Ingredients

Why Brown Sugar instead of White Sugar?

"Baked goods will have a richer flavor if they are made with brown sugar"

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/myth-or-fact-brown-sugar-is-better-than-white-sugar.html#b

Why unsalted butter instead of salted butter?

"The salt content of regular butter varies by manufacturer, so using unsalted butter is a means of controlling how much salt is in baked goods. The rule of thumb is that, if you’re going to substitute salted butter for unsalted butter, reduce the amount of salt in the recipe by 1/4 teaspoon per 1/2 cup of butter. In addition, salted butter typically contains annatto, a coloring agent that gives butter its signature yellow color. That accounts for the persnickety preference.

However, it also turns out that salted butter has a higher water content than unsalted butter. Because unsalted butter has less liquid than salted butter, it’s more likely to form a stable structure of air pockets when creamed. The other characteristic to note is that unsalted butter has a shorter shelf life than salted butter."

http://www.webexhibits.org/butter/baking.html

Why reduce the amount of sugar and butter?

1) Healthier 
2) Cheaper
3) Taste is not compromised 

Why Cocoa Powder!!

http://www.metaboliceffect.com/cocoa/