I have a question about the recipe "Super Fudgy Brownies" from Merrill Stubbs. What type of sugar is more preferable for this recipe?
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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.
Hint: You probably already have a few in yours, too.
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