Sharing is caring! Brownies 101. How to make classic fudge brownies with that cracked shiny top.

Most of us have
probably achieved this already. But do you knowwhat causes this? Sugar! Dissolved sugar at that. Heating up your
sugar and butter (without boiling) results to this shiny top phenomenon. Somehow, the dissolved sugar comes up the
surface and forms this thin layer of shiny crust. It then follows that the best brownie recipe to achieve this is the one
with LOTS of sugar . My favorite go-to recipe for this kind of brownie is the King Arthur Flour recipe. Here it is.
Enjoy!
Classic Fudge Brownie
*From King Arthur Flour website
Ingredients:
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups All-Purpose Flour
2 cups chocolate chips
Procedure:
1) Preheat the oven to 350F. Lightly grease a 9" x 13" pan
2) Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso
powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar
and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to
heat (or microwave) briefly, just until the mixture is hot (about 110F to 120F), but not bubbling; it'll become shiny
looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny
top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a
few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but
not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

caramel swirl chocolate brownies recipe

Ingredients:
150g butter
200g dark chocolate, chopped
2 eggs, beaten
175g soft light brown sugar
55g plain flour
1 tsp baking powder
4-6 tbsp Caramel, plus extra to serve
Method:
1. Preheat the oven to 180C (160C for fan ovens) Gas Mark 4.
2. Melt the butter with a quarter of the chocolate gently in the microwave.
3. Beat the eggs with the sugar in a large bowl until light and fluffy and then sift in the flour and baking
powder. Stir in the melted chocolate mixture.
4. Add the rest of the chocolate. Spoon into the tin. Beat the caramel in a small bowl and swirl into the
mix.
5. Bake for about 30 minutes, they should still be sticky in the middle if you test with a knife. When cool
cut into squares.