Type Of Sugar In Brownies | Ask Nigella.com (2024)

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Type Of Sugar In Brownies | Ask Nigella.com? ›

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Brown Sugar:

I replaced the 1 cup of granulated sugar with 1 cup of packed light brown sugar and the resulting brownies were soft, rich, and ultra moist. They were also slightly thicker and darker in color than the control recipe.

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.

The molasses content in dark brown sugar will make your baked goods moister than if you use light brown sugar. That means that not only is the flavor affected, but the texture will be, too. Light brown sugar will result in a subtler flavor, while dark brown sugar will give your baked goods a richer flavor.

When pastry chefs and experienced bakers craft their finest creations, they turn to C&H® Baker's Sugar. It's made especially for baking. Unlike white granulated sugar, the grain size is much finer. So it mixes, blends and melts more evenly, making it ideal for cakes, cookies, pastries, brownies, frostings and glazes.

“Regular” or White Granulated Sugar

Granulated sugar is the most common sugar called for in recipes when cooking and baking. “Regular” sugar granules are fine because small crystals are ideal for bulk handling and not susceptible to caking.

Keep in mind when baking that brown sugar helps to promote a dense, chewy texture thanks to the moisture content in the molasses. Think: chewy brownies or soft, dense chocolate chip cookies. On the other hand, white sugar helps to create crispy, crunchy cookies that have a drier texture.

And yet, some recipes demand light and others dark. The good news is that light and dark brown sugar are interchangeable: You're not going to ruin your cookies, your crumble, or your banana bread by swapping one for the other.

The molasses in brown sugar adds more moisture to the baked good, so it makes your finished product even softer than white sugar would. Sugar helps make some baking recipes light and airy.

How to make brownies sweeter? ›

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. Sprinkle it in the batter or add flaky sea salt to the top of the brownies after removing them from the oven.

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.

For chewier and more flavorful cookies, use more brown sugar than white sugar. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it contains more molasses.

Granulated sugar is the standard form for most baking recipes. Powdered sugar, also called confectioners sugar is what I imagine you're referring to as bakers sugar? Here, confectioners sugar is finely ground granulated sugar mixed with corn starch.

Sugar creates texture

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer.

Granulated sugar is dessert's chief sweetener and also its secret pinch-hitter. It's worth being specific: granulated sugar is nearly pure sucrose, and its unique powers have made it the standard for sweetening. It makes baked goods moist. It makes cakes and cookies tender.

Caster sugar is granulated sugar that is fine in texture, between granulated and powdered sugar in coarseness. As the crystals are so fine, they dissolve much faster than granulated white sugar, making caster sugar ideal for baking cookies, cakes, cupcakes, muffins and meringues, and for syrups and co*cktails.

SANDING SUGAR

Similar to pearl sugar, it adds crunchiness and texture due to its ability to resist melting. This option works great for topping baked goods such as cookies. Sanding sugar comes in a variety of colors—or no color—and has a coarse texture.

You can use white cane sugar for baking in any recipe that calls for white granulated sugar baking. They function almost identically in cooking and baking.