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/ck/ - Food & Cooking

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File: 413 KB, 540x360, whitechocolate.png [View same] [iqdb] [saucenao] [google]
20191309 No.20191309 [Reply] [Original]

I tried to make blondies, but all I did was take my brownie recipe and substitute normal chocolate with chocolate. How hard did I just fail?

>> No.20191317 [DELETED] 

>>20191309
>substitute normal chocolate with chocolate. How hard did I just fail

>> No.20191321

>>20191317
Sorry, I meant white chocolate.

>> No.20191324

>>20191309
>blondies
never knew what they were called

>> No.20191377
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20191377

They're out of the oven now. It just looks like a cake right now, but I'll have to wait for them to cool before I know if they're any good.

>> No.20191407

>>20191377
monitoring the thread

>> No.20191422

>>20191377
It's pretty much just a cake. It's amazing how much the cocoa powder affects the texture.

>> No.20191441

Blondies arent made with any chocolate anon, they're made with brown sugar and maple syrup.

>> No.20191442
File: 56 KB, 1000x600, url(19).jpg [View same] [iqdb] [saucenao] [google]
20191442

what's in your threaaad
in your threaeaead
blondie

>> No.20191506

>>20191422
Did you sub in another source of flavor? If not maybe eat them with some fruit or fruit jam.

>> No.20191537

>>20191506
They still have the white chocolate flavor, and the recipe calls for a little vanilla. They're good enough on their own, just not what I was hoping for. I was expecting a more fudgy, brownie-like texture.

>> No.20191543
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20191543

>>20191442
(You)

>> No.20191796

>>20191422
>It's amazing how much the cocoa powder affects the texture
Cocoa powder is very fibrous

>> No.20191801

Why didn't you post a picture?

>> No.20191802

>>20191537
Hmm, what edible powder would have a similar texture to cocoa powder? I'm thinking cocoa powder basically comes from a seed/kernel, so would almond meal work? Or maybe coconut flour? Now I'm interested in replicating the fudginess of brownies but with zero chocolate darkness, I'm sure it's possible.

>> No.20191805

>>20191802
See
>>20191796
Almond meal will not make it dense it will make it Kore moist through. Unless you add like a crap ton and reduce the liquid.

>> No.20191830

>>20191802
Coconut flour is really close to cocoa powder for the amount of fat/fiber/protein it has. Almond flour has a lot more fat and less fiber so I'm not sure if it would replicate the texture.

>>20191805
Almond flour would add a lot more fat but not moisture. Adding more fat and less liquid would alter the texture a lot too.

>> No.20191831

>>20191830
>add a lot more fat but not moisture
Fat is moist

>> No.20191844

>>20191831
It can taste that way but I'm talking about water. You can't really replace water or something containing water with fat in baked goods without it potentially seeming dry. Like peanut butter has a lot of fat but is only 2% water and it dries out your mouth. Your baked goods could end up like that if you start cutting out water and replacing it with fat.

>> No.20191846

aren't blondies supposed to be butterscotch flavored?

>> No.20191848
File: 61 KB, 1228x1502, 1434018608459.png [View same] [iqdb] [saucenao] [google]
20191848

>>20191422
It sounds good to me

>> No.20191851

>>20191844
Nothing I said was incorrect.

>> No.20191856

>>20191851
You said Kore instead of more.

>> No.20192377

>>20191801
Sorry I'm very incompetent with tech.