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Has anyone ever made a graham cracker crust (for a no bake cheese cake) with brown sugar instead of white? Any good?
I've really started to like using brown sugar in a lot of my baking...IDK, it's just a richer flavor and adds some chewiness with cookies. I was wondering if it would help hold the crust together better, without having to really compact it too much which would help with cutting and serving...more of a "fluffy" and "chewy" (yet firm) crust rather than a "dense" crust...
I've really started to like using brown sugar in a lot of my baking...IDK, it's just a richer flavor and adds some chewiness with cookies. I was wondering if it would help hold the crust together better, without having to really compact it too much which would help with cutting and serving...more of a "fluffy" and "chewy" (yet firm) crust rather than a "dense" crust...