This is to mimic the acidity of buttermilk which would be added to a red velvet cake, and to give it that red velvet flavor. White Vinegar adds a bit of tang to this brownie.
Vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs.
One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal. Salt is a crucial ingredient in all baked goods. I recommend using Dutch-processed cocoa powder for general home baking. Unsweetened cocoa powder adds that delicious chocolate flavor. Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%. The addition of brown sugar with the white also adds some chewiness and fudginess to the brownie.Įggs - I now use a New Zealand size 6 egg, around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg. White Granulated Sugar and Light Brown Sugar give these brownies thier sweetness. Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). I highly recommend using chocolate you enjoy eating as it is the main chocolate flavor in this brownie.īutter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. This would be similar to Bittersweet chocolate. Dark Chocolate - I used 62% Whittaker's dark chocolate in this brownie.
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