Easy Brownie Cobbler Recipe | Brown Sugar Food Blog (2024)

FAQs

What is the best sugar for brownies? ›

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.

Though many brownie recipes call for "regular" granulated sugar, a half cup of brown sugar in your next batch can be a game-changer. The combination of the two sugars will deliver a crinkly crust that gives way to a sweet, moist layer below.

4. Craft your crust. Getting the perfect crust for you means choosing a recipe with just the right proportions of granulated and brown sugars. More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result.

Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy "skin" on their upper crust. They may also include nuts, frosting, chocolate chips, or other ingredients.

Specialty sugars for baking

Superfine sugar: Also called baker's special sugar, extra-fine, or caster sugar, this is granulated sugar that has been finely ground so the crystals are smaller.

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.

A combination of maple syrup and honey works best for muffins and cookies; typically swapping out even amounts to replace sugar in a recipe will work. Agave nectar is also okay, but it makes baked goods less tender and does have a noticeably different flavor.

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.

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.

What can I use to substitute sugar in brownies? ›

The salt complements the dark chocolate oh-so-well. For those of you who are big believers in the salty/sweet movement, add a little extra salt to the top. Just a light sprinkle before serving them will give them a little more interest. So, does this recipe fulfill my brownie checklist?

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

The largest brownie ever made weighed in at 3000 pounds and was served at the Hudson Valley Chocolate Festival in 2001. It included 850 pounds of sugar, 750 pounds of chocolate chips, 500 pounds of butter, 500 pounds of flour, and 3,500 eggs. You can just cut that recipe by 1,000 next time you're baking.

brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.

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.

Dark brown sugar adds a more complex flavor

That complex molasses flavor (a little sweet and slightly bitter) also adds moisture and tenderness to brownies.

Granulated sugar is the key to any batch of shiny brownies because the sucrose in granulated sugar will create a fine crystal surface over the top of a brownie once it's out of the oven that is smooth enough to reflect light. This process doesn't work with corn syrup, brown sugar, or molasses – only granulated sugar.

SANDING SUGAR

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.