I was trying to get through this without cropping any photos because I like them all the same size. But I realized the photos in my Jim Victor feature were all different sizes, so what the hell. I also realized you would be much more receptive if I didn't showcase my messy table.
What you do want me to showcase is this brownie. And then you want me to pack it up and mail it to you. And then you want to devour it. And then, as a token of gratitude, you want to send me your first-born child. Because no other form of payment will do. Oh no, not in this case.
See? I didn't even remember to take a picture first, I was so eager to cut into them:
Okay, I'm exaggerating. They could be better. But they have more potential than any other dessert I've ever invented, so I am pleased with myself on that front. I love the texture and the combination of flavors.
Specific ways in which they might be improved:
1) Toppings!! Doesn't that little guy wook so wonewy up there on his wittle napkin? Who's a wonewy bwownie? Yes, you are! Yes, you are! I was thinking candied ginger or some kind of frosting... Ideas? Lay 'em on me.
2) Not quite spicy enough for my taste. I bite into one, and for a couple seconds it tantalizes me with the idea of biting back. Then it decides, "Nah, never mind. I'm just a regular ol' brownie after all." So I wasn't chickenless enough with the spices. Need to pull an Elzar and kick it up a notch. If you duplicate this at home, I would recommend increasing the ratio of ginger and/or cayenne.
3) Spiced goodies are well-loved for their robust, "Here I am!"-sung-out-in-a-deep-baritone-voice flavor. This dessert was borderline, practically a tenor. Which is okay, just not what a guest might expect when you tell them you're serving Spicy Ginger Something-or-Other. In the future, I may sub dark brown sugar or molasses for some of the sweeteners. (Yes, I know... molasses and chocolate? Phone a priest!)
Spicy Ginger Brownies
1 1/2 sticks unsalted butter (wait for it... wait for it...)
2/3 c. light brown sugar
2/3 c. granulated sugar
1/4 c. holly honey
3 Tbsp. water
1 1/3 c. all-purpose flour
3/4 c. cocoa powder
1/2 tsp. salt (...aw yeah, there it is!)
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. dried cayenne pepper
Preheat the oven to 350.
Beat the butter, sugars, honey, eggs, and water together with an electric mixer.
In a separate bowl, stir the remaining ingredients together. Add this to the wet ingredients and beat again.
Pour batter into a greased 13"X9" pan. Bake 20-25 minutes, depending on whether you like your brownies fudgey or cakey. Makes 2 dozen.
Then all you have to do is lick your beaters, and you're done! Ta-da!
I adapted this recipe from one for "Chewy Cocoa Brownies" on the back of the Nestle cocoa powder box, though it's pretty unrecognizable at this point. In fact, this is the furthest I've ever successfully flown from the coop as far as baking goes. Think I am starting to get the hang of it (she says as her next attempt blows up the oven probably).
Hope everyone is having a great week!
Beat the eggs. Whip the cream. Show no mercy.