How can I substitute sugar in brownies?

Table of Contents:

1. How can I substitute sugar in brownies?
2. What is a healthy substitute for sugar?
3. What happens if you don't add sugar to brownies?
4. Why do my brownies get hard on the edges?
5. Can you get salmonella from gooey brownies?
6. Why my brownies are dry?
7. What to use if you don't have a toothpick for baking?

How can I substitute sugar in brownies?

Here are our top six sugar substitutes when it comes to baking:

1. Coconut sugar. Play video. ...
2. Agave nectar or agave syrup. Play video. ...
3. Fruit concentrates. Unlike fruit juice, which has added sugar, fruit concentrate is basically fruit with the water removed. ...
4. Maple syrup. ...
5. Molasses.

What is a healthy substitute for sugar?

Stevia is probably the healthiest option, followed by xylitol, erythritol, and yacon syrup. Natural sugars like maple syrup, molasses, and honey are less harmful than regular sugar and even have health benefits.

What happens if you don't add sugar to brownies?

The lower the sugar, the less cookies spread, the drier/more crumbly they are. Cookies with less sugar taste less sweet, of course. But beyond that, their flavor also becomes flat; sugar is a flavor enhancer much like salt is.

Why do my brownies get hard on the edges?

Overcooking them is often the result of incorrect oven temperature, which causes these sugary treats to harden around the edges. Treating yourself to warm brownies can make your day infinitely better. ... If you're careless, you can end up with brownies that are hard around the edges but soft in the middle.

Can you get salmonella from gooey brownies?

Not a problem once the brownies are baked; not usually a problem if you have a robust immune system, but if the eggs are contaminated with salmonella, you could get unpleasantly - even dangerously - sick.

Why my brownies are dry?

At low temperatures the sugar in the brownies will start to harden and crystallize, making the brownies hard and crunchy. Another problem with the fridge is that the low-humidity will take the moisture out of the cake, leaving it dry and crumbly.

What to use if you don't have a toothpick for baking?

Our Favorite Alternative to Toothpicks If you're in the middle of making, say, your best-ever chocolate cake and you don't have a toothpick to check cake doneness, a thin, sharp knife ($12, Target) is our Test Kitchen's favorite work-around. Look at your knife set and find the one with the thinnest blade.