The last time I cooked brownies, it was overcooked. It was supposedly soft because air will make it harder if you want it to serve on the table uncovered. I remember Mary, she told me that inorder to keep the moisture on it, we should cover the brownies with sliced bread. I haven't tried it but I will. My husband just asked me to seal it in plastics to keep it soft but when we ate it, it was as hard as Philippine stick bread. Still tasted good, the kids even ate it still with milk. Below is Applebee's Blonde Brownies recipe. Enjoy!
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.