I did something wonderful this weekend… I made brownies, and they tasted amazing. You see, this is a very rare occurrence in my house, so it was cause for a tiny celebration: hence the red wine ganache.
I have a great trusty ol’ brownie recipe… which I never use. I am always looking for something better, and wishing I had just left “well enough” alone. Usually when I attempt to make a new brownie recipe, I set off confident, armed with my flaxseed or my EnerG… ready to take on the brownie world. But, almost always, something starts to go wrong 2 minutes after I mix the batter… and then it tumbles quickly downhill from there.
Have you ever experienced the horror that is the bubbling brownie of death, just a mere 10 minutes into the baking time???? I have… and it really burns up my oven mitts.
So, yesterday, as I was savoring one of my favorite foods: the Medjool date… I thought to myself “Now, this is what brownie batter should be like: moist, chewy, sticky and sweet all at once.”
I began mentally combining ingredients, having the utmost confidence that those dates would act as a binder, a sweetener and a base all by their little selves. Out of sheer excitement for my upcoming brownie success, I opened bottle of Shiraz and went to town. A few chocolate chips later, a batch of decadent and rich brownies was born. I was quite pleased with the results… especially with the thick and awesome chocolatey topping. So super good.
Needless to say, this recipe’s a keeper. Full of dates, and free of gluten, oils, and added refined sugar (well, except in the chocolate chips)… this brownie will blow your mind.
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