Avoid flaky brownie top

[johG]

Hi all.

I am thinking of making a fudgy brownie (not with fudge, but fudgy consistency) and I want to avoid getting a flaky top, as I'm glazing the brownie. Any ideas for how to avoid flaky top? Should I place a baking sheet on top of the brownie as it cooks?

And also, if I'm making a butterscotch sauce and placing it in the fridge - will it keep on as a sauce, or does it get hard?

[LPBeier]

Hmm, I think the flaky top is one of the best parts!

For an extra fudgy brownie, I bake them at 325 and check them at the lower time. Baking them slower makes them gooeyer and will probably result in a smoother top. Also, a taller brownie in the pan would help as well.

[johG]

Originally Posted by LPBeier

Hmm, I think the flaky top is one of the best parts!

For an extra fudgy brownie, I bake them at 325 and check them at the lower time. Baking them slower makes them gooeyer and will probably result in a smoother top. Also, a taller brownie in the pan would help as well.

Yeah, but if you were to glaze the brownie, a smooth brownie surface would give the best looking result - so I'm still wondering about how to avoid getting a flaky top - but thank.

[GotGarlic]

If you make the glaze thick enough, it will fill in the spaces in the top, making it nice and smooth. And as LP said, baking at a lower temperature "will probably result in a smoother top." It will not set as fast at the lower temperature. Give it a try.

[Whiskadoodle]

I may be, but I can't say my brownies are flaky. They do get crumbs things along the edges when cut.

I wonder if you spread a very thin glaze, and then spread a second glazing a little thicker, then you may achieve a smooth glazed topping. I think I have seen that as a technique when frosting a cake.

[GotGarlic]

A crumb coat. Good idea, Whiska.

[Addie]

Re butterscotch syrup.

When you take it out of the fridge, it will soften up at room temperature. I make chocolate syrup all the time. I put it in the fridge and it becomes like fudge. If I need it in a hurry, run it under hot water. Make sure you don't overcook it. Remove it from the heat a second or two after it starts to color. It will continue to cook and darken as it cools down.

[Mad Cook]

My brownies always turn out like cake rather than the goo-ey result that I'm told they are meant to be. I follow the directions to the letter and I check the oven temp with an oven thermometer.

I have a fan oven and an ordinary oven as part of my gas cooker and I've tried the shelves in various positions in both ovens but the result's the same.

Also tried various recipes in Brit and US cookery books so it must be me not the recipes.

They're alright to eat but not the texture I think they should be.

[GotGarlic]

Originally Posted by Mad Cook

My brownies always turn out like cake rather than the goo-ey result that I'm told they are meant to be. I follow the directions to the letter and I check the oven temp with an oven thermometer.

I have a fan oven and an ordinary oven as part of my gas cooker and I've tried the shelves in various positions in both ovens but the result's the same.

Also tried various recipes in Brit and US cookery books so it must be me not the recipes.

They're alright to eat but not the texture I think they should be.

You need to make these. Very rich, very fudgy, never fail.

http://www.washingtonpost.com/wp-dyn...020600438.html

[buckytom]

You could make a chocolate ganache to pour on top instead of a glaze.

You know, because more chocolate.