I am now mulling whether the instructions for this recipe need revised? Is the grainy texture from undissolved sugar because the recipe doesn't state to stir the sugar and melted butter together until dissolved and THEN add to the batter?
As a subscriber, I sure would like to know why these brownies came out grainy.
I am now mulling whether the instructions for this recipe need revised? Is the grainy texture from undissolved sugar because the recipe doesn't state to stir the sugar and melted butter together until dissolved and THEN add to the batter?
As a subscriber, I sure would like to know why these brownies came out grainy.
Can you share the baking science or a method to ensure the oh so pricey Valrhona chocolate I use doesn't go to waste again? l
Your Bewildered Inquisitive Baker who would love a reply
Hello,
I am now mulling whether the instructions for this recipe need revised? Is the grainy texture from undissolved sugar because the recipe doesn't state to stir the sugar and melted butter together until dissolved and THEN add to the batter?
As a subscriber, I sure would like to know why these brownies came out grainy.
Can you share the baking science or a method to ensure the oh so pricey Valrhona chocolate I use doesn't go to waste again? l
Your Bewildered Inquisitive Baker who would love a reply