Oh my!! These brownies look fantastic!! I agree, I think that brownies are my very favorite dessert. I could never get tired of them. I did have a couple of questions. Can you use the Double Dutch Dark Cocoa in all recipes that call for cocoa? I've seen some recipes that call for cocoa and others that specify Dutch processed cocoa. I'm sure there's a difference in the depth of flavor but are they otherwise interchangable? On a completely different note, how do you get your brownies to cut so neatly? I've tried the bench knife, a plastic knife, serrated knives, and they brownies always clump up on the knife and I don't get those nice clean lines. I don't seem to be underbaking them. Thanks again for the wonderful recipes. I was going to make lava cakes this weekend but I may put that off and opt for these brownies instead! YUM! Denise, Dutch-process cocoa should be used in baked recipes that call for it - i.e., recipes with chemical leavening (baking powder, baking soda), as the pH content of Dutch and natural are different, and the leavening is geared for whatever cocoa is called for. Most older recipes assume natural cocoa. And if you see a recipe calling for baking soda, you can pretty much assume it uses natural cocoa. For other recipes without leavening (e.g., hot fudge sauce, candy), you can use Dutch process for a richer, "truer" chocolate flavor. As for cutting - dip the cutter in hot water between slices. That helps. With these brownies, I actually don't have any problem with sticking. And yes, plstic does seem to work better than metal on sticky bars. Enjoy - PJH

• Reply