I attended pastry school in France. Here are 6 tips for making the best brownies.

After dedicating time to pastry school and working in multiple bakeries, I've gathered some valuable tips for crafting the ultimate brownies. Vrinda Mahesh/Getty Images

During my training in France, I discovered that premium chocolate and thorough whisking of eggs play a significant role in producing exceptional brownies. I've found that adding nuts or caramel to the batter enhances the overall taste. With years of experience in various bakeries, I've honed my understanding of what makes a brownie truly delicious.

Here are six expert tips for creating the perfect brownies at home. For the richest flavor, I recommend using high-quality chocolate or cocoa powder. Roberto Machado Noa/Getty Images

Given the diverse range of flavors in chocolate, experimenting with different types can greatly impact the taste of your brownies. I favor using Dutch-process cocoa powder for a darker color and a richer flavor compared to the regular variety, which has a reddish hue and can have an acidic taste. Combining the cocoa powder with melted butter helps prevent a clumpy texture in the final product.

To achieve the most delectable fudgy brownies, I prefer incorporating cocoa powder into the melted butter. This method ensures there are no clumps in the batter. By allowing the butter to melt and remain hot, I then mix it into the bowl with the cocoa powder, blending until smooth. Subsequently, I add the remaining ingredients. This technique, known as blooming, guarantees the brownies have maximum flavor.

Adding espresso powder or instant coffee to the batter can significantly enhance the chocolate taste. Both coffee and chocolate share similar flavor profiles that complement each other perfectly in baked goods, resulting in a more intense chocolate flavor. When combined in the brownie batter, the bitterness of the espresso helps balance the sweetness of the chocolate.

A well-made brownie is characterized by its shiny top. To achieve this, I thoroughly beat the eggs with sugar until they become light, fluffy, and pale yellow. This process, which can take up to ten minutes, helps dissolve a significant portion of the sugar into the eggs, leading to a cracked, glossy surface. Although this step requires patience, it ultimately results in the best outcomes.

Adding unique toppings immediately elevates brownies. I enjoy folding in chopped chocolate, nuts, or crushed cookies. For a unique twist, I also like incorporating peanut butter, tahini, or caramel, finishing with flaky salt on top when they come out of the oven. However, I advise against overloading the batter with too many additions, as this can affect the texture and baking time.

A brownie can also serve as a fantastic base for whipped cream, vanilla ice cream, fruit, or a layer of chocolate ganache. My personal favorite topping is a tangy cream-cheese frosting.

To prevent overbaking, which can result in dry and chewy brownies, I recommend underbaking the brownies. Browning the batter can lead to excessive caramelization and a loss of moisture. To test for doneness, I insert a toothpick into the center of the pan. If the toothpick comes out with moist crumbs, the brownies are ready. Allowing the brownies to cool completely before cutting them ensures clean slices. For easier cutting, I sometimes chill the brownies in the refrigerator for an hour.