Let brownies cool completely
Chill brownies in the refrigerator for 30 to 60 minutes
Lift brownies out of the pan using parchment paper
Use a sharp chef’s knife or bench scraper
Warm the knife in hot water
Wipe the knife dry before each cut
Cut with one firm downward motion
Clean the blade between cuts
Score the top lightly before cutting fully
Use a plastic knife for extra fudgy brownies
Use a ruler for even portions
Cut in a single direction instead of sawing
Trim the edges first for cleaner squares