I recently learned about a hot debate in the culinary community: What’s the best method for making brownies – cocoa powder based, or melted chocolate based?
The parameters were simple. Which is better? Brownies made with mostly cocoa powder, or brownies made with mostly melted chocolate? I selected two recipes from the same book, baked them in the same pan (at different times of course), and tested them out on the same sample group (my coworkers).