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