How to Tell Brownies Are Done

Ever pulled a tray of brownies out of the oven only to find them too gooey or too dry? It happens to the best of us. The good news is you don’t need a fancy thermometer or a PhD in baking to get it right. A few simple checks will let you know exactly when those brownies have hit the sweet spot.

Look at the surface

The top of a properly baked brownie should look set and slightly cracked. If the surface is still shiny and wobbling, the middle is probably under‑baked. Edge pieces usually firm up first, so if the edges are pulling away from the pan and look dry while the centre still jiggles, give it another minute or two.

Do the poke test

Grab a thin skewer, toothpick, or the tip of a butter knife. Gently insert it about halfway into the centre. If it comes out with a few moist crumbs clinging to it, the brownies are done. Too much wet batter means you need more time; a completely clean stick indicates they’re overbaked and might be cakey.

Another quick trick is the finger press. Lightly touch the top – it should feel set but still give a tiny bit under your fingertip. Think of a fudgy brownie as a soft, but firm, pillow.

Don’t forget to trust your nose. A subtle nutty aroma signals the sugars have caramelized just enough. If you smell raw flour, keep baking.

Timing is a helpful guide, but ovens vary. Most 8‑inch square recipes bake at 350°F (175°C) for 20‑30 minutes. Start checking at the lower end of the range, especially if your pan is dark or you’re using convection.

When you finally pull the brownies out, let them cool in the pan for about 10 minutes. This lets the centre finish setting without over‑drying. After that, lift the whole slab onto a wire rack, cut, and enjoy.

By watching the surface, using the poke test, and listening to your senses, you’ll stop guessing and start serving brownies that are perfectly fudgy, moist, and crack‑topped every single time.