The edges look set and slightly pulled away from the pan
The center looks just set, not wet or sloshy
A toothpick inserted in the center comes out with a few moist crumbs
The top looks matte and may have a thin crackly layer
The brownies no longer jiggle when the pan is gently shaken
The surface feels firm to a light touch
An inserted toothpick does not come out with raw batter
The brownies smell fully baked and chocolatey
A knife inserted near the center comes out mostly clean with crumbs
The internal temperature reaches about 165°F to 205°F, depending on desired fudginess