How to Store Brownies So They Stay Soft and Chewy (2024)

FAQs

How to Store Brownies So They Stay Soft and Chewy? ›

When wrapped tightly, aluminum foil can be used to keep your brownies fresh. Wrapping aluminum foil around individual brownies or a tin of brownies will block the air from entering and preserve their chewy nature.

Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.

Store brownies at room temperature by wrapping them tightly in plastic wrap or foil, or by placing them in an airtight container, such as a lidded tray or Tupperware container.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.

Problem 2: My brownies are too GOOEY

(Is there such thing?) Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge.

However, if you are making them for a special event, such as a bake sale, then you may prefer to make them 1-2 days ahead to be sure that they are at their very best.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Tips for The BEST Chewy Brownies:

Too much flour or cocoa powder will yield dry, tough brownies that are not chewy. I recommend using a digital kitchen scale to avoid this. If you don't have a scale, use the spoon-and-level method to measure your flour and cocoa. Use a light-colored metal pan.

Keep your leftover brownies fresh (and ready for snacking!) in an airtight container or the pan covered tightly with aluminum foil.

A brownie recipe with baking powder should be avoided as you'll most certainly end up with a cakey texture. Another reason your brownies may be cakey is too much mixing or beating during the cooking process. Of course make sure you have a high fat to flour brownie recipe.

How to make brownies soft again? ›

Heat a non stick pan on medium heat for about 5 minutes. On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Airtight Containers

Use parchment paper to layer brownies into an airtight container for best results. Tip: When storing brownies in an airtight container, add a slice of bread in with them. The moisture from the bread will help keep your brownies fresh and soft for a couple more days.

The best way to soften the hard edges is to cover the brownies with foil while they are still warm. The moisture created by a tight cover will keep the edges soft. (I can't stop myself from saying: the crispy-chewy-hard edges are what makes brownies so good, though.)

The amount of time varies, but it typically ranges from 1 to 2 hours. 5. Quick Cooling Methods:If you're pressed for time, consider placing your brownies in the refrigerator for about 30 minutes or in the freezer for 15 minutes. Ensure they are adequately covered to avoid absorbing any smells/flavors from your fridge!