It’s October which means the fall season of fun food has begun! As usual, my family is more than happy to support my culinary experiments, and this evening we enjoyed our first…and second…spooky dish of the year.
I’ve been baking without milk and eggs for fifteen years now. I’m getting pretty good at it, but there are several things that have been a struggle to get right. One of those things is brownies. The chemistry that goes into the perfect, gooey brownie is pretty complex. If even one element is off, the results are either cakey, dry and crumbly, gluey, oily…you get the idea. Eggs are one of the key elements in brownies and without them, the texture can be extremely difficult to get just right. Baking at high altitude is also an issue as the higher elevation effects baking chemistry in interesting ways. Over the years I’ve attempted to come up a fantastic brownie recipe that has no eggs and works at our altitude, but since I can’t eat chocolate, it has been a rather sporadic task. But from time to time my kids would request brownies so I’d give it another try. Using my own experience, I’ve gotten close, but was never quite pleased with the results.
In the last few years, Matthew has become a confident baker of cookies. It is nice because it means that when he gets a craving for something, he can make it himself. And since he likes chocolate and it doesn’t hate him the way it hates me, brownies are one of the treats that come up in his rotation of cravings. As such, the task of finding a good brownie recipe has risen on my priority list.
In July, I consulted with Pinterest and selected half a dozen egg-free brownie recipes to try. I chose ones that used different methods, different ingredients or different proportions from the things I’ve tried in the past hoping that one would be successful. I researched elevations of the bloggers whose recipes I was considering as well to try to find one that was close to the 4700 ft. we live at here. I tried all of them in small batches in the space of about a week, tasting one bite of each in order to assess the recipe without giving myself a headache and then left the remainder for Matthew and Malia. And while I was hopeful each time, I was repeatedly disappointed. There were a couple that were close, but just missed the perfectly fudgy quality that my family loves.
After trying so many recipes without success, it kind of became an obsession. And while a brownie obsession may sound like a good thing, it is actually not all that grand. Being a bit OCD is hard sometimes. My brain would not let go of the idea that there had to be a recipe out there that would work. Seriously, it was keeping me up at night. And so I headed back to the drawing board, and the internet. After combing through many more recipes that were either egg-free or high altitude and rejecting them all as nearly identical to ones I’d already tried, I finally came across a recipe on a plain, unassuming, not-professional, home baker’s website. She called them “small-batch high altitude vegan brownies.” While most elements of the recipe were things I had tried, she was using a liquid sweetener as well as granulated sugar which was something I hadn’t seen anywhere else. It caught my attention because one of the things that happens in high altitude baking is that things dry out faster and the addition of more liquid would be a natural adjustment to make. She was also baking at a lower temperature which is exactly opposite the normal suggestion for altering a recipe to work at high altitude. Those changes intrigued me and although I had decided that I had baked far too many brownies that week and was going to give it up for a while, I knew that I needed to try that recipe, or my brain would keep focusing on the need for perfect brownies to the detriment of my sleep and ability to focus on anything else.
Needless to say, I gave in to the need to bake. When the tiny 8”x4” pan of brownies came out of the oven, they didn’t look like anything special. The top didn’t look any different than a chocolate cake would, and I’ll admit that I wasn’t overly hopeful. But later that evening after they had cooled, I cut into them and was astonished to find that they were not the slightest bit cakey. They were rich and fudgy and absolutely delicious. My one bite left me completely satisfied in the results. Everyone else was just as happy. In fact, Matthew had to fight off Daniel and Malia in order to claim more than one brownie. And while I generally encourage sharing, I felt completely justified in telling Matthew that the bulk of those bars were his.
With such a recent success in the realm of allergen free and altitude appropriate brownies, when I was deciding what spooky treats I wanted to create this year I knew that I wanted something that used brownies. I have a fantastic white chocolate brownie recipe (No, it’s not a blondie or cookie bar. It’s an honest real white chocolate brownie.) that I can consume with pleasure and no ill effects, so I figured that I could create something that everyone in my family could enjoy. Luckily for me, most of the world loves brownies so the ideas were many. I selected two of my favorites, ones that fit quite nicely with both a traditional brownie and a white chocolate brownie. They were simple to create, fun to look at, and delicious to eat.
Stay tuned! There is more Halloween themed fun on the way!