Grease the baking dish, making sure to get all the corners.
Use a good quality dark chocolate as well as cocoa powder like Callebaut Extra Brut.
Pick a pan that is big enough. Brownies are traditionally flat, meaning that you should pick a bigger pan over a smaller one. Smaller pans will necessitate more time in the oven.
Mixing the dry ingredients completely before transferring into the wet ingredients will cut down on the amount of time you mix the batter. The less the batter is mixed, the creamier and fluffier your brownies will turn out.
