Not exact matches
I'm happy to hear the filling turned out delicious at least, great idea to use chocolate milk — never too much chocolate Hmm that's so interesting, I find this
crust recipe to be
very tender and
soft I've made it countless times.
The
crust was
very soft and broke apart upon contact.
The inside is
very soft and satisfying, and the outside makes a great
crust, but not too chewy.
They are
very,
very soft in the inside and the
crust is not
very crispy.
No, the filling will be fine at room temperature, but the
crust will get
very soft!
Although you'll get a thin
crust on the surface of your loaf, the inner texture is still
very soft and fluffy, it worth trying.
This brownie becomes
soft and
very chocolatey inside and has a delicious
crust.
The
crust was so crispy and the crumb was
very soft.
Sheetal, the cakes that are egg less and fat less tend to have a
very soft, almost moist
crust.
The chocolate brownie
crust is no joke here — it's rich,
soft and so fudgy,
very much like the real deal.
To tell you the truth, I'm not exactly sure how this
crust would do with almond flour only, but I suspect that it would be
very soft and not
very sturdy.
Chana, if you were going to do a large tart I would suggest buying
soft dates that don't need soaking to blend versus using
very dry firm ones that require soaking as the
crust will be much
softer and trickier to serve if the dates need soaking.
This bread yields a
very crusty loaf, if you prefer a
softer crust, mix the butter into the batter, rather than brushing it on top of the loaf.
It's
VERY good!!!! Nice shortbread
crust with a
soft chocolate topping.