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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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.
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.