Sugar and the Shiny Brownies

King Arthur Flour had a very intriguing blog post recently about the steps necessary to create brownies with a shiny and flakey crust. They had some outstanding follow-up questions which we decided to investigate. Keep reading for more brownie science!

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Orange Liqueur versus the Brownies

Orange liqueurs are reported to have differing properties, but tend to be similar enough to only require a single bottle per collection. The collection at the Secondary Testing Facility recently had its bottle of Grand Marnier supplemented with a bottle of Cointreau, adding comparative liqueurs to our potential fields of study. For our first foray into the realm of citrusy alcohol science, we consider a simple question: which produces a better brownie, Grand Marnier or Cointreau?

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