Brownie recipes traditionally call for one to two cups of granulated sugar. While this gives brownies that classic, rich flavor -- and adds that crisp edge -- it's not required. In fact, some recipes call for light brown sugar. If you don't have the kind of sugar you need, confectioner's sugar is a viable alternative to get that classic brownie sweetness without granulated sugar. The substitution requires a slight adjustment but is perfect for those looking for a gooier brownie.
Granulated sugar is typical for brownies, but some recipes might ask for light brown sugar. Confectioner's sugar, also referred to as powdered sugar, is granulated sugar that has been ground down to a fine powder. To keep confectioner's sugar from caking together cornstarch is added in small amounts.
Confectioner's sugar, making it light and airy. When substituting it for granulated sugar you will need more sugar than the recipe calls for. For every one cup of sugar, use 1 3/4 cup of packed down confectioner's sugar.
Your brownies will have the same taste with powdered sugar as they would with granulated sugar, but the texture will be slightly different. Brownies typically have a crispy edge as the sugar reacts to the heat, but when you use confectioner's sugar the crispiness isn't as apparent. The inside texture of the brownie is moister and gooier.
Confectioner's sugar is a viable substitute for granulated sugar, but if you want the same texture you can use a syrup instead of sugar. Use 3/4 cup of maple syrup with 1/4 teaspoon baking soda for every one cup of granulated sugar. Brown sugar can be used in equal parts for granulated sugar to get the same crispy edge and top, but the interior of your brownie might be moister.
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