The Secret to Great…
Brownies?
Contrary to popular belief, chocolate is not an aphrodisiac. Or rather, an aphrodisiac effect has yet to be proven. Given chocolate’s unproven ability to dilate blood vessels and stimulate sweat glands (although, a study reported by the BBC claims otherwise: http://news.bbc.co.uk/2/hi/health/6558775.stm), it is somehow associated with passion, romance and sexual escapades. Why? What is chocolate’s allure? Why do we (or is it just me?) equate chocolate to fervor and love?
Scant research indicates that there are plenty of theories available; however, I have my own theory.
Most brownie recipes are not difficult and do not mandate an incredible amount of ingredients or technique. However, most good brownie recipes do require some amount of melted chocolate. Have you ever peered into a bowl of decadently dark…thick….shimmery…creamy…and luscious melted chocolate? While stirring, you can hear and see how the chocolate molecules roll over one another and suction air in and out of its lava-like folds. All senses are necessary to accept and genuinely appreciate the intoxicating sensuality that is, melted chocolate.
So, I suppose, what I’m suggesting, is that chocolate, and in this case, melted chocolate, arouses many of the same sensations that a gorgeously smooth, glistening, rippled upper back offers. Perhaps that is why I make Ina Garten’s Outrageous Brownie recipe (http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html) more than I probably should????
I am not ashamed. And neither should you be ashamed. Life is too short – there is no time to fear the outer boundaries of propriety. Therefore, I suggest you get into your kitchen, make sufficient room on your counter, break out your utensils, melt your chocolate…. and get down to business…. Bon appétit.
Having made this reicipe a couple of times, I do have a few ‘secrets’ to share:
- Please do use ‘good’ chocolate, as this recipe is primarily chocolate;
- Use a metal brownie pan, not a glass pan;
- Do not whip the chocolate and egg mixture – you’ll introduce too much air, which can make brownie fall in middle;
- Let brownies completely cool, then put in refridgerator for a few hours before cutting into;
- Use a pizza cutter to cut these into squares
- You can make these brownies in 24 or 12 cup muffin tins;
- These brownies store in the freezer for up to a month! Just reheat in microwave for about 20 seconds!
Category: Featured Articles: Health & Nutrition, Health & Nutrition, Recipe Vault
