What causes crackly brownie tops?

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Happy baking, friends ♥️
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[fionalee]

I love how you have a spreadsheet with data . Next level respect!

[fantasticplanetttt]

You are easily like one of the coolest food content creators on here btw

[joshy]

It’s crazy how when you think about it, this makes so much intuitive sense. If the skin is formed by sucrose, it makes total sense that to get a cohesive crystallization on the surface, you need to have more sucrose than the batter could suspend within itself such that it precipitates out and forms the brownie skin!

[amandawoodley]

I love your science of baking!! This channel is seriously underrated!! You are doing Amazing work! 😊

[cathpalug]

As food technology undergrad, I love this! My respect for you just quadrupled and I now know what I want to do

[redpond]

I usually just add 1 tablespoon of condensed milk in the batter and it works

[chine]

Oh you was frfr invested in this recipe

[mariapizzaa]

Now why box brownies with their fine sugar and extra liquids always come out with that crackly top makes so much more sense!

[tiffariff]

I FOUND THE MODERN VERSION OF THE LESSONS IN CHEMISTRY LADY YUSSS

[mimeow]

I really love your channel 😭 it makes me understand baking more. Thank you for your hardwork!

[alwaysnunya]

By far, this is my favorite food science channel. ❤

[ChefChrisDay]

Perfect timing as I have a new brownie recipe I've been tweaking and only the first time did I get that crackly top. Now I have to see if my sugar ratio is above 200%... Thanks miss!

[axe]

I love brownies, but I don’t like it too sweet. So the esthetic of the crackly skin will never be achieved because it would be overly sweet for my personal taste.

[heard]

I saw a brownie recipe once that had boiling water. I wonder if that was to dissolve a lot more sugar.

[cabiogal]

I always get the crackle top. I actually assumed people were using box mixes who didn't get this effect. 😄 The recipe on the back of the Ghirardelli sweet chocolate cocoa can has never failed me.

[jessical]

I love Adam Ragusea’s videos, for largely the same reason I love yours! Would be so down to see you guys collab to make the most scientific, helpful, good quality food videos on the internet.

[alexandrairene]

Part baker part chemist, you are a work of art 💕

[NaturalAegyo]

Interesting. I'll have to check out your longer video. In the US box brownie mix is sometimes less than $2 so it's not been worth it to me to experiment with recipes but I know you'll put out something well tested!

[B-Bot]

I love putting this much science and research into some brownies😂

[SirPennyDreadful]

‘K-beauty routine skin’ ye definitely not what I’d want in a brownie 😂😂😂
On a side note- do you plan on experimenting with blondies?? I’d love to see your take on them!!