I saw an old Good Eats episode where Alton Brown put the brownies in for about 15 minutes, took them out for 10 minutes, then put them back in the oven until they were finished. He claimed that the interruption changes the chemical reaction somehow, and makes them better. I’ve tried it in the past, and they seemed to be marginally better, but it m.not sure.
He frequently does things that make recipes 2% better for 50% more effort. Which is appreciated, but often a little silly. Sometimes though it is well worth it.
Butter yes, milk no.
I saw an old Good Eats episode where Alton Brown put the brownies in for about 15 minutes, took them out for 10 minutes, then put them back in the oven until they were finished. He claimed that the interruption changes the chemical reaction somehow, and makes them better. I’ve tried it in the past, and they seemed to be marginally better, but it m.not sure.
He frequently does things that make recipes 2% better for 50% more effort. Which is appreciated, but often a little silly. Sometimes though it is well worth it.
I doubt that would be significant. Real butter and real milk are the biggest difference between real rich brownies and the cheap stuff.