If you are here because every other recipe for a Brownie with a Shiny Crust has failed you, you are in the right place. Although there are many recipes out there promising a shiny crust, they seem to ignore the one thing that matters most: that not all white sugars are the same.

Regular white sugars may differ in the only thing that matters when aiming for a shiny crust; and this is the size of the sugar granules. This size may vary among sugar brands; sometimes even among batches within the same brand. The difference in the size may be unnoticeable and unmeasurable, but it is enough to fully interrupt the sugar’s ability to dissolve during baking, especially in a batter very low in humidity and very high in fat; just like a brownie’s batter is.

So, unless if you are using superfine or caster sugar, you need another foolproof way to ensure that any given white sugar will dissolve. 

This can be done easily with one simple, extra step which results to a shiny crust (assuming of course that the recipe you use is reliable). You only have to gently warm the eggs with the sugar over simmering water, until the sugar granules melt. Afterwards, you add it to the batter and proceed with the recipe. And that’s it. You have now mastered making brownies with a shiny crust at home.

Additionally, I provide you here with my go-to brownie recipe, which yields to a fudge brownie. But really, you can use the method in any recipe you trust.