The secret is real butter, and lots of it. None of that margarine nonsense. And patience. My grandma taught me to never trust a timer; trust your nose and the look of the brownies. They should be barely pulling away from the sides of the pan when they're done. Old school tricks, but they work.

What you might be experiencing could boil down to the science of baking. It's not just about oven temperature – it's about the ratio of fat to flour, the type of sugar you use (caster vs granulated makes a diff!), whisking your eggs properly to get that nice crackly top, and knowing your pan material (glass vs metal changes bake time). Share the exact recipe and methods you've been using, and I could help diagnose the issue more accurately. You got this!

Stick to store-bought since you can't seem to handle the heat in the kitchen LOL

It might help to check your brownies a bit earlier than the time in the recipe. Oh, and let them cool in the pan completely before trying to cut them. They keep cooking a bit from the residual heat. Stick with it!

Oh honey, I feel your pain. I had to switch to gluten-free and it took me forever to get it right. The key for me was the type of flour I used, and making sure I know exactly what consistency to look for in the batter. It should be thick but not too thick. Are you at sea level? Sometimes altitude messes everything up! Anyway, lots of trials and errors, you'll get there!

Haha, brownies are like the easiest thing ever, how can you mess them up? Just follow the box instructions LOL. But really, make sure you're not opening the oven door too much, it'll mess with the temp. Try a simple recipe and don't get fancy. Brownies are brownies, not rocket science.

omg I had the same problem until my bf’s sister showed me her recipe. she swears by melting the butter with the cocoa powder before adding it to the sugar. idk why but it always turns out fudgy and perfect. u should definitely try it!

Hey, sounds like you've had some real bad luck with brownies. The trick is testing for doneness with a toothpick inserted in the center – should come out with some moist crumbs, but not wet batter. Overmixing can also make them tough, so just stir until combined. If your oven temp is correct, it might be your bake time. And for goodness sake, let them cool before cutting into them. I Don't have a no-fail recipe per se, but King Arthur Flour has never steered me wrong. Good luck!