I wish life was just a touch easier. If brownies could make themselves, I’d be in heaven. The butter has been sitting out for 3 days, so I figured why not give it another go? Manchild shudders at my butter habit. “It says to keep refrigerated!” After about a week, it does start to taste a little strong, but it rarely lasts that long and it’s nice to have a softened block of butter for grilling and spreadability (screw you, wordpress, that is a word). I completely bastardized the recipe by making it gluten-free (almond/coconut flour blend) and free of processed sugars knowing full well I may feel compelled to eat nothing but brownies until they’re gone. I added a little espresso powder to bring out the chocolate flavor, vanilla (as recommended by Johnna), and a tiny bit of cayenne to give them a little drool inducing zing. I put a chair in the kitchen just in case, and I’m glad I thought of that because it was definitely as needed as it was helpful. I think a stool will be a worthy purchase if it can get me cooking more, and ideally eating less junk.
The edges got a little crispy, and the center is gooey because I didn’t let them cool enough before digging in. Patience? What’s that? This is a damn good and damn delicious take on brownies, and well worth the effort.
The original recipe can be found on Lynn’s website. If you haven’t visited her blog, do yourself a favor and do it now! She has an amazing collection of recipes, and writes of her harrowing experiences while living in the Middle East.