7
votes
How can I alter this brownie recipe to make it chewier and more moist?
350 for 30 minutes seems like a likely source of at least part of the problem to me. If you like a chewy brownie, those happen by not baking them to death (where you get cakey, dry things they call ...
- 15.9k
5
votes
Difference between wine and sparkling wine in cooking?
Sparkling wines are more acidic than most still wines, and the acidity will be noticeable in your food even after cooking. They are not more acidic than some acidic wines like Vinho Verde, though, so ...
- 61.4k
5
votes
How can I alter this brownie recipe to make it chewier and more moist?
Two excellent answers already, but a couple of other things you can try rather than using the bran buds to add fibre to your diet
You can buy bran flour, AKA wheat bran. This will behave a bit better ...
- 13.9k
4
votes
How can I alter this brownie recipe to make it chewier and more moist?
Over baking the brownies will lead the dryness issue, although you might be able to counteract this with either oil or some sort of vegetable or fruit purée. (But those can also make it a bit more ...
- 80k
4
votes
How can I alter this brownie recipe to make it chewier and more moist?
I'd approach the problem from a different direction. I'd start with a good brownie recipe and modify that by adding your All Bran. This looks more like a fairly rich chocolate cake made as a traybake ...
- 43.8k
4
votes
Accepted
vegan meringue substitute without aquafaba for cake
Use aquafaba from some other kind of beans. White kidney beans seem to work well.
Chickpea aquafaba is the most popular because it's the most neutral-tasting, and is a bit easier to work with. But ...
- 61.4k
3
votes
Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?
The pumpkin that constitutes the majority of canned pumpkin purée is the Dickinson pumpkin. However, it’s not a staple in supermarkets during the year and unless you got your hands on it on a farmers ...
- 58.6k
2
votes
Difference between wine and sparkling wine in cooking?
Well, just to get it out of the way, carbon dioxide dissolved into water partially transforms into carbonic acid, which gives it a bit of a tang.
But that’s going to be entirely drowned out by the ...
- 26.9k
1
vote
Preserving sweetness during baking without sugar
Unfortanately with low carb cooking - different sweetners work better with some recipes than others. Allulose is my favorite sugar alternative. It does not affect blood sugar - AT ALL (as a previous ...
- 21
1
vote
Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?
Out of those listed, I would say butternut...but why not go sweet potato or yam?
- 73.8k
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