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Nov 5, 2009 02:09 AM

Why do my brownies always turn out this way?

OK, so I fancy myself a fairly good cook, but I can NEVER get my brownies to turn out right. (This is, admittedly, from a box.) I always follow the directions on the box, but they always turn out hard and overcooked on the edges, and undercooked and gooey, almost liquid, on the inside. I don't think it's my oven, because I never have trouble getting my cookies to turn out fine, and cakes too, but it's those darn brownies!!!!
Chowhounds, I KNOW you know the answer to this one, WHAT am I doing wrong???

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    1. You're using a box mix... j/k

      Turn the temperature of your oven down and cook for a longer time.

      1 Reply
      1. re: Bryn

        The temperature is 50°F too high.

        Use a glass pan or cake strips around the outside of a metal pan will prevent the edges from getting hard.

        I use an twin-wall insulated metal pan for brownies for this reason.

      2. First of all, stop using a box :P

        Secondly, you can never really go by cooking times on a boxed recipe, as every oven is a little different and cookware has a big impact as well. What type of pan are you using? Glass? Aluminum? If the outside is overcooked and the inside undercooked, then lower your temp and cook them longer- this will cook them more evenly.

        Third, I don't think this is industry wide, but there seems to be a small trend in packaged foods to minimize cooking times regardless of the negative impact on the finished product. I think the belief is that if the average buyer looked at the package and saw the time it took to actually cook/bake the product properly, they'd walk the other way. I'm not saying this is happening here, but I wouldn't be surprised if it was.

          1. Hi... I use the boxed brownies from Costco (ghirardelli) and I can't make them as great as these ones... they take forever to cook (an hour for a small tray) but they are amazing. I would agree with the advice to increase the cooking time and lower the heat; also let them sit for a while after cooking (if you can!) because they firm up on the counter.