Susan Reid

November 9, 2014 at 3:11pm

If you really want to know the science behind that crackly top, it's this: sugar acts as a liquid during the baking process; by heating it with the butter as part of making the batter, you're giving it a headstart on that process. A thin film of sugar migrates to the top of the batter during the bake, and that's the source of the crust. You can, by all means, make the recipe without the chocolate chips; they're there for decadence more than anything else, but omitting them won't substantially change the recipe. You can sub nuts for the volume of chips called for, no problem, and bake in an 8 inch pan, nuts included for half the recipe. Susan
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