I read somewhere on this board that putting brownies in the freezer for some time before you bake them creates a sort of crust on your brownies. Does anyone know why this actually happens or if it will work with any brownie recipe? I'm planning to make Le Pain Belgian Brownies again (which resembles more of a flourless chocolate cake) but it doesn't have much of a nice crust so, will putting it in the freezer help? Thanks.
Mmm, I love brownies. I've never heard of putting batter into a freezer before baking, but I do recall in a Alice medrich(?) chocolate book that she gave instructions to put the brownies in the freezer for a short time after removing from the oven. I don't remember the purpose.