Most double-acting baking powders contain both cream of tartar and an aluminum salt (along with the sodium bicarbonate). The former works at room temperature. The latter only at oven temperature. Rumford baking powder substitutes monocalcium phosphate for both the cream of tartar and the aluminum salt. It works just like regular double-acting baking powder at room temperature but it rises less in the oven. It's sort of halfway between single-acting and double-acting in that respect. I use it because I think that the regular double-acting has a nasty taste. --Doug

Wow - this seems to be the hot trend! My friend made Pioneer Womans Cookie Dough Brownies a couple of days ago and proclaimed them TDF. Seems I am going to have to jump on the wagon and give both a try! Yours look super tasty! Alexa Chocolate Chip Cookie Dough Brownies Prep Time 20 Minutes Cook Time 30 Minutes Servings 24 Difficulty Easy Ingredients �FOR THE BROWNIES: �5 whole Eggs �1-� cup Vegetable Oil �2-� cups Granulated Sugar �1 Tablespoon Vanilla Extract �1-� cup All-purpose Flour �� cups Unsweetened Cocoa Powder �1 teaspoon Salt �1 teaspoon Baking Powder �1 cup Chocolate Chips �_____ �FOR THE COOKIE DOUGH FILLING: �� cups Brown Sugar �� cups Granulated Sugar �3 Tablespoons Milk �1 whole Egg �1 teaspoon Vanilla Extract �1-� cup All-purpose Flour �1 teaspoon Salt �1 teaspoon Baking Powder �1 cup Chocolate Chips Preparation Instructions For the brownie batter: In a large mixing bowl, combine the eggs, oil, sugar, and vanilla. Stir well. In a second bowl, blend the flour, cocoa, salt and baking powder. Add the dry mixture to the wet mixture in 1�2 cup intervals, stirring just until all ingredients are blended. Add the chocolate chips last. For the cookie dough batter: Mix together brown sugar, granulated sugar, milk, egg and vanilla. Sift together flour, salt and baking powder; add to the sugar mixture. It will be a bit goopy, which is good. You don�t want it to be tough like regular cookie dough. Stir in the chocolate chips. To assemble brownies: Spoon half of the brownie batter into the bottom of the pan. Smooth it out as well as you can with the back of your spoon. Next, add all of the cookie dough batter to the pan, one spoonful at a time. Try not to disturb the brownie layer as you add the second layer. Just get it as well distributed as you can�no big deal if it�s not quite even. Finally, top the pan with the remaining half of the brownie batter, again trying not to disturb the lower layers. Place in the oven and bake at 350�F. Start checking it at 30 minutes. When cooled, frost and slice as desired. The inner cookie layer is a wonderful contrast to the spongy brownie outside. Here is a link that might be useful: Pioneer Womans blog and recipe

Here is what I found on google... "You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You'll also need much less baking soda as it is 3 times as powerful as baking powder. You'll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda."

I think it will be fine...the cocoa will likely absorb moisture from the dough as it freezes, then thaws, and then disappear as the dough is molded or rolled and baked.