I have a question about the recipe "Super Fudgy Brownies" from Merrill Stubbs. What type of sugar is more preferable for this recipe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Probably plain white granulated sugar.
When there is no specific notation for a recipe ingredient, it's logical to assume that the commonly available ordinary version is the one to use because that was the one the recipe was written for/tested with.
Merrill is a co-founder of Food52.
Yes, this recipe uses white sugar.
No tape—just 2 things you probably have.
Clever French Label Hack
34 Trader Joe’s Snacks We Love
What's Topping Lists
Easy Summer Pasta (That's Its Name!)
Grow an Entire Pizza