Reply to thread

Message: [QUOTE="Norcalbaker59, post: 44462, member: 2340"] I know this is why I was never a fan of the brownie. But keep in mind that a brownie is traditionally made with unsweetened chocolate. That it is only recently bakers began using sweetened chocolate. And in making that change, the vast majority of bakers have overlooked the need to adjust (lower) the amount of added sugar to account for the sugar in the sweetened chocolate. And that is because the idiotic America system of cup measurements—they cannot see it because they don’t use baker’s percentages. So they just make and even swap of the chocolate, not thinking about the relationship and ratios between each ingredient. When you use baker’s percentages you always think of the ratios and interaction of each ingredient. So when you swap unsweetened chocolate for sweetened chocolate, the first thing you know to do is lower the added sugar. I have Stella Parks’ cookbook. I made it once. Turned out to be a total waste of good chocolate because all anyone could taste was the sugar. That recipe is really out of character for Stella Parks. Parks is normally very nuanced in her baking, looking to bring out flavors. It’s normally not like her do something like drown out the chocolate in sugar. [/QUOTE]