Brownies (Mark Bittman baseline recipe), with variations tested for a glossy skin
Adam Ragusea · ♥ 37.4K likes · 1.3M views · 18 min video
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Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Melt the unsweetened chocolate and butter in a pan or in the microwave.
- 4 oz unsweetened chocolate
- 1 stick butter
- 1 cup sugar
- 2 whole eggs
- vanilla
- salt
- ½ cup flour
Add the sugar and eggs, then vanilla, salt and flour; mix smooth and bake.
- 1¾ cup powdered sugar
Variation: swap the granulated sugar for 1.75 cups powdered sugar; the batter is more viscous and bakes with a papery skin.
Powdered sugar swap
Variation: with granulated sugar, mix the batter just barely and let it sit overnight so the sugar dissolves in the water from the egg and flour, then bake for a shiny skin.
To fix a recipe that gives no skin: use powdered sugar first; then raise the sugar a little or cut the water, e.g. drop one egg white.
Fixing a recipe that gives no skin
Variation: replace the butter with oil (or clarified or browned butter) to cut the water in the batter; oil gives inferior flavour but better skin.