The Ultimate Brownie Guide: How to Get a Crinkly Top!
This recipe first appeared on how the cookie crumbles. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A deep-dive into the science of fudgy brownies with a glossy, crinkly top, focusing on sugar dissolution and low water content.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
Weights are estimates. Together, the ingredients weigh about 615 g before cooking, which is about 50 g per serving.
Steps
Brown the butter in a saucepan over medium heat, whisking constantly until the milk solids turn golden brown and smell nutty. This evaporates water content which is crucial for the crinkle.
Melt the dark chocolate and combine it with the hot browned butter.
In a separate bowl, add the caster sugar and eggs.
Whisk the eggs and sugar together using an electric mixer on medium-high speed for at least 2 minutes. The goal is to dissolve the sugar completely so it can recrystallize on the surface during baking.
Fold the chocolate and butter mixture into the egg and sugar mixture.
Bake until the top is shiny and crackly (typically 20-30 minutes at 350°F (180 °C)/175°C (350 °F) depending on pan size).
Notes
The secret to the crinkly top is the 1:1 ratio of chocolate to sugar and the 2:1 ratio of chocolate to eggs. Using caster sugar is preferred over granulated because it dissolves faster. Browning the butter is highly recommended to remove water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 245
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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