Glad to be apart of this group. I love both blondies & brownies but,I can't seem to get the edges to stay soft. They come out rock hard whether I make them from scratch or use a store bought mix. Looking for some helpful tips, Thanks!
Jenni K - Nov 19, 2011
I will look for a better answer, but - do you use cooking spray or shortening in your pans? At least for cakes - I know cooking spray makes the edges get crispier... Let me see what info I can find and get back to you. :)
Jenni K - Nov 19, 2011
Here are a few tips I've found:

Baking it in a dark pan is not recommended. Dark pans hold heat well, but tend to cause the edges to cook quicker.

Do not bake the brownies in a overly large pan. Baking in pans larger than the recipe calls for will result in thin brownies that are easily overcooked, making them dry and hard.

Melt the butter into the the brownie batter instead of creaming it with the sugar. While many recipes will call for the butter to be creamed, melting the butter, particularly with the chocolate in a pan on the stove first, will result in a much denser and fudge-like brownie.

Bake the brownies just until the minimum time required. This will result in the most moist results. Over-baking will produce a drier, more cake-like brownie with hard, dry edges.

Store the brownies tightly in the pan with plastic wrap or a large plastic bag, secured with a tie. Covering the pan tightly will allow the moisture to stay in the brownies, keeping them soft and moist.

Use a light colored shiny pan to bake the brownies in, which will evenly conduct the heat throughout the pan.
Jenni K - Nov 19, 2011
That said, I think the edges are always a bit "crispier", which is the joy of brownies. Some people prefer the chewiness of the edge pieces, while others love the gooey center pieces. Me? I love both. I hope these tips help. Good luck!
Nancy Allen - Nov 19, 2011
Thank you so much for the great tips. I'll try the melting of the butter! I think i'll make some tomorrow! I'll let you know!
Jenni K - Nov 20, 2011
Great! I hope they turn out!
virginia parrish - Jun 1, 2012
I love the chewy corner pieces best but I also like the fudgey centers. I cook mine in a glass pan. the 8 in square is the perfect size for a boxed brownie mix. If you want to keep the edges from being chewey try cooking them a few minutes less than the box said. They continue to cook a couple minutes after you take them from the oven.I usually remove mine from 3-5 min earlier.