These days I am doing a bit of experimenting. Some have been happy surprises (like working with buckwheat flour or this service) and some recipes I tested that needed tweaks and yet others that did not work out well. The best test of a new item is indeed in an old favorite. That for me in baking is always a brownie - rich, chocolete-y, moist, fudge-y brownie!
The result was a deeper flavor that stood well with the chocolate, instead just letting the latter take center stage. The brownie, overall, felt a lot lighter to eat as well!
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