making stiffer brownies/bars
so here's the deal--when i make brownies/bars, they usually have a very soft and gooey interior, with an almost cake-like crumb. when i slice them, the edges are always ragged, and generally look a mess.
At the bakery i work for(i don't do any of the baking there), the brownies are bars always come out very dense, with well defined, solid edges. What do i need to do to get my brownies to set up a little more like that?
one of the bakers mentioned that i needed to add more butter; if my brownies already have 3/4 cup, how much more should be added? does it even matter?