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When life hands you lemons...


Or, in this case, I was given brownies too fudgy for their own good. See, I wasn't too happy with the brownies I made last week. Then, when browsing the archives of Min, my taste & create partner this month, I came across Moosewood Fudge Brownies. Min said they were the best of brownies, so I went ahead and made her recipe.

Trust me, I followed the recipe exactly as Min wrote it. The only change I made was to scale it down to a 2 egg recipe from Min's 5. But at the end of 25 minutes, the recommended baking time, my brownies were not set. And they were too soft at the end of 30, even 35 minutes. But the toothpick came out clean and I took the brownie pan out of the oven thinking they will harden as they cool.

But they didn't. Not at all, not even when they had cooled for around half an hour. That's when I decided to cut them into squares and disaster struck. The brownies fell into a heap, more of a brownie halwa than a fudge.

But were they delicious! What's a girl to do when faced with something that tastes great but is nowhere close to what you wanted. What I did was call my icecream store for 2 scoops of vanilla icrecream. I spread the icrcream in a freezer container and plonked my brownie goo on top of it. Mixed it well, then let it freeze for a few hours.

Best decision I ever made!

Comments

Min said…
Simran, I believe the eggs are imperative to the baking process--even Martha Stewart's brownie recipe (similar to this) calls for 4 eggs. But I LOVE what you did with this--what an inspired creation! YUM.
Srivalli said…
Ah, but this surely looks good..:)..I love digging in those eggless brownies..
Spice said…
Good decision....what's better than brownies, brownies mixed with the ice-cream....hooray for u....i'm sure they must have tasted good...

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