I'm making some brownies for my nieces church school and I accidentally used salted butter and my batter is incredibly salty. Is there any way I can counter the saltiness of it? I'd hate to waste a it.
I use salted butter all the time in my baking and never "incredibly salty" results. I think you must have used salt instead of sugar perhaps in your recipe to get that result. Try it again with salted butter and make sure you use "sugar" that is called for in the recipe and it will be just fine.