So I'm reading some YouTube comments here and people are asking how'd you get that lovely
crackly top on top of a brownie, and I'm going to show you how.
Okay, everyone, I think I nailed it.
Look at that shiny crinkly crackly top on those brownies.
I've been in this kitchen day after day testing, making, eating brownies.
I'm trying to get that lovely, iconic crinkle top.
I tried everything.
I went online and I read that whipping up your butter and your eggs and your sugar really,
really well gives you a lovely kind of meringue effect.
And that's what causes the crinkle.
Tried it, didn't work.
So I'm looking at these brownies that I may use.
on closer inspection, they actually are really shiny.
Do you see that?
And the surface is kind of a little bit crackly.
So I went back out of it again.
I read that if you melt your butter and your sugars really well together, that will give
you the crinkle top.
Didn't work for me either.
So the last thing I tried was something really simple that you could try it with any brownie
recipe.
I'm going to show you how you can get this perfect, shiny crinkle top with my best ever
brownies.
So we're gonna start out in a nice big bowl.
We're gonna pour in our melted butter, white sugar, some Brown sugar, cause you need Brown
sugar in brownies.
If you don't have it, you can always make your own at home.
It's really easy.
I've got a recipe for that too.
And then a little bit of a vegetable oil or canola oil, something that's very mild flavor.
And then we're just going to whisk those ingredients together.
So I'm just going to move that over to the side, bringing my little jug and into this
'm going to crack my eggs.
This is a big batter, It takes four eggs.
So now here is the secret to my crinkle top brownies.
We are going to beat the eggs separately in a jug, and then add it to the mix.
I have a fork here you can do with a little whisk, just mix them up just well together,
like 30 seconds or so.
And then what I'm going to do is add them in to our sugar and butter mix, and then just
literally just fold them in.
Just fold it in very lightly.
We're not beating, we're just mixing a very lightly in, and I found by doing this technique
of underbeating your eggs under mixing your batter, that's what gives you the lovely,
shiny crinkle top.
So into this, I'm going to add in my vanilla extract, salt of course, because all brownies
need that nice kind of bite of salt, flour, and sifted cocoa powder.
And then again with my fork, just fold all these ingredients together.
Oh, I almost forgot.
Don't forget to add in your chocolate chunks.
So under mixing is the game here, so I'm going to stop once everything is combined, I'm going
to bring in my tray that has been buttered and lined, and then just pour my batter in.
These are some thick brownies.
So brace yourselves, don't forget.
I reserved a little bit of chocolate, just a sprinkle on top.
Just to have a little bit of extra chocolate chunkage in there.
Gorgeous.
These are perfect.
Ready for the oven.
These look gorgeous.
I am super proud of how these turned out.
As you can see straight out of the oven, they've got this lovely, shiny top and you get in
there nice and close, and you can see that it's kind of crinkly.
This is exactly what I was going for.
Oh my gosh.
So.
They're still warm, straight out of the oven.
I am a huge fan of a warm brownie, and I know that Kevin is also, so Kevin, look at these
Gemma.
I am loving these test kitchen episodes because I get to try so many brownies.
Check it out.
Kevin, tell me what you think.
We go super fudgy.
Would you have that lovely, thin crisp layer on top?
That's so good.
That makes a difference.
The texture is just awesome, Gem.
You should do chewy brownies.
Oh, I love chewy brownies.
Okay.
Next one, chewy brownies.
Check out all my other baking videos.
And we'll see you back here with you soon.