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The Ultimate Brownie Guide: How to Get a Crinkly Top!
A deep-dive into the science of fudgy brownies with a glossy, crinkly top, focusing on sugar dissolution and low water content.
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Ingredients
- 200 g dark chocolate (high quality, non-negotiable)
- 200 g caster sugar (superfine sugar; 1:1 ratio with chocolate)
- 115 g butter (to be browned)
- 2 eggs (large)
Steps
- 1
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.
- 2
Melt the dark chocolate and combine it with the hot browned butter.
- 3
In a separate bowl, add the caster sugar and eggs.
- 4
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.
- 5
Fold the chocolate and butter mixture into the egg and sugar mixture.
- 6
Bake until the top is shiny and crackly (typically 20-30 minutes at 350°F/175°C 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 per serving
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