What is the difference between baking powder and soda when you cook brownies?

Baking powder and baking soda are both leavening agents, which means that they cause baked goods to rise. However, they work in different ways and are not interchangeable.

Baking powder is a mixture of baking soda, an acid, and a cornstarch or flour. When baking powder is combined with water, the acid reacts with the baking soda to produce carbon dioxide gas. This gas is what causes baked goods to rise.

Baking soda is a base, and it only produces carbon dioxide gas when it is combined with an acid. In baking, baking soda is often used with ingredients like buttermilk, yogurt, or vinegar. These ingredients provide the acid that is needed to activate the baking soda.

In brownies, baking powder is the more common leavening agent. This is because baking soda can give baked goods a slightly bitter taste, and brownies are typically chocolatey and sweet. However, some recipes do call for baking soda in brownies, especially if they are made with cocoa powder instead of chocolate.

Here is a table summarizing the key differences between baking powder and baking soda:

| Feature | Baking Powder | Baking Soda |

|---|---|---|

| Composition | Mixture of baking soda, an acid, and a cornstarch or flour | Base |

| Activation | Reacts with water to produce carbon dioxide gas | Requires an acid to produce carbon dioxide gas |

| Taste | Neutral | Slightly bitter |

| Common uses | Brownies, cakes, cookies | Cookies, muffins, pancakes |

Ultimately, the best leavening agent for brownies depends on the specific recipe you are using. If you are unsure of which leavening agent to use, it is best to consult the recipe.