The Great Brownie Experiment

July 01, 2015
How do you get the perfect, chewy brownie? Or the perfect gluten-free brownie that doesn’t taste like a gluten-free brownie? It’s all about the ingredients. Shake up grandma’s secret recipe by swapping plain sugar for brown sugar, adding an egg, using almond flour... you get the picture.  We experimented with 5 different ingredients and got 5 different (delicious) brownies.

The Control Recipe

Start with this basic recipe and swap one ingredient per brownie batch.

½ cup flour

1 cup sugar

1/3 cup cocoa powder

½ cup butter, melted

2 eggs

Whisk dry ingredients together in medium bowl. Mix egg and butter in a separate bowl. Fold egg mixture into dry ingredients. Pour batter into greased pan and bake at 350 for 25-35 minutes. 

The Great Brownie Experiment