Brown Sugar Brownies

These brown sugar brownies are the perfect mix of fudgy and cakey, with a rich flavor that comes from using brown sugar instead of granulated white sugar. Adding chocolate chips to the batter is optional, but highly recommended – they make these brownies even more delicious!

Ingredients

• -1 1/3 cups all-purpose flour
• -1 teaspoon baking powder
• -1/2 teaspoon salt
• -1 cup brown sugar, packed
• -1/2 cup butter, softened
• -1 egg
• -1 teaspoon vanilla extract
• – chopped walnuts (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 x 9 x 1-3/4 inch pan.

2. Sift together flour, baking powder and salt and set aside.

3. In a large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan with a spatula or spoon.

4. Bake 25-30 minutes or until surface springs back when gently pressed with your finger tips . Cool slightly before cutting into bars using a sharp knife . Enjoy !

Nutrition Facts

• Serving size: 1 brownie
• Calories: 170
• Fat: 7 g
• Saturated fat: 4 g
• Cholesterol: 30 mg
• Sodium: 140 mg
• Carbohydrates: 24 g
• Fiber: 0.5 g

What does brown sugar do to brownies?

Brown sugar gives brownies a lovely fudgy texture. The molasses in the brown sugar melts during baking, creating a “wetter” batter that becomes beautifully fudgy when cooked.

What can I substitute for sugar in brownies?

There are several substitutes you can use for sugar in brownies. Maple syrup and honey can both replace sugar, though using them won’t cut calories. If you want to go sugar-free, try a zero-calorie liquid sweetener.

Maple syrup is a popular substitute for sugar because it has a similar taste and consistency. It’s also easy to find at most grocery stores. Just keep in mind that maple syrup is still technically a form of sugar, so it won’t help you reduce the overall calorie count of your brownies.

Honey is another common substitution for sugar in recipes. Like maple syrup, honey has a similar taste and consistency to granulated sugar. Honey is also fairly easy to find at most grocery stores. However, like maple syrup, honey is still technically a form of sugar so it won’t help you reduce the overall calorie count of your brownies either.

If you’re looking for a completely sugar-free option, consider using a zero-calorie liquid sweetener such as stevia or monk fruit extract. These products are available at most health food stores and online retailers specializing in natural foods.

How do you substitute brown sugar for brownies?

There are a few things to keep in mind when substituting brown sugar for white sugar in a recipe. First, because brown sugar is more dense than white sugar, you’ll need to use less of it by volume. That means if a recipe calls for 1 cup of white sugar, you’ll only need about 2/3 cup of brown sugar to get the same sweetness. Second, because brown sugar contains molasses, it will make your baked goods slightly moister and darker in color. So if you’re looking for an exact match, you might want to add a little extra flour to your recipe to account for the increased moisture.

In general, though, using brown sugar in place of white sugar is a pretty simple substitution that can add some delicious depth of flavor to your baking.

Can you substitute brown sugar for white sugar in brownies?

Yes, you can substitute brown sugar for white sugar in brownies. Brown sugar is simply white sugar that has been mixed with molasses, so it has a slightly different flavor and texture. The two sugars can be used interchangeably in most recipes. Some recipes specifically call for brown sugar because it gives the baked goods a richer flavor.

What happens if you use brown sugar instead of white sugar in a recipe?

In most cases, you can use brown sugar and white sugar interchangeably. However, you may notice a difference in the texture of your baked goods. Brown sugar is naturally moist, so using it will result in baked goods that are softer and moister.

If you’re looking for a specific texture in your baked goods – say, light and fluffy cookies – then white sugar is probably a better choice. But if you’re just looking for a general sweetness, brown sugar will work just fine.