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Everything on Ambrosia Baking, organised by topic.

Cookies & Bars

What Makes Brownies Fudgy, Chewy, or Cakey? — Fudgy brownies tend to use more fat and sugar relative to flour, melted butter or oil, little or no chemical leavener, and no added liquid.
Chocolate Chip Cookie Recipe: Chewy Centers, Crisp Edges — For chewy chocolate chip cookies with crisp edges, whisk 170 g melted butter with 200 g brown sugar and 100 g granulated sugar.
Fudgy Brownie Recipe: One Bowl, Shiny Top, Dense Center — Fudgy brownies come from a high ratio of fat and sugar to flour: 170 g melted butter, 250 g sugar, and 65 g cocoa powder against just 60 g flour, with no…
Peanut Butter Cookie Recipe: Soft, Chewy, Classic Crosshatch — A classic peanut butter cookie recipe creams 250 g creamy peanut butter and 113 g butter with 160 g brown and 100 g granulated sugar (260 g total), then…

Chocolate Cake Recipe: Moist Two-Layer, Mixed in One Bowl — For two moist chocolate-cake layers, whisk 220 g flour, 400 g sugar, 75 g natural cocoa, the leaveners, and salt; add 100 g egg, 240 g buttermilk, 110 g…
How to Make a Two-Layer Cake: A First-Stack Guide — Use a complete two-layer recipe, matching pans, equal batter portions, fully cooled layers, the specified filling, and a chilled crumb coat before finishing.
Vanilla Cupcake Recipe: Light Crumb, Domed Tops (One Bowl) — The best vanilla cupcakes come from a one-bowl reverse-creaming method: whisk 180 g flour, 150 g sugar, baking powder, and salt; work in 113 g softened…

Classic Cheesecake Recipe: Creamy, Crack-Free (Water Bath) — A classic cheesecake is a baked custard of cream cheese, sugar, eggs, and sour cream in a graham cracker crust.
Creme Brulee Recipe: Silky Custard, Crisp Sugar Shell — Crème brûlée is a baked custard of heavy cream, egg yolks, sugar, and vanilla.