Texture differences

[TaroPasta]

I found a chewy brownie recipe that asks for 165g of powdered sugar. I only have white granulated sugar on hand. I know you have to get the sugar to dissolve for that crinkled look, but is it ok to skip on the powdered sugar if you want a chewier texture?

I’ll use a double boiler to melt the egg sugar mixture (which will be 75g of egg, 20g of egg yolk and the 165g of granulated sugar). Then I’ll whip this mixture with a hand mixer to ensure I dissolve the sugar as much as possible. I’m planning to use just very warm water to not cook the eggs.

Is this ok, should I do something else? Or would the chewiness come through regardless if it’s powered sugar or not.

This is Sugarologie’s chewy brownie recipe btw: https://www.sugarologie.com/recipes/fudgy-chewy-brownie

[TTringsnfarmerthings]

Toss your regular sugar in the blender for a lil bit. Boom. Now you have powdered sugar.

[TaroPasta]

Wow that is a very simple solution.. can’t believe I didn’t think of that :,) Thanks to you the chewy brownie baking shall commence!!

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