Question 1

What is the difference between baking soda and powder?

Accepted Answer

The powder is made by mixing baking soda with cornstarch and cream of tartar. You can substitute baking soda by tripling the amount of powder you use. For the opposite, divide the amount of powder a recipe calls for by four and add two times that amount of cream of tartar.

Question 2

Can I use other sugar alternatives?

Accepted Answer

Yes, there are many kinds of sugar alternatives you can use like Splenda (sucralose), Stevia (stevia leaves), or monk fruit. They even make monk fruit brown sugar for other baked goods and dessert cuisine. There are also numerous sugar alcohols that do not raise blood sugar like xylitol, sorbitol, mannitol, and erythritol.

Question 3

What are some healthy flours I can use?

Accepted Answer

One of the most commonly used in dessert recipes and baked goods is whole wheat flour. But if you are trying to stick with vegan or grain-free flour, try coconut, chickpea, or almond flour. You could also use quinoa or buckwheat flour, which are gluten-free and vegan as well as healthy.

Question 4

Why are my brownies dry?

Accepted Answer

The most common cause of dry baked goodies is cooking them for too long. Start checking your brownies five minutes before they are supposed to be done. Remove them when there is still a little bit of moist batter on a toothpick inserted into the middle of the pan. Another cause is too much dry ingredients and not enough wet ingredients.

Question 5

How can I make these brownies more cake-like?

Accepted Answer

It has always been said that adding an extra egg to your batter will make your brownies more like cake and less fudgy. But if you want them to be chewier, just add an extra egg yolk instead of the whole egg. This recipe does not call for any eggs, but you could add one if you want to try it. Leave me a note in the comments to let me know how it turns out!

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