I succumbed and brushed aside all my worries about overusing food colour. I’m so glad I did. The last time I tried making red velvet cake and cupcakes, I was paranoid about using too much red food colour and therefore wound up with tasty, but only ‘reddish’ velvet. I also used a recipe that had…
Martha Stewart
Seriously Fudgy Brownies
When I first started off with this baking thing, my brownies turned out cakey. Not bad to taste, but not fudgy and chewy like a brownie should be, you know? And that just wasn’t acceptable. Brownies should be moist and fudgy, with perfectly crackly tops. A really good brownie doesn’t need vanilla ice-cream or chocolate…