Brownies With Shiny Crackly Tops Recipes

BROWNIES WITH SHINY, CRACKLY TOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Whisk flour, cocoa, and salt together in a bowl.
• Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.

THE BEST BROWNIE RECIPE FOR A SHINY, CRACKLY CRUST

Steps:

• Position your oven rack in the center. Preheat your oven to 350° F. Coat a 13-inch by 9-inch pan with nonstick spray.
• Whisk together the flour, baking powder and salt in a bowl; set aside.
• Melt chocolate and butter in a double boiler or the microwave. Whisk together until smooth and set aside until lukewarm.
• Beat the sugar and eggs in a large bowl with an electric mixer on high speed until light and fluffy, about 3 to 5 minutes.
• Add melted chocolate mixture to the eggs and beat until no streaks of the egg mixture remain. Fold flour mixture into batter by hand just until combined. Fold in about three-quarters of the nuts, if using.
• Scrape batter into the pan. Scatter remaining nuts on top, if using. Bake for approximately 25 to 35 minutes. The top will look dull, a bit puffed and the edges will barely come away from the pan's sides. A toothpick inserted in the center will come out with many moist crumbs clinging. The longer you bake them, the drier they'll be, so don't over-bake.
• Cool completely in the pan set on a rack. Cut into 24 (6x4) or 32 (8x4) brownies. Store at room temperature for up to 2 days in an airtight container in single layers separated by parchment paper.

BROWNIES WITH SHINY, CRACKLY TOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Whisk flour, cocoa, and salt together in a bowl.
• Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.