Section
Chocolate
2 articles
Baking withoutBrownies without butter: what you lose
Butter gives a brownie its fudginess and its crackled top. The three substitutes that genuinely work, what each one removes, and the ratios you have to correct.
Cakes and loavesNo-bake chocolate cake
A chocolate cake that sets in the fridge holds together through cold, not cooking. The ratios that guarantee clean slices, and the three mistakes that leave it soft.