Angie

September 3, 2019 at 5:47am

Hi,
I follow a brownie that’s very rich using cocoa powder. I reduced the sugar by 20-25% from the original recipe. The taste was perfect but the texture was little dry and not gooey. Would you recommend changing the oven temperature, the cooking time or anything else to help bring back the texture?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.