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brownie

I make the best brownies in the world


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41 Comments

  1. isn’t the shiny layer because the sugar has time to melt and not because of the airiness? there are other mixing methods for brownies that also result in a shiny crust without beating your eggs with the sugar

  2. One tip: if you want fudgier brownies, instead of 3 whole eggs, mix 1 whole egg and 2 egg yolks, in this way the content of fat will be more and then brownies will turn out fudgier, and I also brown my butter and add espresso shot to it, it just elevates the flavour more.
    The shiny crackly top on browny actually comes when the sugar is properly mixed in the batter and the batter is fluffy and soft

  3. I could care LESS what they look like!! The OBVIOUS GREAT TASTE is what it’s all about!! I can only think of one instance where I would care what the top looked like. THAT would be if I was entering my Brownies in a State Fair Baked Goods Contest!! 😮 🙄

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