Brownie Recipe With Brown Sugar (2024)

FAQs

Can I use only brown sugar in brownies? ›

Can I use brown sugar instead of white sugar in brownies? You can, but add about 1% to 3% by weight molasses (1% is light brown sugar, 3% is dark).

Our answer. Nigella's recipe for Emergency Brownies (from AT MY TABLE) gives a scaled-down treat for 2-4 people. The recipe uses light brown sugar as this helps to keep the brownies moist and squidgy. If you don't have light brown sugar then dark brown sugar is the next best alternative.

Can powdered sugar be substituted for granulated sugar in recipes? A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

Salt enhances the sweetness in your brownies. You might think that adding salt would make brownies, or any chocolate, salter, but it actually brings out the sweet quality in these types of desserts.

So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Using caster sugar in brownies also helps to get a super crinkly top. Caster sugar has a smaller grain size than granulated sugar, so it dissolves better in the egg mixture, to give that nice crinkly top. If you only have granulated sugar on hand it will still work fine particularly if you are in the US.

When a recipe calls for "brown sugar," it is usually referring to light brown sugar. Dark brown sugar should be used only when specified. This is important when baking recipes sensitive to moisture and density (such as cakes) because of the difference in moisture content between the two types of brown sugar.

The two types of brown sugar, light and dark, refer to the amount of molasses that is present. Light brown sugar is used more often in baking, while dark brown sugar, with a bolder molasses flavor, is delicious used as a rub for steaks. A lot of bakers, however, will use light and dark brown sugar interchangeably.

Honey Or Syrup

General recommended substitution ratios are as follows: For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.

What happens if brownie batter is too thick? ›

The consistency of the brownie mix plays a crucial role in the texture and flavor of the final product. A batter that is too thin may result in flat and dry brownies, while a batter that is too thick can lead to dense and heavy brownies.

You'll end up with a grainy, unappealing texture. Lastly, store-bought powdered sugar generally includes corn starch, which prevents it from caking together. This can lead to unpredictable outcomes when you interchange the two.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

Fruits and nuts are great for introducing more flavor and texture to your brownies. When it comes to nuts, you can reach for whatever you have in your pantry—salted, candied, or otherwise. “When I make brownies or blondies, I like to add toasted nuts for extra crunch and flavor,” says culinary editor Genevieve Yam.

Brown sugar is not recommended since it has more moisture than caster sugar and can affect the texture. The easiest substitution is white caster sugar, whether store-bought or homemade. The sugar will react the same in the recipe, creating a similar texture with a minimal flavor difference.

Brown sugar is great for all kinds of baked goods and savory dishes that would be complemented by a caramel flavor—just keep in mind that it does also add a small amount of moisture that could impact overall consistency. Brown sugar creates more caramelization and chewiness in high-sugar baked goods like cookies.

If brown sugar is used instead of granulated white sugar the result will be more flavourful and moister, but the browning temperature will be lower. Brown sugars tend to clump because they contain more moisture than white sugars, allowing baked goods to retain moisture well and stay chewy.

Pro tip: If a recipe calls for dark brown sugar and only have light brown sugar on hand, add a tablespoon of molasses for every cup of lightly packed light brown sugar!