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I finally realized my brownies were always cakey because I was using the wrong sugar.
Honestly, I've been using regular granulated sugar for years, but my brownies never got that dense, fudgy texture. My friend in Denver pointed out that most recipes actually call for more brown sugar to add moisture. Has anyone else made this switch and noticed a big difference?
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coleman.avery2mo ago
Oh man, it's totally the sugar! Brown sugar has more moisture, so it makes them fudgy. The flour amount matters too, but the sugar switch is a game changer.
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juliawalker13d ago
Three years of pouring concrete taught me that small ingredient swaps in a mix change everything, just like swapping out one type of sugar in cookies. @coleman.avery is right that brown sugar's moisture makes a real difference, but it's the same principle as swapping crushed stone for sand in a slab. You change one variable, and the whole result shifts, whether you're baking or building.
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