Commercial brownie mixes usually contain sugar and corn syrup. These sugars would contract on the heated surface during caramelization. The cake part underneath part expands. The difference in expansion of the two materials would explain a cracked, flaky top.

This type of crust is possible in a homemade recipe as well. The trick is really beat the sugar, butter and eggs as much as possible before adding the other ingredients. This will actually produce a a layer of meringue.

By lmn

Published: March 29, 2011

Brownies, two ways





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Prep time: 30 minutes

Cook time: 30 min

Total time: 1 hour

Yield: 32 brownies

Chocolate Brownies:

1/2 cup Butter or margarine (melted)

1 cup Granulated sugar

1/2 cup All-purpose flour

1/2 cup Cocoa powder

2 Well beaten eggs

1 tsp Vanilla extract

Directions:

1.) Butter 8 inch square pan. Sprinkle pan with 1 tsp cocoa powder, tapping the pan to spread it evenly.

2.) Combine all remaining ingredients in a large bowl and stir well.

3.) Bake at 350°F for 20 to 25 minutes.

Brown Sugar Brownies:

1 1/3 cups All-purpose flour

1 cup Brown sugar

1/2 cup Butter or margarine

1/4 tsp. salt

1 tsp. Baking powder

1 Egg

1 tsp Vanilla extract

Directions:

1.) Grease 8 inch square pan.

2.) Mix dry ingredients and set aside.

3.) Beat butter, sugar, egg, and vanilla until smooth. Stir in dry ingredients until well blended.

4.) Spread in pan. Bake at 350°F for 20 to 25 minutes.