I'm planning on cooking a batch of brownies (from the MIX) and was wondering if it would be OK to substitute the butter for clarified butter (ghee).
If so, should I add something to it? I read a little extra sugar and an egg white to compensate, but I'm complete kitchen/baking beginner, so I have no clue.
Also, if it is ok, should I substitute for the same amount? Let's say the recipe asks for 1/4lb (random number, I have no clue), do I throw a 1/4lb of clarified or would I throw the equivalent of a 1/4lb yielded from regular butter?
I'm at a complete loss. I want to cook these brownies as a little surprise for my wife but she absolutely hates butter and only eats clarified (I don't understand it either), so sorry if anything sounds rather dumb.