[‘Melt butter gently and let cool slightly before mixing with eggs to avoid lumps.’, ‘Do not overmix after adding dry ingredients to keep brownies fudgy, not cakey.’, ‘Use candies that won’t melt into a mess, such as mini peanut butter cups, candy corn, or chocolate chips.’, ‘Start checking brownies at 25 minutes to avoid overbaking.’, ‘Cool brownies completely before slicing for cleaner cuts.’, ‘For vegan version, substitute butter with coconut oil and eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water).’, ‘For gluten-free, replace all-purpose flour with a gluten-free blend and ensure candies are gluten-free.’, ‘Store brownies in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months.’]