Boxed Brownie Mix Should Be a Crime Against Mankind
I developed my favorite brownie recipe while I working as a pastry chef. My chef requested that I make a dessert menu for a Center City whiskey bar that offered simple items but made it over the top as possible.
The chef was very “dude-bro” in attitude and one of the requests he asked me to make was a brownie that was “SUUUUUPPPPER FUDGEY AND REALLLLLY BIG”. His emphasis, not mine.
After three attempts, I made the brownies the way he wanted it. Which was good because I thought about adding too much baking powder and undercooking them so they would turn out thick like a pound cake and get them gooey as he wanted.
But that’s defeatist and lazy. That’s not how I do things.
It had to be a way to meet my chef in the middle. After the third try, I made a brownie that was chewy like a soft fudge and then added chocolate chips to the batter that when warmed added the “gooey factor.”
I know they were beyond the crappy box brownies and stood apart from other bakery brownies. The one thing that amused me is that whoever passed my station – general manager, bussers, waitstaff, etc. – no matter if they like sweets and chocolate or not, they liked these brownies.
One of the waitresses pulled me to the side and asked if they were ganja brownies.
Why would I serve an illegal substance to an unknowing public I will never understand.
The Sous Chef exclaimed the brownie was sex in her mouth. That made the entire kitchen stop cold. I had a giggle fit for 15 minutes.
Worth the effort it takes to make this brownie.
Made in a smaller scale for this post, I considered posting the recipe. No one will bother making this. There are too many steps and minor details. People prefer ripping open a box, adding oil, water, and eggs. Maybe adding the enclosed packet of chocolate goo.
Also, I added walnuts. All brownies deserve walnuts.
Making this did bring back fond memories of prepping and working the line. My customers enjoyed the passion that I placed in every dessert, and I finally nailed what my chef wanted. I also like that I make brownies when I feel like it.
After my chef tried to steal my recipes (another story for another day), I happily fudged (pun intended) the brownie recipe with ingredients that may or may not have been the wrong measurements.
Another positive is that if I know you and like you, I am happy to make Not-Ganja or Sex-in-the-Brownies for you.
Words and photos by Dana J. Prophet
2 Comments
I can go either way on nuts in brownies. But I have to say the way the walnuts got toasted on top of the brownie just added a nice depth to the flavor. Yum!
Now about this whiskey sauce….
Since it was a whisky bar the sauce added to the restaurant’s signature. Simply reduce the whiskey on a low flame, cool, and sweeten with brown sugar to taste. It takes a long time to reduce, but the end result is fantastic. Add vanilla ice cream to the sauce and brownie for a real sugar rush.