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?
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?