Bake for about 50 — 60 minutes or
until edges of brownie have puffed slightly, middle feels not quite firm when touched lightly.
Tip: With aluminum foil, tent
the edges of the brownie pan if you see the edges turning black at the 15 minutes mark.
Bake until
the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
To make chocolate hearts, loosen
the edges of the brownies, and turn them out of the pan.
The edges of the brownie should be lightly browned.
Bake for 40 - 50 minutes, until
the edges of the brownies look slightly golden brown and the center is not quite firm when touched lightly, but is set.
Bake for 30 - 40 minutes, until
the edges of the brownies start to pull away from the pan slightly.
If you notice
the edges of your brownies are sticking up quite a bit, you can gently press with an offset spatula to flatten them out while the brownies are still hot (this will make the ganache go on in a smoother layer).
Tip: With aluminum foil, tent
the edges of the brownie pan if you see the edges turning black at the 15 minutes mark.