How to get fudgy but dark (not too sweet) brownies?
I'm making brownies for a good friend's birthday, and I took down her very specific brownie preferences as a challenge:
- Very dark chocolate (she likes a bitter flavour)
- Fudgy, not cakey
- Crunchy skin
- No chunky mix-ins
The problem is, it seems like a good deal of sugar is required to get the crunchy crust and fudgy texture. Yet, the brownie shouldn't be too sweet. Any advice/good recipes for this?
I sent her this image I found on a [blog](https://fedandfit.com/brownie-mix/) and ask her to circle the most appealing one. I don't have access to this specific brownie mix though, and neither do I think she wants this to be gluten-free. Besides, I want to bake from scratch!
Cheesecake Cooling Safety
This is my 3rd time baking something and i decided to do something a bit more challenging and made a NY cheesecake. Its currents 1:53 AM and i have to wake up at 6 Am. I baked it, let it cool in the oven with the door closed for 45 minutes and just took it out right now. The question is will the cheesecake be okay sitting on the counter for 4 hours or should i wake up in about 2-2.5 hours and put this puppy in the fridge. Thanks guysðŸ˜