Midnight B

When I meet people I know from my teenage days, they always tell me that they remember my brownies and how good they are.  And I was quite proud of those brownies – I can never forget how I stayed up night after night, making one batch of brownies after another.  My initial goal was a fast and easy recipe without sacrificing taste and quality.  I never did reach that goal because while the recipe was relatively simple, it was not fast… the process was rather delicate and a mis-step meant getting a different texture.

But these days, I have a slightly different goal for my baked goods.  While texture still ranks high up, what has become more important to me is producing a (slightly) healthier version.  Of course I cannot eliminate butter or sugar completely but at least I can try as much as possible to reduce them.

So, while I no longer stay up night after night, I still bake batch after batch (with long pauses in between) to experiment and tweak my brownie recipe to perfection!  Yesterday’s experiment turns out to be the best one so far…

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Unoriginal as I am, I initially named this Black Brownies.  This morning, though, I thought it better to call it Midnight B.

It is essentially the same recipe from 30-odd years ago except that I no longer use granulated (highly processed) sugar, instead I use raw sugar or one that has minimal processing (as best as I could find, that is).  I also substituted part of the chocolate with black cocoa because I wanted a super dark brownie (and got a dark-as-midnight color!)… and (!) I added a secret ingredient (which hubby instantly recognized, but not quite on the mark (?????)

Overall, I just looooooooove these!

As for hubby, this is what he had to say…

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(I still have one final experiment to do… if my theory is correct then I will have the ultimate, as well as perfect, brownies!

 

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