Okay so I've been putting aside these brownies for a long time now. The story is a tragic one, and it goes like this: my family loves brownies, and we love them gooey, fudgy and rich. My brownies were the talk of the household, and not much later, word of mouth spread to soon-to-be-customers.
My brownies were on rapid demand, I was making batches by the dozens per day - my pantry was fully stocked with practically just chocolate and sugar! It was a rush and a thrill I grew to loathe: my brownies took time, diligently, to determine taste and texture. I worked completely without a solid recipe, and it was becoming a problem.
In time, they began to fail, and the gooey, fudginess was lost. And forgotten.
I stopped brownie making out of frustration, but after 3 years of grief time, I finally decided to get back into my shoes - with a slight twist of course. I made a solid recipe, with proper measurements, and instructions to go by, as to not let myself forget.
This recipe isn't as gooey and fudgy as the original - it has less eggs, doesn't use cooking chocolate, but cocoa powder instead: but it tastes almost just as good, and definitely does fill the tongue's craving. It's stable, easy, and uber yummy: crisp brownie top, dense and moist on the inside, fudgy, but not too much as to not be able to hold it in your hands.
So basically: it's great, and I'm proud. Sprinkle sea salt on top, and kiss your finger a bon apetit to your guests (unless they are my boyfriend, who hates salt on anything besides potato chips and fries) (sigh).
No comments:
Post a Comment