I divide the batter in half: chocolate chips in one half, none in the other. I follow the recipe exactly, mixing eggs with cocoa, baking powder, salt, vanilla, and espresso powder as I heat the butter and sugar then adding the hot mixture to the eggs along with the flour. Could the chocolate chips lend just enough additional fat and sugar to the batter to produce that elusive shiny crust? Could it be.? The final ingredient in the recipe is "2 cups chocolate chips." I'd been leaving the chips out, to save money.
Why are my brownies suddenly dull as dishwater? I re-read my original recipe, a recipe I've made upwards of 100 times. And guess what? EVERY BATCH OF BROWNIES I MAKE HAS A DULL CRUST. no beating at all and adding the eggs at different points in the process. I won't bore you with their exact nature suffice it to say they're a combination of hot melted butter vs. Some bakers say the key to making brownies with shiny crust is dissolving the sugar in melted butter before adding others call for several minutes of beating, to make sure sugar and egg are fully combined. Thus the successful brownie's signature shiny/delicate/flaky top crust. Wanting to discover the science behind the shine, I Google "brownies with shiny crust." And come upon several sources in agreement with one another: shiny crust is the result of dissolved sugar and egg migrating to the brownies' surface as they bake, where the sugar melts and becomes shiny and the egg white joins the sugar to form a very thin, delicate layer of meringue. I start the shiny crust quest with our Fudge Brownies recipe, which makes a reliably shiny crust every time. Without further ado, here's my secret to brownies with shiny crust.
#BROWNIE RECIPE FROM SCRATCH PLUS#
Oh, the trials and torture we go through for you, dear reader! Suffice it to say, my neighbors – plus the car repair guys down the street, AND my pals at Titcomb's Bookshop – are very happy right now. How do you attain this elegant/attractive crust? I discovered the answer, but not before baking multiple batches of brownies over a couple of days.
#BROWNIE RECIPE FROM SCRATCH SERIES#
Some brownies have a dull, matte-brown crust.Īnd some brownies have a a mere glimmer of satiny sheen.īut some brownies have an ethereally delicate top crust, a series of whorls and ridges that shatter with every bite, showering lighter-than-air chocolate flakes onto plate and counter. Inquiring bakers want to know: what's the secret to making brownies with shiny crust?
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