Wednesday, August 10, 2011

Better Than Cookies

While I wouldn't consider myself a brownie connoisseur by any means, simply due to the fact that I don't usually play with the recipe and my brownies come from a box {sacrilege, I know}, I am rather good at the brownies I do make.

Thus, here are some tips for those of you who might be interested!
{we make a great pear!}

1. If you'd like to make your brownies slightly more healthy {although I stand by my opinion that chocolate is always healthy}, you can substitute the 1/2 cup of vegetable oil with a 4 oz container of apple sauce. If that sounds kind of complicated, it's not really. A 4 oz container of apple sauce is how much is in one of those kiddie-sized things that come in a six-pack at the grocery store. See? Already prepackaged. Perfect!

Note, however, that if you don't use any oil at all and put in only apple sauce, you will get cake-like brownies that have a marginally heavier quality than cake. In other words, a bit of a weird texture. But if you just need that chocolate fix and you don't want to deal with the possible consequences, this apple sauce substitution works.


2. When the box says to "Grease (or use cooking spray) bottom of pan," do just that. Don't spray the sides, too. I keep forgetting and the spray makes the brownie batter slide back down when it's trying to rise. Hence, flat brownies. Sadness.



3. Take a finger to the bowl. Brownie batter is the only uncooked form of a baked good that I'll eat. Possibly a bad habit, but since the ratio of egg to other ingredients is smaller here than in cookie dough, I don't think it'll kill me. Mmm. And it does taste yummy.


Aiight, let's try to settle the great debate...

Brownies or Cookies?

My vote's for brownies.

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