A Bit About Brownies
Brownies, those delectable squares of rich, fudgy goodness, have captured the hearts (and taste buds) of dessert enthusiasts worldwide. The secret behind their irresistible deliciousness lies in the fascinating science that unfolds during their creation. It all starts with the careful selection and combination of ingredients – flour, sugar, eggs, butter (or oil), cocoa powder, and leavening agents (often baking powder). As these ingredients come together, a series of chemical reactions take place during baking, transforming the mixture into the delightful treat we know and love. The Maillard reaction, responsible for the brownies’ deep golden-brown colour and complex flavours, occurs when proteins and sugars react at high temperatures. Meanwhile, leavening agents release carbon dioxide gas, making the batter rise and creating a soft, airy texture. Emulsification of fats with sugar and eggs ensures a smooth and tender crumb structure. As the brownie batter bakes, the proteins in the eggs and flour coagulate, giving the dessert its structure. Additionally, cooling the brownies after baking allows the proteins to set, resulting in the desired chewy or fudgy consistency.
Recipe Card
Gingerdoodle Cookies
Description
Christmas is almost here! Get ready with these AMAZING gingerdoodle cookies. Yep, you hear right. A classic gingerbread cookie and your favorite snickerdoodle fused into one.
Ingredients
Instructions
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Combine the flour, baking soda, and spices in a bowl.
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In a larger bowl or stand mixer, combine the rest of the ingredients to form a smooth paste.
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Add the dry ingredients into the wet mixture and either using the stand mixer or spatula, fold ingredients together until just combined.
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In a small bowl add around ½ cup of sugar (add a dash a cinnamon for extra flavor)
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Using a 1 inch ice cream scoop, make the cookie dough into even balls to coat in sugar.
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After rolling the cookies in sugar, place them on the pan, leaving a gap between each one for room to spread.
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Bake for 8-10 minutes on the second lowest rack*
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Take the cookies out of the oven and let them cool on the pan for 15 minutes. This will allow the cookies to harden up and flatten. If not being eaten right away, place the cookies on a cooling rack to ensure it is completely cooled down before storing/packaging.
Note
*TIP – for softer cookies bake for 8 minutes, for crunchier cookies bake longer.
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram @foodiesutopia
