If you are experiencing fallen brownies and suspect that non-refined sugar may be the cause, there are a few things you can consider.
Non-refined sugars, such as coconut sugar or honey, can have different properties compared to refined sugar, which might affect the texture and structure of baked goods. Here are some suggestions to improve your brownie recipe:
Adjust the ratio: Non-refined sugars tend to have more moisture compared to refined sugar. You might want to decrease the amount of non-refined sugar used or increase the dry ingredients slightly to maintain the right balance.
Consider the texture: Non-refined sugars can add a slight denseness or stickiness to baked goods. To counteract this, you could try incorporating additional leavening agents, such as baking powder, to help the brownies rise properly.
Experiment with different sweeteners: If you find that non-refined sugar consistently affects the texture of your brownies, you could try alternative sweeteners like pure maple syrup or agave nectar, which might have different properties and result in a better texture.
Combine sugars: Another option is to use a combination of non-refined sugar and a small amount of refined sugar. This could help maintain the desired texture while still incorporating some of the unique flavors and benefits of non-refined sugars.
Ultimately, it's a matter of experimentation and finding the right balance of ingredients for your desired outcome. Adjusting the recipe and trying different combinations of sugars can help you achieve the perfect texture and taste in your brownies.
May be too much baking powder or leavener, which would cause the brownies to rise high and since brownies do not have a lot of eggs/protein (for structure), it will collapse in itself. Happens with cakes when there is too much leavening and not enough protein.
Slightly related: could also be overmixed batter, which traps too much air. When the raw batter hits a hot oven, those air bubbles will expand and the brownies rise high, but then it collapses as the brownies cool.
Sugar provides moisture (it loves to bond with water) and tenderness (texture). It doesn't provide structure, regardless of refinement or lack thereof.
I wouldn’t think so. Perhaps they were over-beaten? If too much air is introduced to the batter, it might cause them to fall. Or if the oven temp was off, maybe.
Don’t throw them out though. I’ll bet they would make excellent parfaits, or even just scoop some in a bowl and serve with ice cream.
And whatever you do, don’t apologize. Serve them proudly like it’s exactly how you meant them to be.
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Non-refined sugars, such as coconut sugar or honey, can have different properties compared to refined sugar, which might affect the texture and structure of baked goods. Here are some suggestions to improve your brownie recipe:
Adjust the ratio: Non-refined sugars tend to have more moisture compared to refined sugar. You might want to decrease the amount of non-refined sugar used or increase the dry ingredients slightly to maintain the right balance.
Consider the texture: Non-refined sugars can add a slight denseness or stickiness to baked goods. To counteract this, you could try incorporating additional leavening agents, such as baking powder, to help the brownies rise properly.
Experiment with different sweeteners: If you find that non-refined sugar consistently affects the texture of your brownies, you could try alternative sweeteners like pure maple syrup or agave nectar, which might have different properties and result in a better texture.
Combine sugars: Another option is to use a combination of non-refined sugar and a small amount of refined sugar. This could help maintain the desired texture while still incorporating some of the unique flavors and benefits of non-refined sugars.
Ultimately, it's a matter of experimentation and finding the right balance of ingredients for your desired outcome. Adjusting the recipe and trying different combinations of sugars can help you achieve the perfect texture and taste in your brownies.
Slightly related: could also be overmixed batter, which traps too much air. When the raw batter hits a hot oven, those air bubbles will expand and the brownies rise high, but then it collapses as the brownies cool.
Sugar provides moisture (it loves to bond with water) and tenderness (texture). It doesn't provide structure, regardless of refinement or lack thereof.
Don’t throw them out though. I’ll bet they would make excellent parfaits, or even just scoop some in a bowl and serve with ice cream.
And whatever you do, don’t apologize. Serve them proudly like it’s exactly how you meant them to be.