The Reason You Should Hit the Pan When Baking Brownies
As The Kitchn explained, the science behind this hack is simple — banging the brownie pan against the counter twice during the baking process helps push out any excess air in the batter. For macaroons, this step ensures that the delicate confections don’t have large air bubbles that ruin the structure of the cookie. For brownies, it just makes them deliciously dense. As a bonus, the tip also encourages extra cracking on top, which is perfect for those who enjoy that part of brownies.
If you’re looking for a few more tips for creating the best fudgy brownies, there were a few more tips. In terms of cooking time, you’ll want to err on the side of less is more. While the method of sticking a toothpick or fork into your baked goods to see if they come out clean works for cakes, for brownies you don’t necessarily want to rely on this trick unless you didn’t want cake-like brownies. Subtract a few minutes from the recipe’s stated baking time if you want a super gooey brownie, and be sure the baked treat will harden and firm up as it cools.
And, in terms of the ingredients used, you’ll want to swap some or all of the granulated sugar for brown sugar. The presence of molasses in the brown sugar means your brownies will achieve that dense, gooey texture.