I used to enjoy chocolates in my younger days until a few years ago.
For some reason unknown, I’ve stopped preferring chocolates and anything in chocolate flavour. Hence, I have little motivation to bake any chocolaty items such as cakes. I find them too rich for me. The same goes for Yang. In recent years, I tend to go for light, fruity flavours, ’spice-y’ or even savoury foods.
However, there are 2 chocolaty items which I don’t mind baking: 1) brownies and 2) chocolate muffins. Today, I tried baking brownies using a recipe which makes them really moist and gluey on the inside. They turned out marvelous. The recipe is taken from Diana’s Desserts. I followed everything right down to the T except for substituting the bitter-sweet chocolate with semi-sweet dark cooking chocolate, and reducing the sugar content to 75%. In addition, I also halved the ingredients and size of baking pan as I would have problem finishing all the brownies on my own!
The method is really simple if you have done basic baking before. Have a go at it if you’re a chocolate fan. 
Try eating warm brownies with vanilla ice cream. It’s awesome. 
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