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amother
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 Fri, Jul 26 2024, 9:05 am
I have a blondies recipe that called for 3 c. Brown sugar (no white)
It was way too sugary.
I cut it to 2 1/4 c. Brown sugar
They were very good but one of my kids said they were still too sweet
So I cut it to 1 3/4 c. Brown sugar
And it's not chewy anymore.
I guess the brown sugar makes it chewy? I didn't adjust the recipe in any other way.
Any eitzos?
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amother
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Fri, Jul 26 2024, 9:06 am
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Oh. One more difference. Instead of light brown sugar I used dark brown. Could that be the cause?
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amother
Begonia
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Fri, Jul 26 2024, 9:28 am
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I think it's more about the baking time. And maybe reduce the flour a drop.
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Amarante
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Fri, Jul 26 2024, 9:30 am
Yes - but cutting out that much brown sugar you altered the chemistry drastically - brown sugar has moisture and tends to make cookies chewy - I.e. more brown sugar in a chocolate chip cookie is chewier versus more white sugar which is crisper.
Why don't you use a recipe that has been formulated to be less sweet. My experience is that you really can't alter baking recipes because they are actually chemical reactions based on a specific "formula" of ingredients which have specific effects.
And light versus dark wouldn't have much significance.
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