Effect of All- Purpose Flour, Whole Wheat Flour and Brown Rice Flour

on the Acceptance, and Color of Brownies

Patricia Lopez

NTRS 410 Experimental Foods

California State University, Los Angeles
August 20, 2013
Summer 2013

Abstract
The food industry has emphasized in creating healthier food products such as
substituting whole grain flour in baked products to have a more nutritious product for
consumers acceptability. Whole grain products are considered a functional food
because they are rich in nutrients and promote good health. The objective of the study
was to access the color and sensory qualities of three kinds of brownies. All-purpose
flour was the control, whole wheat flour and brown rice flour were the two variants. In
addition, a food processor was used to create nutrition labels for all three brownies in
order to analysis their nutritional value among the original recipe and the two variants of
whole grain. The null hypothesis of the experiment stated that there was no significant
differences in color or consumer acceptance. The alternative hypothesis stated that
there was no significant differences in consumer acceptance and color for all the
variants including control. Using the 9-point hedonic scale to measure the consumer
acceptability which found no significant differences between the control and two variants
(p=0.383725). The L*, a*, and b* color values were measured using a chromometer
respectively. In the objective evaluation, no significant differences were found between
the control and two variants for L*, a*, and b* values (p=0.35438, p=0.627161,
p=0.470307, respectively).

Keywords: whole grain, brownies, whole wheat flour, brown rice flour, nutrients, health

Introduction/Literature Review/Objectives
In the United States, baked goods play a major role in peoples lives but tend to
be high in sugar, fat, and calories. Unhealthy baked goods gradually result in a serious
of health problems such as obesity, heart disease, and hypertension in the future.
Whole grain can improve baked products by providing more nutrients such as fiber,
vitamins, phytonutrients, and minerals than regular flour. Whole grains can be a great
way to fill your plate and appetite in a healthy fashion.
Whole grains are healthier than regular flour because the word whole means
the flour does not lose any nutrients in the process. Regular flour tends to be processed
and lose about 40% of its original wheat grain, which is rich in nutrients (who foods
2013). Also, whole grains are well known for having dietary fiber as well as being
composed of the germ, endosperm, and bran. The study done by Yadav and others
(2010) indicated that bran was the best source of dietary fiber and that about 13% of
whole grain was a good source of proteins and minerals. In another study, Gajula and
others (2008) studied the dietary fiber content of uncooked and precooked wheat flour
with 0%, 10%, 20%, and 30% bran. The result showed that uncooked and precooked
flours both had significant increase in total dietary fiber and soluble dietary fiber. Gajula
and others (2008) also studied color values for cookies and tortillas from uncooked and
precooked wheat flours with 0% and 20% bran. The results showed cookies and tortillas
had darker color for precooked flour, but no difference between 0% and 20% bran. A 9point hedonic scale was used to measure consumer acceptability, which found there
was no difference for the cookies, but there was a significant decrease for tortillas.

Today, whole wheat flour has become a popular option to replace regular flour.
Whole grain breads made with whole grain is a very nutritious source. Skrbic and others
(2008) had used dietary reference intakes (DRIs) to estimate that the intakes of
nutrients and the range of DRIs for whole grain breads was 33.7-40.8% for adults.
Researchers also studied the sensory evaluation based on crumb, consistency, texture,
and taste of white bread and whole grain bread. The result of this study showed that the
whole grain control bread had significantly higher score of consumers acceptable than
the white control bread (Skrbic and others 2008).
In another study, researchers separately made cookies with whole wheat flour and
buckwheat flour and compared them on the physical properties and sensory evaluation.
In addition, they thought that chickpea addition may affect the physical test and sensory
evaluation of cookies, so 0% - 100% chickpea was added to the cookies in order to see
their differences (Yamsaengsung and others 2012). In the physical properties, the
authors measured the color of the cookie surface by using a chromometer. The three
values L*, a*, and b* separately represented the color of lightness, red/green, and
yellow/blue. The result of this study showed that the L* values of whole wheat flour and
buckwheat flour at 0% chickpea addition were 66.25 and 71.41 respectively. This
indicated that the whole wheat flour was little darker than the buckwheat flour. For the a*
values of whole wheat flour and buckwheat flour at 0% chickpea addition were 7.32 and
3.59, and the b* values of whole wheat flour and buckwheat flour at 0% chickpea
addition were 25.30 and 23.70. These results concluded that whole wheat flour tended
to show more redness and yellowness in cookies compared to the buckwheat flour. In
the sensory evaluation, the authors recruited 25 random students and staffs to taste the

