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Brownie with Shiny Crust

With milk powder, sugar, whole milk, and heavy cream.

If you are here because every other recipe for a Brownie with a Shiny Crust has failed you, you are in the right place. Although there are many recipes out there promising a shiny crust, they seem to ignore the one thing that matters most: that not all white sugars are the same.

Regular white sugars may differ in the only thing that matters when aiming for a shiny crust; and this is the size of the sugar granules. This size may vary among sugar brands, sometimes even among batches within the same brand. The difference in the size may be unnoticeable and unmeasurable, but it is enough to fully interrupt the sugar’s ability to dissolve during baking, especially in a batter very low in humidity and very high in fat; just like a brownie’s batter is.

In the recipe, I give you three ways to achieve this:

  1. Ground the sugar in a blender until fine; I love this method because it also allows me to use Demerara sugar, which I prefer because it makes the brownie more flavourful
  2. Use superfine / caster sugar, which is finer than regular sugar
  3. Dissolve the sugar by heating it with the eggs over a saucepan with simmering water.

 

Below is my own recipe, perfected over the years, but you can also use the methods mentioned above in any recipe you trust to create a shiny crust.

The recipe

Brownie with Shiny Crust

Print recipe
Ingredients:
  • 1 cup = 237 ml , 1 tablespoon = 15 ml , 1 teaspoon = 5 ml
Instructions
  • Preparation: Preheat the oven to 175ºC / 350ºF. Lightly grease a 23 cm (9'') square pan and line it with baking paper, leaving the sides overhanging.

    Finely chop the chocolate (285 g; 5.6 oz).

    Place the sugar (245 oz; 8.6 oz) into a blender and blend it into a powder. You can skip this step if using superfine/caster.
  • Melt the butter: Cut the butter (160 g; 5.6 oz) into 2 cm/1 inch sticks and place it in a medium saucepan. Bring it over medium heat, and cook, stirring often with a rubber spatula, until the butter melts. Remove from the heat.
  • Melt the chocolate: Add the chopped chocolate to the hot butter and stir until melted. The residual heat should be sufficient to melt the chocolate completely. If the chocolate doesn't melt completely, bring the saucepan back over medium heat briefly, stirring until all the chocolate has melted.
  • Add the sugar: Add the finely ground sugar and stir to combine.

    Note: The finely ground sugar is essential for achieving a shiny crust. If you don't have a blender, here are two alternatives:

    1. Use superfine sugar or caster sugar.

    OR 2. Dissolve the sugar by heating the eggs and sugar over a bain-marie. Here’s how to do it: Whisk the eggs and sugar together in a heatproof bowl. Place the bowl over a saucepan with simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Warm the mixture, whisking constantly, until the sugar completely dissolves. You can check if it’s ready by feeling for sugar crystals; you shouldn’t be able to feel any when you rub the mixture between your thumb and index finger (this typically happens around 60ºC / 140ºF if you have a thermometer). Once the sugar is fully dissolved, remove the bowl from the heat and let it cool briefly before gradually stirring it into the melted chocolate and butter.
  • Add the eggs: (3 large eggs), one at a time, stirring well after each addition. Note: Use room temperature eggs or the brownie will not bake if the eggs are cold. It may dry on the sides while remaining raw in the centre.
  • Add the salt (½ teaspoon); stir briefly to distribute.
  • Add the flour (85 g; 3 oz) and stir in two steps:

    • First, stir until no flour streaks are visible.

    • Then, set a timer and stir vigorously for one minute. This step is crucial because vigorous stirring activates the gluten in the batter, transforming it from a loose, grainy mixture into a tight, shiny batter. Without this transformation, the batter will turn into an omelette during baking. Do not use a mixer; it may incorporate air andnegatively affect the brownie.
  • Let cool for one hour: Place the baked brownie on a cooling rack and let it cool and set for at least one hour. Remove from the pan by lifting it from the overhanging baking paper, cut in portions and enjoy.

    Tip for cutting brownies into neat, clean pieces: Place the brownies in the freezer for 1-2 hours. Then, cut them with a sharp knife, rinsing it in warm water and wiping it clean with kitchen paper as you go.

  • Storing: Will keep well for 4-5 days in an airtight container, stored at room temperature.

    Freezing option: Lay a tray with parchment paper, arrange the brownies on it and freeze for 2-3 hours. Then place them into in a sealable bag and freeze for up to one month. To thaw, remove from the bag, unwrap, and leave it on the parchment paper. It takes less than an hour to thaw completely.

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