I was pretty surprised to find out that making brownies without melted chocolate tended to make them fudgier and gooier.
But I’m not the only one to have noticed the result.
Food and cookery writer Hugh Fearnley-Whittingstall found that cocoa batters rendered the dessert “truffle-y and rich without being too heavy – and it seems to be easier to produce the great shiny crust so beloved of brownie purists”.
I’ve stuck to the trick ever since, even when a recipe tells me not to. I’ll confess I commit another cocoa-based infraction, too: I never, ever use chocolate chips when making cookies, no matter how much I’m told to.
Why avoid chocolate chips in, er, chocolate chip cookies?
Often, chocolate chips – which are usually made to maintain their tiny teardrop ...
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