sample cookies based on the evaluation of color, texture, taste, and overall impression.
The result showed that the color, texture, taste, and overall impression scores for
consumer acceptance of whole wheat cookies were drastically higher than buckwheat
cookies at 0% addition of chickpea. However, buckwheat cookies were more preferable
than whole wheat cookies in texture ratings (Yamsaengsung and others 2012).
Buckwheat flour can also be used in bread. In another study, Chlopicka and others
(2012), investigated the effect of the antioxidant properties and sensory value of bread
by adding buckwheat, amaranth and quinoa flours. The study used 10 point hedonic
scale to measure the acceptability (dislike=0; extremely liked=10), and all results that
were between 4-8 indicated acceptable color evaluation. The data showed the bread
baked with 30g/100g addition of buckwheat flour had the best color (7-8) in breads. In
contrast, the bread baked with 15g/100g addition of quinoa flour has the worst color
score among all examined breads. As the result showed, there were significant
differences in color only between bread 30g/100g addition of buckwheat flour and
15g/100g addition of quinoa (p<0.01). However, bread with buckwheat flour was
acceptable for consumers. (Chlopicka and others 2012).
Brown rice flour is another healthy option to replace all-purpose flour. It is a healthy
option because brown rice is rich in selenium, manganese, naturally-occurring oils, antioxidants and fiber (Group 2013). Selenium is known for decreasing the chance of
developing arthritis, cancer, and cardiovascular disease. In addition, manganese can
maintain the bodys cholesterol in a normal level by synthesizing the body fat. Naturallyoccurring oils in brown rice can keep the heart healthy by reducing the LDL cholesterol.
The antioxidant content of brown rice can prevent the oxidative damage to DNA and

lower the percentage of developing cancer. Furthermore, the high fiber in the brown rice
can reduce constipation and prevent colon cancer. Besides, brown rice can function as
blood sugar stabilizer because brown rice can release sugar much slower than regular
flour (Group 2013).
In another study done by Manickavasagan and others (2013), white rice was
substituted with brown rice in food products. The purpose of this study was to compare
peoples acceptability regarding color and sensory properties when white rice was
replaced with brown rice. The study indicated that the L * value of the brown rice
products decreased compare to the L* value in the white rice products. The a* value
increased when more brown rice content was in the food products. There was some
difference between white rice and brown rice products in b* value, but the difference
was not significant among 25-100% brown rice products. Although the sensory result
indicated that 100% of white rice products had a high score than 100% brown rice
products, the result also indicated that there would not be much of a difference in the
panelists' color preferences if about 50% of brown rice was used in the food products.
Based on the sensory evaluation result, first time comers did not show much preference
difference between white rice and brown rice products; whereas, regular consumers
showed some preference difference. Regarding the color, surface texture, softness,
chewiness, graininess, and moistness evaluation in the regular consumers group,
increasing the brown rice content in food products may have lowered the overall favor in
the regular consumer group, but flavor preference did not have much significant
difference with the white rice product if up to 50% of brown rice content were added. In
addition, the sensory evaluation score indicated that the desired taste, after taste, and

