How to substitute honey for sugar in this recepie?

Question

The recepie is a brownie recepie:

2 cup sugar

1 3/4 cup flour

1/2 cup cocoa

1t salt

5 eggs

1t vanilla

1 cup oil

bake 350 for 30-35

now the only substitution i could find for honey instead of sugar was to use honey in the same amount as the sugar.(so 2 cups in this case) and then to reduce another liquid in the recepie by 1/4 cup per each cup of honey used...so I would need to reduce the liquid by 1/2 cup.

Since there is no liquid in this recepie would I cut the oil by 1/2 a cup?

Thanks.

Answer 1

Just an opinion- I would change the Honey amount to 1.5 cups, keep everything the same, minus sugar of course. This will equate for the liquid balance and the extra sweetness of the honey.

Good luck, at least you didn't buy boxed brownie mix!!

Answer 2

you cant substitute....sugar brings texture and quality to the finished product....your oil also

Answer 3

Don't use less of anything.

Cook it longer to reduce the moisture.

Answer 4

Try using 3/4 c. honey to 1 cup of sugar, AND reduce the liquid in the recipe by 1/4 cup.  I wrote a blog on substituting natural sweeteners for sugar, and there is a link in the blog with a substitution chart (scroll down when you pull it up).  Keep in mind, I haven't tried this in a regular recipe so cannot attest to its success.  I have used natural sweeteners, but only in recipes that call for them.  http://buzz.prevention.com/community/sha...  

Good luck!

Answer 5

honey is not going to work in that recipe, try this one instead:

8 oz. 60% cocoa bittersweet chocolate, divided

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup Clover honey

2 large eggs

1 cup buttermilk

1/2 pint raspberries



Directions

Preheat oven to 350°F.

1. Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.

2. Sift together flour, baking soda, baking powder and salt; set aside.

3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.

4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.

5. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.