[ Reply | Next | Previous | Up ]
From: Sarah Phillips
Remote Name: 64.81.210.89
Date: 07/07/02
Time: 07:32 PM
Do you mean that the brownies were not as fudgy. Using the right flour in any recipe makes a big difference. Flour used is usually unbleached, all-purpose. I find that cake flour, which is lower in protein, results in a light, crumbly texture that's too delicate for brownies. FOr more, go to http://www.baking911.com/cookies_brownies.htm