aroma were not much different between white rice and brown rice products
(Manickavasagan and others 2013). Therefore, people accepted the brown and white
rice products flavor and aroma.
According to another article that was obtained specified the importance of whole
grain flour in baked goods. For instance, oat grains are known for lowering cholesterol
effects, reducing the risk of diabetes and other chronic diseases. Oat grains are
composed of a high soluble fiber -glucan content and its viscosity that make them
beneficial for health. The purpose of the study by Esther and others (2013), was to
blend oat flour by 25%, 50%, 75%, and 100% with wheat flour in order to evaluate the
effect of different sugar levels in cakes of 60-90-120%. Esther and others (2013) stated
that the aim of the study was to determine the adequacy of the use of whole oats flour
to elaborate three formulas of layer cakes with different percentages of sugar through a
comparison with cakes elaborated with white wheat flour. The cake flours, the batters,
and cake quality were evaluated. The experiment also showed that oats are totally
different when compared to wheat because they both have unusual rheological and
chemical properties as well as pasting behavior, protein content, cake batters, and the
final product outcome. The study focused on the effect of using whole oats flour in cake,
to evaluate the three cakes and also to compare wheat cakes to oat cakes. The cakes
were evaluated using a 9-point hedonic scale. The most important aspect that was
looked upon in the consumer acceptability test was flavor and taste of the product.
Esther and others (2013) mentioned how flavor and taste can have a strong influence in
the consumer acceptability because new ingredients tend to reduce acceptability
because consumers are accustomed to traditional flavors. This is a reason they choose

to give the control cake and the variations of 50% substitution of whole oats flour. Esther
and others (2013) concluded that wheat-oat flour cakes can be achieved with good
acceptability by consumers. Once all the data was collected it was submitted to
statistical analysis using ANOVA in order to determine any differences between the
control and the two variants.
Another nutritious whole grain that is valuable to have in a healthy diet is amaranth.
In a study done by Sanz-Pennella and others 2012, it described the importance of
using amaranth flour in bread making instead of wheat flour. Amaranth grain is typically
toasted, popped, extruded or milled depending on the use of baked goods. Its also
known for having the highest dietary fiber, lipid, and protein content but mainly rich in
Lysine. A HunterLab ColorFlex was used to measure the bread crust and crumb color.
The results were then expressed in the CIELab system with the illuminant D-65 and the
visual angle of 10. The dimensions were done through a 3 cm diameter diaphragm
containing an optical glass. The color was determined using a scale that included: L*lightness-0-black, L*=100-white, a* and b* (colour-opponent dimensions, [-a*=
greenness and +a*= redness], [-b=blueness and +b*=yellowness]). There was color
change in the crumb and crust that was determined by the CIELab system. The crust
showed more redness with the addition of amaranth unlike the control that showed only
yellowness. The crumb seemed to be more affected by the addition of amaranth than
the crust. The crumb was lighter than the control, which had a darker stronger colored
crumb and greater red and yellow components. Sanz-Pennela and others (2012)
concluded that the inclusion of amaranth flour in bakery products could be limited to a

maximum proportion of 20g/100g, in order to preserve the nutritional benefits of the

ingredients.
Barley flour is another whole grain that can be used as a substitute in various baked
products. Frost and others (2011) studied the physical and sensory characteristics of
chocolate chip cookies that were partly substituted with 0%, 30%, 40%, 50%, 60% and
70% barley flour for all-purpose flour. The cookies were measured with a hand-held
chromometer in order to measure redness, lightness, yellowness, and color value.
These tests were replicated three times. A descriptive sensory analysis was done in
order to find the sensory characteristics of the cookies. In regards to color, the L values
of the control and the 70% barley cookies was similar and higher than the rest of the
samples (Frost and others 2011). The cookies substituted with 30% and 40% barley
were darker than the rest of the cookies. The 70% barley cookies ware significantly
lighter than the 30% barley cookie, which might have been caused due to the increase
substitution of barley (Frost and others 2011). The results also showed that the color
intensity and the thickness of the cookies were increased as more barley was added in
the cookies (Frost and others 2011). A 9 point hedonic scale was used to record the
scores of the consumers. The control (0% barley), 30% and the regular consumer
cookie were liked by consumers, while cookies with the highest level of barley were of
low acceptance by the consumers. A reason for this might be due to the aroma and
flavor of barley in the cookies. The results also showed that cookies substituted with up
to 50% barley flour might be a way to incorporate fiber and whole grain into the diet.
Barley besides adding soluble fiber into the diet, it can also provide a higher amount of
whole wheat into the diet (Frost and others 2011).

