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

• I’ve found using high-quality chocolate and thoroughly whipping the eggs leads to the best results.
• To elevate brownies even more, I like adding some nuts or caramel to the batter.

To test if the brownies are done, I just stick a toothpick in the center of the pan. The toothpick should have moist crumbs on it, since a completely cooked brownie may still be a little soft in the middle when fresh out of the oven.

For clean slices, I let the brownies cool completely before cutting into them. To speed up this process, I sometimes chill them in the fridge for an hour.