Fudgy Brownies with a Shiny, Crackly Top | A Pastry Chef’s Sugar Trick

Fudgy Brownies with a Shiny, Crackly Top | A Pastry Chef’s Sugar Trick 📘 The Home Pastry School, my ebook with 90 Italian and international desserts, explained one detail at a time, including fudgy brownies, a chocolate fudge layer cake and the torta Caprese: That shiny, paper-thin crackly top comes from one place: a grain of sugar that has completely dissolved before the brownies go into the oven. Today I follow that grain from the bag to the knife, and show you how to dissolve it. Sugar into the hot butter and chocolate, eggs whisked until glossy but not foamy, and a simple two-finger test. Underneath, a dense, dark, fudgy center. Only 3 eggs, one 20 cm (8 in) metal pan, 16 brownies. With variations: toasted hazelnuts, flaky sea salt, a hazelnut swirl, and a gluten-free version. #brownies #fudgybrownies #brownierecipe #chocolate #italianchef