In elementary school, my best friend and I went through a phase where we pretended we had a cooking show, and my dear mom would record us making things like boxed brownies and cakes. I’d like to say this was cute of us, but to give you a visual, I believe I was in the midst of my overly-curled thick bangs, crooked pre-braces teeth, and screen-printed animal t-shirt phases. Adolescence went well for me
Barolo.
During one of these video shoots, I was in charge of putting together the liquid ingredients for our boxed brownies. Instead of 1/3 cup of water I filled the measuring cup to 1 1/3 cup. My mom captured us removing flat, rubbery , inedible brownies from the oven
vacuum bag.
So here I am, likely one of the only people to ever mess up boxed brownies, telling you how to make brownies. Oh life, you’re so ironic.
THESE brownies though, are anything but rubbery. The chocolate base is rich, dark, chewy, and swirled with a lightly-sweetened peanut butter mousse. Right when you take them out of the oven, sprinkle on some fleur de sel (or sea salt, if we’re being less fancy), and you have fudgy, sweet-yet-salty heaven.
So much better than a box…especially if I’m involved
elyze.
