Anonymous #1 2d

Even Jesus Christ was only 5’1”. It is only befitting that a holy brownie gets a holy height

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Anonymous #2 2d

I won’t give away the holy scriptures THAT easily. I need you to earn it; name these brownies as your one and only salvation within this material world and you shall be blessed.

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Anonymous OP 2d

I denounce all previous allegiance to any deity and hereby proclaim my undying and forevermore devotion to these brownies. To these brownies I allow my soul to be saved by now please bless me oh ur holy browniness

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Anonymous #2 2d

The deed is done

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Anonymous OP 1d

Does Casein bake better than Whey or smthn?

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Anonymous #3 1d

Casein as a powder is much more water-absorbent and baking-oriented and is therefore allowing that dense brownie texture to happen, changing to whey would most likely make it so that the brownies would dry out, puff up, and become closer to muffins than brownies. The closest I would try to do would be like a 50/50 casein/whey blend where the textures would equal out to something manageable but that’s unknown territory for me so take my words with a grain of salt.

1