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[QUOTE="Norcalbaker59, post: 44436, member: 2340"]
Yes, standard brownies are made by melting the butter, chocolate and then mixing in the sugar, then flour.  But bakers have beat the sugar and eggs in a modified ribboned egg method to dissolved the sugar in brownies for years.  Because you have a few eggs, be careful not to over whip them.  Beat them about 2 1/2 - 3 minutes. The goal is to get sugar to dissolve, not mechanical leavening as it is in ribboning the eggs for cake.

Rest the batter for 10 - 15 minutes before baking to allow the flour to hydrate and the sugar to dissolve more.  That is nothing new either by the way.  Alice Medrich did an overnight brownie at least nine or ten years ago.  That’s the thing with the internet, people like that guy can post whatever, and since the average person isn’t very knowledgable about baking, they think he is on to something.  He even thinks he is.

When I ate gluten, I wasn’t a big fan of the brownie.  But when I made them, it was the melted chocolate brownie. And with walnuts.  I had to have nuts in my brownies.
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