So I wanted to create a thread that helped people change their recipes as needed. I know cooking websites and The Google usually have 99% of what we need to be successful in this kind of thing, but once in a while us, um 'creative' cooking types need some practical advice that isn't covered or is harder to find.
The minute I find a recipe I like, my M.O. is to start playing around with it and seeing what other versions I can come up with. But I don't know the rules for adjusting ingredients as far as the wet-to-dry ratio is affected.
I have a brownie recipe that I love
which I am trying to "unbrownie" into a different tasting bar - so I plan to use butterscotch chips (or maybe peanut butter chips...or maybe both
) instead of chocolate, but what about the 1/3 cup baking cocoa they say to use? Should I put in more flour? Bake them longer or at a higher temp? These are already super SUPER moist, so just leaving out a dry ingredient completely doesn't seem right...
Any thoughts, discovered online resources, or anecdotes of similar experiences would be great...and anyone else who has a cool "frankensteined" recipe to share is welcome to do so. Anyone with a similar question to mine can put it here or S/O as needed.
PS: The recipe in question is Whole Wheat Zucchini Brownies