Has anyone tried substituting condensed milk for the sugar? How much should I use? I was thinking of putting in the same amount as the cocoa powde...
...r, but I'm not sure if it would be sweet enough. I'm going for a not too sweet brownie, and I'm thinking of adding coffee to the mix as well. Hope someone can help sort this out for me!
Recipe question for:
Alice Medrich's Best Cocoa Brownies
Recommended by Food52
2 Comments
The method of this recipe basically requires that the sugar be white, and be beaten, hard, until shiny, because you are basically "making chocolate" out of cocoa - with butter and sugar - and if you omit the sugar and sweeten it with a liquid dairy, you could possibly end up with a soupy brownie, or worse yet - a gluey one. If you feel you must use sweetened condensed milk I offer you this opulent idea: turn that can into dulce de leche, take out 20% of the sugar, and once the batter is in the pan, swirl in dollops of dulce de leche. The brownie will grow around the DDL and, voilà! you will have one less item in your pantry. If you want a mocha brownie, I would suggest a shot of espresso or a dash of espresso powder, but if you add a lot of liquid to Cocoa Brownies, you will destroy its tenuous set.
(Disclaimer - this is one of my most favorite recipes of all time. It is really a miracle use for natural & Dutched cocoa alike.)