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My brownies were always a weird texture until I saw a video about sugar
I've been making the same recipe from my grandma for years, and they always came out kind of dry and crumbly. I watched a baking video last Tuesday where the person said granulated sugar makes a cakier texture, but brown sugar makes them fudgy. I checked my recipe card and sure enough, I'd been using white sugar the whole time. Swapped to brown sugar and it was like a totally different dessert. Anyone else have a simple swap that fixed a long-running baking problem?
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drew552d ago
Funny how one little thing can change everything. My mom's chocolate chip cookies were always flat as pancakes. Turns out she was using melted butter instead of softened. The day I caught that on the recipe card was a game changer. They finally had some height and chew.
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claire_gibson2d ago
Wow, that's how most family recipes get passed down wrong.
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