No, no, we will be continuing a review of the classics but leaving the pioneer food to delve into a different genre with today’s post:
Moosewood Fudge Brownies
If you haven’t heard of Moosewood, here’s the short version:
- restaurant in Ithaca, NY
- featuring healthful natural foods
- been around for 38 years
- has produced a lot of cookbooks…
…one of which I love to use for new dessert ideas. In this case I was aiming to use up the last of a jar of instant espresso and some very ripe bananas. The idea was to add them into the recipe for MW’s fudge brownies, substituting the bananas for some of the liquid. Which would have worked fine if, as I was pouring the batter into the square pan, I hadn’t turned around and seen
i.e. that’s what I get for going into the ‘zone’ of following a recipe and not remembering my intent to add-on to it! Bananas still to use and espresso still to finish. #firstworldproblems for sure.
|Pouring that fudge brownie batter into the pan|
|Melted to the perfect consistency to add the brown sugar and vanilla…|
|Whisking in the egg, giving it a frothy surface temporarily…|
|Getting artistic… (look Ma, one-handed whisking!)|
|Adding flour, a bit at a time|
And finally, that fudge-y consistency we all know and love so well. I brought these into work on an off day (we’ve been having terrible network problems, so a lot of people have been staying home), but they still went over pretty well. Wondering if anyone has had a similar result on the texture/ moisture issue though, since I like a gooey-er brownie myself.
So that was attempt number one. Since I realized I had forgotten the espresso and the bananas right before I put the brownies in the oven, it gave me some time to wash up and start over, which I determined to do. Easiest recipe to turn to in time of need? Well, these were already bookmarked to try in the same book, soooo…
I celebrated my birthday yesterday with many good friends, and am leaving in a few hours for Napoli for a solo vacation, so you could say I’m sandwiched between pleasures.
To come when I return: Scottish Cuisine: my take; Cherry blossoms of DC in 2012; and other treats of living this life full throttle. Salute!