So you're in the middle of baking cookies and find out that what you thought was cocoa powder is really a jar of peanut butter. Can you swap in a chocolate bar instead? The answer's a tricky one.
'cocoa powder' on Serious Eats
There are some baking ingredients you can substitute without a problem, but what about cocoa powder?
This is an icebox cake introduced to me by Lee Holtzman, a friend and food writer. It's an heirloom recipe of the Holztman family, one I've never heard of before or since, so I've adopted the name her family gave it. It's an icebox cake, a Northern European tiramisu: dry-ish cookies soaked in spirit-laden liquid, layered with whipped cream and chilled until the layers meld into a mellow, puffy cloud.
[Photograph: Andrew M. H. Alexander] These are intense little cookies. They've got two forms of chocolate, two layers of chile, and a fair amount of salt. The acidic natural cocoa in the dough is highlighted by aji panca, a light...
Brownies, like most baked goods, seem to inspire lively debate. Cakey or fudgy? Iced or plain? With nuts or without? My feelings? As long as it's a brownie, please pass it to me! I love them all.* I even love the pale cousin of the brownie, the blondie. But today I want to talk about fudgy brownies.
It seems that there is a lot of curiosity and/or confusion about red velvet cake and its origins. Though, as far I know, nobody has managed to verify the cake’s exact genesis, here is what I have pieced together from my own observations and research.