So I made these brownies about a week ago. Though they were rich and delicious, I did not get the shiny, crackling, flaking top. And that is usually my favorite part of a brownie. I did change a few things though... I used eggbeaters instead of regular eggs, but I used the "with yolk" version. I was out of espresso powder, so I used a tablespoon or so of extra coffee from the morning, and cut back by a tablespoon on the eggs. I also mixed hersheys dark and regular dutch process cocoa powder to get a similar effect of the cocoa powder in the recipe. Otherwise, I think I did everything right. I let my mister take care of the melting butter and sugar, so though I described it and made him read the article, he might not have done that right. Could my changing the egg effect the flaking top or is it the fault of the butter/sugar not getting hot enough? Ariel, probably not heating the butter and sugar till it was VERY hot. Needs to go on the stove or in the microwave till just about bubbling... Give it another try doing it t his way, OK? PJH

• Reply