[senkora]

The article covers a variety of different approaches to dealing with high cocoa prices, but the Amsterdam brownie in the title is using a more heavily alkalized cocoa powder to maintain a similar taste while using less cocoa:

> The former gets its punch from using more heavily “dutched,” or alkalized, cocoa. It’s also what made that magical brownie taste so chocolatey.

[mapt]

If you buy dutch chocolate for baking you are told that this is actually significantly less flavorful, but a darker color, and useful for eg dark baked goods, when you're mostly trying to create a certain color shade without adding a ton of chocolate flavor.

[oxw]

It's inaccurate to say that dutched cocoa is less flavorful. Chocolate flavor is composed of multiple notes / experiences. Dutched cocoa has less acidic or fruity notes, but more dark rich, fudgy notes. Different, not less flavorful.

[seniorsassycat]

Signature taste if Oreos

[kulahan]

Sold. I'm an Oreo slut.