Chocolate brownies are common favorites when it comes to snacks and baked goods. Aside from the regularly available ready-to-eat variants from groceries and food stores, many people also like to bake their own. The good thing is that many available products today have easy procedures for home baking. The only problem is that not all people are able to create the perfect brownies that are typically crisp on the outside and a little moist on the inside. Some brownies that are made at home end up being too hard or too crunchy. For the most part, hardening in brownies is mostly due to overcooking. In the field of baking, experts always emphasize the value of checking the brownies with the toothpick test a few minutes earlier than what is standard or what is written on the recipe. Doing the toothpick test early literally prevents overcooking the brownies. Most people neglect this part of the baking process and end up with overcooked and hard brownies. If the checking is done a few minutes earlier, the consistency will be much better.
Many people simply follow instructions by the letter and do whatever is instructed from recipe books. The right ingredients and techniques are used but despite all that the brownies may still end up as hard and too crunchy. Some hardness is expected at the top part or on the sides, but the inside part should at least be moist enough or chewy enough for a better overall result. If brownies are cooked for longer than usual, the tendency is that the dough will harden. There are also cases wherein hard brownies result from very high or uneven oven temperatures. In this particular case, some parts may cook perfectly but the other parts may be too dry and too hard. Experts also believe that people may also forget to have their freshly-baked brownies cooled evenly once taken out from the oven. This cooling process will help the brownies retain moisture and stop the cooking that could make them hard.