Whole grain barley has become a substitute for refined grains. Even though
people are starting to consume barley, there are some that can either consume less or
more depending on their eating patterns or ethnic background. Omary and others
(2009), studied consumer acceptance on whole grain barley flour chocolate chip
cookies and examined the demographic information and preference toward whole grain
barley chocolate chip cookies. In the sensory evaluation of this study, the panel
evaluated random cookie samples given to them based on acceptability, appearance,
color, flavor and texture. The cookies tested were replaced with high soluble fiber whole
barley flour (HSFWB Flour) at 0%, 30%, 50%, and 70%. The results of this data showed
the older group (21 and over) found no difference on cookies that were substituted with
0%, 30%, and 50% high soluble fiber whole barley, but the cookies with 70% barley
scored relatively low. In regards to ethnicity, Asians (45%) gave the same score for in
flavor, color, and overall acceptance to the control and 30% barley cookies. Hispanics
(22%) gave 30 and 50% cookies a similar score in all the tests, while whites (22%)
found no difference in the control and all the barley cookies when it came to color. The
conclusion of this experiment suggested that 50% whole barley cookies could be
marketed to older male Hispanics who consume chocolate chip cookies at least once a
week (Omary and others 2009).
The objective of this experiment was to assess the sensory and quality
characteristics of whole grain brownies. The control brownies were made with allpurpose flour. The variants were whole wheat flour and brown rice flour.
Hypothesis

The null hypothesis of the experiment states that there was no significant
differences in color and consumer acceptance (evaluated through a 9-point hedonic
scale) among the two variants and the control. The alternative hypothesis stated that
there was no significant differences in color and consumer acceptance for two variants
and the control.
Materials and Methods
All recipe ingredients for the three variants were acquired from local grocery
stores. These ingredients were listed in Table 1 of the Brownies Preparation section of
the Methods. The proper equipment/ instruments for both objective evaluation (color)
and sensory evaluation were accessible in the laboratory, and used during this
experiment. The equipment is listed in the color and sensory evaluation sections of the
Methods, respectively.
Brownie Preparation
Refer to Attachment 2 in the Appendix for the adapted recipe with original
measurements and Attachment 3 for Nutrition Label information.

Table 1: Brownie Formula

Ingredients (g)

All Purpose White

Flour (Gold Medal)
Whole Wheat Flour
(Baker Josefs)
Brown Rice Flour
(Arrowhead Mills)
Sugar(C&H)
Unsalted butter
(Ralphs)
Unsweetened Cocoa
Powder (Hersheys)
Salt (Morton)
Pure Vanilla Extract
(Mc Cormick)
Large Eggs (Ralphs)
TOTAL

All Purpose White

Flour
Control or Variant 1

Whole Wheat Flour

Variant 2

Brown Rice
Flour
Variant 3

45.36

45.36

45.36

182.87
103.05

182.87
103.05

182.87
103.05

43.54

43.54

43.54

1.09
1.52

1.09
1.52

1.09
1.52

72.57
450

72.57
450

72.57
450

All of the ingredients listed above were converted to grams using ESHA Food
Processor (Version 10.11 ESHA, Salem, OR, USA) from the standard recipe in the
Appendix as Attachment 2. The first step of brownie preparation was to weight out each
ingredient for all three variants according to Table 1 (above). All the ingredients were
accurately weighted. The oven was preheated at 325F. The butter, cocoa powder, salt,
and sugar were melted in the same size of bowls that were placed on top of a medium
size pot that had water filled half way at medium heat. The three variants were then

stirred at the same time, however, the melting time was different because it depended
on the way it was stirred. There were no differences when vanilla and eggs were added
into the mixture. The all-purpose flour, whole wheat flour, and brown rice flour were
added last and mixed at the same time. After the addition of the flours were added to
each variant then all the mixtures were stroked for 40 times. No changes were made.
On a small baking pan, parchment paper was added on top and then the batter was
added on top. All three variants were then put into the oven at the same time, and
rotated every ten minutes.
Sensory Evaluation
Seven untrained panelists did an assess and recorded their answers on whether
they like the brownies by selecting a category on a 9-point hedonic scale that ranges
from extremely like to extremely dislike (Refer to Attachment 1 in the Appendix). The
test were done twice using the same steps. The data helped evaluate the overall
acceptability of the brownies.
Color
CIELab color was measured using a Minolta Chroma Meter (Model CR-410,
Konica Minolta Sensing Americas, Inc., Ramsey, NJ, USA), which was calibrated by a
Minolta white calibration plate No. 17333240 for CR-200/CR-300/CR400 with 2
OBSERVER to measure lightness (L*), red/green (a*), and yellow/blue (b*) color values.
Readings were collected from the center of each sample. A total of two (3) samples of
brownies were randomly chosen per variant (3). The color test was done twice using the
same steps.
Statistical Analysis:

An analysis of variance (ANOVA), descriptive statistics and t-tests were

performed using Excel. The experiment was replicated twice.

