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?

2 comments

2 Comments

coleman.avery6h 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.

james5336h ago

Wait, isn't that more about the flour ratio?