for 3-4 days, or refrigerate for up to a week.

To freeze, wrap individual brownies tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat by letting them come to room temperature or warming briefly in the microwave.

Customize your brownies by swapping vegetable oil for melted unsalted butter or coconut oil. For a dairy-free option, use plant-based milk and oil.

Add mix-ins like chocolate chips (milk, dark, or white), chopped nuts (walnuts, pecans), a teaspoon of vanilla extract, or a dash of espresso powder to enhance flavor. You can also swirl in peanut butter or cream cheese before baking.