HELP! Another Brownie question

[msmofet]

I have a TNT Frosted Brownie recipe which calls for unsweetened bakers chocolate, sugar, shortening etc. I would like to cut the sugar (in the brownie AND the frosting) so as to get a less sweet brownie BUT I don't want to hurt the integrity of the finished brownie (IE I don't want the texture and mouth feel to suffer). Can this be done? And do I have to compensate in some other way for the decreased sugar volume?

[merstar]

I cut down sugar all the time, up to about 25%, especially in American recipes, which I find too sweet. I always have good results. How much unsweetened chocolate, sugar, and shortening is called for in your recipe?

[msmofet]

4 squares (1 oz. each) unsweetened bakers chocolate
2/3 cup butter flavored shortening
2 cup sugar
4 eggs
1 tsp vanilla
1 1/4 cup all-purpose flour
1 tsp baking powder

[merstar]

Originally Posted by msmofet

4 squares (1 oz. each) unsweetened bakers chocolate
2/3 cup butter flavored shortening
2 cup sugar
4 eggs
1 tsp vanilla
1 1/4 cup all-purpose flour
1 tsp baking powder

I use a brownie recipe with the same amounts of chocolate, sugar and fat as yours, but it uses butter instead of shortening, has no leavener, and uses 3 eggs. I always cut down the sugar by 25%, to 1 1/2 cups. It tastes great, and is at the perfect sweetness. The original 2 cups is much too sweet for me.

[msmofet]

Originally Posted by merstar

I use a brownie recipe with the same amounts of chocolate, sugar and fat as yours, but it uses butter instead of shortening, has no leavener, and uses 3 eggs. I always cut down the sugar by 25%, to 1 1/2 cups. It tastes great, and is at the perfect sweetness. The original 2 cups is much too sweet for me.

Could I cut the sugar by 1/2 and leave everything else the same?

[merstar]

Originally Posted by msmofet

Could I cut the sugar by 1/2 and leave everything else the same?

I don't see why not. There's enough shortening in there to keep it moist. If you're concerned, maybe start with something in between 25% and 50%. The only thing that might get affected is the crackly top, since it depends on sugar.

[msmofet]

Originally Posted by merstar

I don't see why not. There's enough shortening in there to keep it moist. If you're concerned, maybe start with something in between 25% and 50%.

It's frosted so the top is covered up. So maybe 1/2 the sugar in the brownie and leave the frosting unchanged.

[taxlady]

What kind of frosting is it? I usually put less confectioner's sugar in butter creme frostings. I put the minimum I need for consistency. I start with a lot less and add more until the consistency is to my liking.

[msmofet]

Originally Posted by taxlady

What kind of frosting is it? I usually put less confectioner's sugar in butter creme frostings. I put the minimum I need for consistency. I start with a lot less and add more until the consistency is to my liking.

I don't like butter cream much.

3 squares (1 oz. each) unsweetened bakers chocolate
3 TBSP butter flavored Shortening
2 c. powdered (confectioners superfine) sugar
1/4 tsp salt
1/3 cup milk
1 tsp vanilla

[taxlady]

Originally Posted by msmofet

I don't like butter cream much.

3 squares (1 oz. each) unsweetened bakers chocolate
3 TBSP butter flavored Shortening
2 c. powdered (confectioners superfine) sugar
1/4 tsp salt
1/3 cup milk
1 tsp vanilla

Other than melting the chocolate, does that get heated at all?

If not, I would measure out the 2 cups of confectioner's sugar and try with one cup and add more as needed for taste and consistency. Then measure what's left so you know for next time.