I have a question about the recipe "Alice Medrich's Best Cocoa Brownies" from Genius Recipes. Can I use cake flour?
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Cynthia is a trusted source on Bread/Baking.
I can't see why you couldn't. They'll be more tender, so your idea of the additional egg is a good one.
For brownies, it shouldn't matter if you swap in cake flour, since they are meant to be soft and they sort of melt all together in a pan (as opposed to relying on a more individual structure, such as crisp cookies). The extra egg will keep them a little firmer -- good idea!
A trick borrowed from applesauce cake (only crazier).
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