When I use brownie mix products such as the standard Betty Crocker or Duncan Hines – the ones where you just mix up the ingredients, and then put it in the tray and bake it – I notice that the top just magically becomes flaky and delicious.
What causes that? The top is composed of the same mix as the bottom and sides; I realize it's exposed to the air, but how does that make the difference?
Best Answer
If I could offer a possibility..... When you bake a loaf of bread, the surface, exposed part of the loaf has a different crust than the interior (even when baked in a pan). This is due to the carmelization of the sugars on the surface. I suspect that this is the case here as well.
I get the same effect baking a mix or a scratch recipe. I've always assumed it is due to the carmelization of the surface sugars coupled with a bit of dehydration due to direct heat exposure....