I have a question about the recipe "Alice Medrich's Best Cocoa Brownies" from Genius Recipes. Would I be able to use white whole wheat flour
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I substitute white whole wheat flour in cookies all the time. You might want to use just slightly less whole wheat than you do white flour, as the whole wheat seems to make a stiffer batter. In my experience, most people don't even notice that the cookies are whole wheat
How much slightly less?
I would guess a tablespoon or two, but as Susan W said, brownies are pretty forgiving.
Thank you for your promptness in reply :)
Susan W is a trusted source on General Cooking.
According to King Arthur and The Kitchn, you can substitute 1:1 when baking things like brownies or cc cookies. It is a little denser, so you could remove 1 TBS if you want to. You can also sift it after you measure it. If you go by weight, sift whenever you'd like. Brownies are quite forgiving.
Great, thank you so much for your help. :)
You're welcome. I make those brownies quite often. Love them. Don't expect the sugar, cocoa and butter to become smooth. Doesn't happen. It smooths out after the eggs are added..
I have made this twice before, and I try to use whole wheat instead of all purpose, but not with this one. Wasn't sure what my measurements would be or if this would turn out as good as the original recipe. I'm going to try now, thanks again. :)
When life gives you lemons.
My Summer Lemonade Stand
My Mother's Persian Zucchini Stew
Go On, Spread Out
The Yellowest Yellow Cake
Your #1 Loves