On 7/17/2020 at 9:51 PM, ccp900 said:saw that there are a ton of articles on brownies as inclusions that are dense chewy and yet not frozen hard like a rock...what would it be in brownies that would do that?
I'm not an expert on ice cream inclusions but I'd guess the high ratio of sugar and fat is probably your answer. The only water in most brownies is what's in the butter and eggs and there's more than enough sugar to deal with it. A really fudgy brownie like the Paul Young type which are very high in fat and sugar (including a fairly high ratio of glucose) are probably not easily frozen hard in most freezers. Not sure how you'd transfer that to other baked goods without messing with their texture. Although, when I used to bake a ridiculous amount of cookies to give out at Christmas, I started early and kept them in the freezer and most of them were not too hard to eat straight out of the freezer so you may be worrying unnecessarily about the hardness aspect. The crunchy/crispy aspect is another thing entirely and probably much more difficult to accomplish without resorting to some sort of coating for the pieces to prevent moisture influence.
Edit: left a "d" off of "and" and yes... it was going to bother me if I didn't fix it. 
