Tuesday, February 26, 2008

Supersize-Me Strawberry Brownies

Tonight was a perfect cozy, stay-in and watch a movie night. Moses and Grant came by and we all enjoyed the newest Wes Anderson flick--The Darjeeling Limited. And with a good film, of course comes good food. Dessert--in particular. I made humongous, super-fluffy brownies from scratch--none of that Duncan Hines mix (although I admit I use it from time to time). These were super-sized, moist brownies made with good Belgian chocolate, apple sauce and egg whites. I topped some of them with sliced strawberries for freshness and the rest were devoured au naturale. Check out the recipe here.

Variations: Instead of using pecans, which the recipe calls for, you can substitute with anything from dried fruit or even marshmallows. I also thought about making a strawberry preserve sauce to pour on top but then opted for fresh fruit. And yet another topping combination could be a fruit trio of sliced bananas, strawberries and blueberries.

Hope this hits your choco spot--I sure took care of mine!

6 comments:

  1. those look delicious, i'll have to try and make them-how does it taste w/the applesauce?

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  2. The applesauce makes them fresh and very light. Make sure you buy the unsweetened though...

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  3. these look delicious! i might have to break away from the box mix and give it a try. do you think they would pass the shipping test (i.e., are they fluffy enough to stay soft after 2-3 days in the mail to the hunny in chicago?). for the last batch i sent, I used an extra egg to ensure fluffiness, but i thought it compromised the richness of the chocolate.

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  4. I think they would pass the test--try 'em out. Do a test run first for yourself and then ship 'em off if you are happy with the result. Molto delicioso!

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  5. If you cut back on the amount of sugar you use, you can use strawberry applesauce instead of unsweetened for a rocking good brownie.

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  6. Sounds awesome, thanks for that suggestion!

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