Adventures in Cooking
We Don't Know What We're Doing! - 11.26.04
Brandon
Okay, so the brownies really have nothing to do with the Almost-Asian cuisine; but we made them on the same night, so they're going here.
We made the brownies from a box of brownie mix that we found at Target for under a dollar. So why are we posting this here? Well, we got bored and added other stuff that we found around the house. Also, we thought the pictures were really cool, and we have a website.
The first thing we added was some imitation coconut flavoring that we found. I think I added too much. I don't know exactly how much I added, but when we tasted the brownies, we both said "Coconut!" I've made brownies with coconut flakes before, and those were good, too—we used about half the bag of coconut flakes in each batch of brownies.
Look what I found!
Instant coffee and chocolate syrup! I didn't measure the coffee—I just poured it from the jar—but you have to be pretty careful with that stuff. You've gotta sleep sometime.
Chocolate syrup. You may be asking yourselves, Why? Isn't that redundant? And to that I say, No! It's not redundant! Add all the chocolate you want! Why do people eat brownies? Chocolate! Adding chocolate syrup to brownies is like finding a way to make cocaine more potent. Seriously! When they're done, pour chocolate syrup on top and eat it with a spoon!
The real reason I added the chocolate syrup is that coffee is bitter. Brownies are not supposed to taste like black coffee. So I added the chocolate syrup to sweeten them up a bit. (Don't measure it!)
Anne mixed all the ingredients together in accordance with the prophecy (the prophecy being Leave it to Beaver re-runs), and we poured the brownie batter and set it to bake in the oven. And then we got to the most important part: licking the bowl!
Why does that picture look so scary? I look like some kind of rabid animal. Anyway, you can't bake brownies without licking the bowl. Don't even try it.
The brownies came out very soggy, but they were starting to develop very crispy edges, so we had to take them out before they burned. In the past, when I've made coffee brownies with some sort of sweetening liquid (I've used coffee creamer before), I used coconut flakes instead of imitation coconut extract. The coconut flakes probably helped to absorb a little bit of the moisture (and also, they're not liquid).
Of course, it could be that we got the brownie mix for under a dollar at Target. The world may never know.
Anyway, until next time, have fun, stay safe, and don't measure anything! Happy cooking!
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