Flour Basics

• When baking brownies, consider the type of flour you use, as this has a big impact on the final outcome. Most brownie recipes require all-purpose flour as opposed to bread flour, cake flour or other variety. All-purpose flour has approximately 10 to 12 percent protein content and used in baking a wide range of desserts. Remember to store your flour in a cool, dry place.

Sifting

• Sifting adds air to flour and reduces the chances of lumps in your batter. Many recipes recommend sifting flour together with baking soda, salt and sugar. This ensures that these ingredients are mixed together properly and acquire the right consistency. A professional sifter is preferred, but you can use a common mesh sieve if you don’t own a sifter. Pour flour into the sieve and gently shake it to allow the flour to pass through.

Measuring

• Proper measurement of flour is an important baking skill utilized in making brownies. Adding too much or too little flour can significantly affect texture. Always sift your flour before measuring if the recipe requires sifting. Sifted flour will fill up less of the measuring cup than unsifted flour. When measuring, spoon the flour gently into the measuring cup without packing it down. The flour should maintain a light, airy texture.

Brownie Ingredients

• In addition to flour, most brownie recipes call for eggs, butter, sugar, salt, baking soda, vanilla extract, cocoa powder or solid chocolate and sugar. Some recipes also include walnuts, ground coffee, peanut butter, chocolate chips and other extras. You also need vegetable oil spray to ensure your brownies don’t stick to the pan.