When they are done cover them with a dish towel to keep the moisture in. If they do get hard, wrap them in a damp paper towel. Put them in the microwave for about 15 seconds and it will return the moisture to them. This also works for day old bagels.
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moisture loss.

when you first pull those badboys out of the over and they're all soft and gooey and delicious, they're as close to their "batter" state as possible. and as they sit out, the moisture evaporates and leaves them getting progressively crispier.

i imagine it's like a sponge drying out.

the storage of the brownies is key in keeping them doughy; once they're baked, stash them in the most air-tight container you can ... like tupperware.

i've also read a bunch of stuff about freezing them if they're going to be kept around for more than 2 or 3 days.
Source(s):
http://www.reciperiot.com/info/brownies.htm
(under "Cutting and Storing")

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A really good book for the "Why's" of cooking is called "The Joy of Cooking." They cover a lot of things that make you go, hmmm!

I recommend it if you want to know anything about what is going on in the pot, pan, or bowl while your cooking.

Its been around for a long time, and gets reprinted regularly, so you can pick it up fairly cheap, or maybe even cheaper used.

it is a GREAT resource to use in learning how to cook something new too. Their website is helpful too.
Source(s):
http://www.thejoykitchen.com/

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It may be the fat/oil you're using. Things made with real butter should be eaten immediately, because 1) they taste too good not to and 2) they don't hold moisture too well.

Coconut oil holds moisture very well and keeps things fresh much longer. I cut butter half and half with it if I know it's for something that won't all be eaten in a day, or something that for a few days down the road (like Christmas baking). In addition it tastes great in sweet baked goods--it adds a richness and depth of flavor you won't get with vegetable oil (soy oil), and it enhances the flavor of butter.
Source(s):
Personal experience

http://www.longlastbaking.com/2.html

http://www.coconutoil.com/peer_reviewed.htm

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FOOD SAVER

http://www.foodsavercanada.com/Images/products/FoodSaverINTP/Products/V2860.jpg

I love the food saver. It's a vacuum sealer. The beauty part for baking is that you can control the amount of air that you suck out of the bags or better yet canisters.

http://www.foodsavercanada.com/Images/products/FoodSaverINTP/Products/T02-0051-01C.jpg

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Why is this going to solve your "hard brownie problem"?

Well, all of the moisture is being sucked out of your brownies after they are baked. This is a sad fact of all baking. By removing most of the air around the brownies with the vacuum sealer, there is nowhere for the moisture to go except for back into the brownies.

Both the bags and canisters are resealable. So it's possible to grab a few brownies and reseal.

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Here is what I do with Brownies:

I bake a big batch of them. When they're out of the oven, I let them cool slightly (no more then 5 min) and put slabs that will serve 4 people into the foodsaver bags and seal. I stop the vacuum air suckage before the brownies are squished. Then, I toss them in the freezer where they keep for months.

Here's where it's going to get crazy. When I'm ready to serve them... I fill the sink with hot water. I toss the bag of brownies (straight from the freezer) into the sink. I let them sit in there for 10-15 min. Remember, these bags are sealed - there is no way for water to get in.

I open the bags and am rewarded with soft, moist, warm brownies that are exactly the same as when they came out of the oven.

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Here is the brownie recipe that I use:
http://www.hersheys.com/recipes/recipes/detail.asp?id=5008&page=1&per=10&category_id=5&topten=1

Its a little more work than the box mixes, but they taste really good. I figure it's ok to spend some extra time on them because I make large batches that last a long time. These also make great gifts!!!
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Howdy, just made a big batch of brownies for my Grandchilden for Easter. I always uses the mixes, but the secret I can tell you is not to NOT over cook them. I never go by the recommended time on any recipe I make, because oven temperature vary. I always set the timer about 15 minutes before the lowest recommended time and check to see for doneness. I use a toothpick. With brownies if a little stick to toothpick I still take them out. I cool completely. I store in Tupperware or a cake pan that has a lid. I have never had a problem with them getting hard. Good luck.
Source(s):
Experience of making many, many pans of Brownies!

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