Making Brownies..A few very simple questions.

[falcon]

I'm making brownies, and blondies tomorrow, and need responses to two questions, that I should probably know the answer to.

The recipe I'm using says to use 25 grams of demerera sugar and 100 grams of brown, I forgot to buy brown sugar today.

Could I use demerera alone, or white or do I have to buy brown, and if so which kind?

Secondly Can I melt the butter and chocolate in the microwave instead of using a bain marie?

Apologies for the simplicity of the questions but I'm very much a beginner to baking.

I always melt the butter and chocolate in the microwave. And use whatever sugar I have in the cupboard. And my brownies are fantastic!

Stupid question, how long do you melt the chocolate and butter for? I don't want to overdo it.

Until they're melted. But don't listen to me, I made this tonight (from Delia's) and it was a disaster. The ginger biscuits are slightly better.

I know this is probably too late, but...

When I make brownies, I put 150g of butter and 150g of chocolate in the microwave for 90 seconds on 800W. When it beeps, the butter is all melted, but there are still a few lumps of chocolate - the residual heat sorts them in a couple of minutes though.

look at vbacqueen1 (or similar) on the recipe section of mumsnet- i made her brownies recipe and they were FAB

I made a batch of brownies today using the old choc and butter in heat proof bowl over simmering water method. I don't trust the microwave having burnt(!) holes in the chocolate once before. Heat the chocolate and butter as soon as the solids turn into liquid.

As for the sugar, you will probably find that if you use all demerera, the brownie will come out more dense and the middle bit will probably be concave as opposed to risen slightly as demerera is too heavy. I use either soft brown sugar or caster sugar with mine.

I never use demerera in brownies, only soft light brown sugar or caster.

I also never melt chocolate in a bain marie, alway in the microwave. I break it into bits and start with 40 seconds on midpower. Remember that if you leave it a bit after hte micro's finished it is still melting.

Then I just take it out and stir and micro again till it's melted.

Suppose to be heat the chocolate and butter until the solids turn to liquid. Sorry.

Thankyou all for the advice.

I made my brownies today and they were incredible, very rich and gooey.

I'll have to try the MN's brownies recipes soon.

I'm ridiculously pleased with myself, I've never had any talent for practical things.

Next stop, banana bread.