Results and Discussion

Table 2: Means standard deviations of brownies results for consumer acceptance
(Hedonic Score) and color (L*, a*, b*).
Treatment

Hedonic Score2 Color(L)2

Color(a)2

Color(b)2

Control

6.931.73a

40.222.15a

5.470.48a

4.420.74a

Whole Wheat

7.571.34a

38.502.45a

5.150.97a

4.471.20a

Brown Rice

6.861.35a

37.893.60a

6.600.91a

5.161.35a

Means SD of 2 replicates; 7 (Rep 1) and 7 (Rep 2) judges for each variant within each replicate
Means SD of 2 replicates; 3 readings for each variant within each replicate
a
Means within the same column with the same letter are not significantly different (p>0.05)
2

Consumer acceptance was evaluated using a 9-point hedonic scale (Attachment 1).
According to the Anova, there were no significant differences (p0.05) in consumer
acceptance between the control and two variants. Therefore, there was no need to do
the t-test. Color was evaluated using three random samples from each variant.
According to the Anova, the L*, a*, and b* values found had no significant differences
(p0.05) among the all-purpose flour, whole wheat flour, and brown rice flour. According
to the table 2, the mean values with same superscript in each column are not
significantly different (=0.05)
The color evaluation of the brownies did not have significant differences because
the substitution of flours had no impact on the color. One change that was detected after
the addition of the flour was that the control demonstrated a milk chocolate color while
the two variants displayed a dark chocolate color (data was not collected). Once the

brownies were done baking, they had no significant color difference that were able to
distinguish all three brownies.
According to the Skrbic and others (2008), the sensory evaluation indicated that
the consumers' overall acceptance of whole grain control bread was higher than the
white control bread, which was consistent with the result of this experiment. According
to the result of this experiment, only the consumers acceptance of brown rice were
slightly lower than all purpose flour but their differences were not significant.
Compared whole wheat flour with buckwheat flour, Yamsaengsung and others
(2012) demonstrated that cookie made with the 100% whole wheat flour had lower
consumer acceptability than the 100% buckwheat flour in texture ratings, but the 100%
whole wheat flour had higher acceptability than the 100% buckwheat flour in color, taste
and overall impression.
In reference to brown rice flour, Manickavasagan and others (2013) indicated
that consumers had showed no statistical difference on overall acceptability between
the 100% white rice product and the product that up to 50% of the brown rice was
added. The study also showed that the overall consumer acceptability of the 100%
brown rice products was lower than the 100% white rice products.
The previous studies showed no significant difference with the result of this
experiment. Overall, the results were in accordance with the previous studies on
consumer acceptability.
Objective Evaluation
ANOVA and descriptive statistics were completed to find difference between
L*,a*,b* values of all-purpose brownies (control) as well as the two variants, whole

wheat brownies and brown rice brownies. Readings were collected from the center of
each sample. A total of three (3) samples of the brownies were randomly chosen per
variant (3). There were no differences for color evaluation. In reference to Table 2, the
control had an L* mean value of 40.22 which is in darkness range. Whole wheat L*
mean value was 38.50. Brown rice had L* mean value 37.89. The control was lighter
than the other two variants. Lower L* value means darker color. There were no
statistical differences because they had same subscript.
For a* values, the control produced a mean value of 5.47. Whole wheat produced
a mean value 5.15. Brown rice produced a mean value of 6.60 which means they are
not significantly different according to Anova analysis, indicated by their same
subscripts. For b* values, the control produced a mean value of 4.42. Whole wheat and
brown rice produced mean b* values of 4.47 and 5.16 respectively, indicating the three
values were not significantly different, represented by their same subscripts.
According to the color evaluation on whole wheat flour, Yamsaengsung and
others (2012) indicated that cookie made with the 100% whole wheat flour had lower L*
value than the 100% buckwheat flour, but the 100% whole wheat flour had higher a*
and b* values than 100% buckwheat flour. Based on the result of this experiment, their
result was slightly different on a* value due to different comparative flours and different
products.
Regarding of the color evaluation on brown rice, Manickavasagan and others
(2013) also found brown rice products tended to have lower L* value than the white rice
products, but brown rice products tended to have higher a* values. For b* values, the

result of their study showed no significant differences. Their conclusion exactly matched
the result of this experiment.

