Brownies can stick to the pan for several reasons. One common cause is not greasing or lining the pan properly. Always grease the pan with oil, and line it with parchment paper, leaving an overhang for easy removal. If you skip this step, the batter can adhere to the pan. Additionally, if the brownies are overbaked or underbaked, the texture can become too sticky. Let them cool completely before cutting; hot brownies are more prone to sticking.

For small batches of brownies, you don’t necessarily need an electric mixer; you can easily mix the ingredients by hand with a whisk or spatula. Since the recipes are eggless, there’s no need to worry about foaming eggs, which usually requires an electric mixer. However, if you’re making a large batch, using an electric mixer can help save time and ensure the ingredients are evenly incorporated, especially when mixing thick batters.

For brownies, the best chocolate is good quality semi-sweet chocolate (around 60% cocoa). You can use a chocolate bar, couverture chocolate, or high-quality baking chocolate chips for the brownie batter. These will give your brownies a rich, balanced flavor. For the topping, use bittersweet chocolate (70% cocoa) for a deeper, more intense flavor. Avoid using sugary chocolate bars, as they will not melt evenly and can make the brownies overly sweet. High-quality chocolate bars contain cocoa mass and cocoa butter, which ensure a smooth, rich melt and a more balanced flavor.

To check if your brownies are done, use the toothpick test. Insert a toothpick or cake tester into the center of the brownies. If it comes out with just a few moist crumbs (but not wet batter), the brownies are done. If it comes out clean, they may be overbaked. The edges should be firm and slightly pulling away from the sides of the pan, while the center may still appear soft. Brownies should have risen evenly across the surface