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In the quest to create <a href="https://www.chefsteps.com/activities/ultimate-chocolate-caramel-brownie">the ultimate recipe</a>, we baked a bona fide <a href="https://www.chefsteps.com/activities/the-best-brownies-parametric-recipe">mountain of brownies</a>. And when our brownie mountaineers reached the summit of that experiment, they discovered a new brownie experience beyond their wildest imaginations. The culmination of our quest—the <a href="https://www.chefsteps.com/activities/ultimate-chocolate-caramel-brownie">Ultimate Rich As F*¢k Brownie</a> recipe—takes brownies to the flavor and texture extreme. The experience made the chefs wonder—could we also take a brownie to the visual extreme while keeping the end product enjoyable and delicious? If we could make a richly colored and super flavorful brownie, could we also make a nearly colorless brownie that tastes amazing? This recipe was a tricky technical challenge. It’s difficult to make foods that are bright white—especially if they’re exposed to heat, which prompts the Maillard reaction and results in color changes. There was also the hurdle of taste expectations and how our brains anticipate flavors or textures based on appearances. Drawing inspiration from meringue-based confections like nougat and marshmallows, we realized the Italian meringue-like technique developed for the <a href="https://www.chefsteps.com/activities/ultimate-chocolate-caramel-brownie">Ultimate Rich As F*¢k Brownie</a> would help us achieve the chewy texture and lighter color we were after. Titanium dioxide brightens the white color while tinfoil and a low baking temperature reduce browning. Undeniably unique, this nougat-brownie hybrid is soft, chewy, and creamy with delicately crisp and crunchy edges. Our own Sasquatch-Yeti mashup, it’s a magical creation that’s not nearly as elusive as the Abominable Snowman. In fact, this snowy white brownie may just become your new favorite dessert.