Table 3: Nutrition facts for 3 variants of brownies

Product
Calories
(g/serving) (kcal)
Variant 1
Control All 170
purpose
flour
brownies
(40g)
Variant 2
Whole
170
Wheat
brownies
(40g)
Variant 3
Brown
170
Rice
brownies
(40g)
1

Total
(g)

Fat Total
Carb. (g)

Fiber (g)

Sugars (g) Protein (g)

80

22

16

80

22

16

70

22

16

All numerical values have been converted with the aid of the ESHA Food Processor for Windows (v.8.0, ESHA Research, Salem,

OR, USA).

The nutrient analysis using ESHA food processor (Table 3) revealed that the amount of
total calories in all three brownies were 170 kcal/serving. Total fat was higher for the
control brownies and whole wheat brownies at 80g/serving compared to 70g/serving for
the brown rice brownies. Total carbohydrate, fiber, protein, and sugar were relatively the
same for each brownie variant.
Conclusions and Future Research

The purpose of the experiment was to assess the acceptance and color
characteristics of whole grain brownies. The whole grain flour that was used were whole
wheat, brown rice and the control was all-purpose flour. The objective of the experiment
was to develop a similar acceptability, determined by untrained panelists, and color that
is comparable to the control recipe. Both variants did not have significant difference
when compared to the control.
There was no significant differences for L*, a*, and b* values for both variants
and the control. The mean values for control and two variants were very close.
Consumer acceptance was no difference also which represented people are hard to
determine the differences between all purpose flour, whole wheat, and brown rice. Also,
the sensory evaluation score indicated that the desired taste, after taste, and aroma
were not much different between white rice and brown rice products and the previous
articles declared the how whole grain products are valuable in nutrients and a great
source for a healthy diet.
The consumers showed great interest in accepting the whole wheat and brown
rice brownies. These results indicated that brown rice and whole wheat flour were a
success in substituting all purpose flour to produce delicious baked products without
raising consumers' complains on color and sensory evaluation. In the future, industries
may consider developing more healthy baked products as an option by using whole
grain flour and brown rice flour instead of all purpose flour.

ATTACHMENT 1
ACCEPTABILITY TEST FOR WHOLE GRAIN FLOUR IN BROWNIES
You may rinse your mouth with water at any time during the test if you need to. Please
taste the samples according to the 3-digit random code provided on the samples and
the ballot. You may not go back and re-taste the samples. No talking during sensory
testing.
Check the box that best describes your overall opinion of each sample
3-Digit Sample Numbers
(9) LIKE EXTREMELY

(8) LIKE VERY MUCH

(7) LIKE MODERATELY

(6) LIKE SLIGHTLY

(5) NEITHER LIKE NOR DISLIKE

(4) DISLIKE SLIGHTLY

(3) DISLIKE MODERATELY

(2) DISLIKE VERY MUCH

(1) DISLIKE EXTREMELY

Appendix Attachment 2
Best Cocoa Brownies Recipe
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: An 8-inch square baking pan

Preparation
Position a rack in the lower third of the oven and preheat the oven to 325F. Line the
bottom and sides of the baking pan with parchment paper or foil, leaving an overhang
on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium
heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from
time to time until the butter is melted and the mixture is smooth and hot enough that you
want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from
the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla
with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.
When the batter looks thick, shiny, and well blended, add the flour and stir until you
cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a
rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to
25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner,
and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
http://www.epicurious.com/recipes/food/views/Best-Cocoa-Brownies108346#ixzz2ZRQbKgG2Recipe: Best Cocoa Brownies

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Food Sci 47: 2221-7

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