Being a food nerd let’s me say things like, “the science of baking is truly fascinating,” without being locked away for observation. But just think about it. Every recipe considers factors we could only guess at–the reactions between dry and wet ingredients, the effects of a temperamental oven. We never have to worry about that. David Lebovitz once said that he doesn’t quite know why people find baking so difficult. You just dump, stir, and toss in the oven, right? Right.So why tempt fate by boasting that you can take a proven recipe for something obviously decadent and make it lighter? I’m not talking applesauce fillers and Splenda substitutes here. This is the real deal. See Cooking Light’s recipe here. I think they succeed by changing up the method: by melting chocolate with milk and mixing with melted butter before adding to the dry, you can keep things dense and fudgy, not dry and cakey, in the oven, without relying on another two sticks of butter. I dare you to find the difference between these and any other fudgy brownie. I forgot to get a finished picture of these, so imagine this pan, only done-er. Ate the last one for breakfast this morning, but did a better job of sharing this time–a rewarding snack for me and Madoline after our hike at Ruffner Mountain.
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