Who forgets the SUGAR when making brownies?! I mean, really. SUGAR. Psshhh.
Well, that would be me, apparently.
Not entirely sure where my head was the evening I was making these: perhaps screwed on a wee bit backwards? I realized what had happened (or rather, NOT happened) when the so-called “brownies” were about halfway done in the oven. Out of slight curiosity (and irritation: wasting food, especially baking materials, is like a cardinal sin in my book), I decided to let them finish baking and then taste them. Fully prepared to hate them, I whipped up another batch so that brownies could be had for Mutti’s reunion… and then took the *ahem* REJECTS out of the oven to cool before I attempted to taste them.
Time for the bombshell. You’d think completely sugar-less brownies would be nasty, right?! But… they’re NOT! They turned out like some kind of brownie-bread, or at least that’s what Vati and I thought. So rather than throw them out, we decided to hang on to them for breakfast and dessert purposes. Waste not, want not! Besides, then you can have GUILT-FREE BAILEY’S for breakfast!! If that isn’t awesome, I’m not sure what is. The brownies themselves (properly made) actually aren’t too bad for you—they originally come from a Cooking Light recipe. QED, brownies minus sugar = healthy breakfast. Ha. Winning.
Do yourself a favor: make them, sans sugar. Top them with mascarpone cheese and blueberry jam and cinnamon… and eat them for breakfast.
Epic fail? Absolutely not.
For REAL brownies, use sugar. Obvs. Please don’t leave it out. They’re wonderful brownies: hydrated and fudgy interior, chewy exterior and a crackly top. Perfection. For “brownie bread” (excellent for breakfast and all-purpose snacking), omit sugar and pretend you did it on purpose.
Recipe gratefully borrowed (and slightly adapted) from Gimme Some Oven, here! Makes an 8 by 8 pan of brownies.
- 1 c whole wheat pastry flour
- 1/2 c unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- my-cup-runneth-over 1/3 c chocolate chippies
- 1/4 c butter (1/2 a stick)
- 2 eggs
- 3/4 c sugar
- 1/3 c (slightly overflowing, hehe) Bailey’s Irish cream
- 1 tsp vanilla extract
Preheat the oven to 350, and line an 8 by8 pan with foil (this makes for ridiculously easy removal).
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large microwave-safe bowl, melt butter and chocolate chips together, using bursts of about 30 seconds. Let cool. Once cooled, whisk in eggs vigorously for a few seconds. Once incorporated, whisk in sugar, Bailey’s, and vanilla. Add flour mixture and stir until just combined. Pour batter into prepared pan, smoothing out the top a bit.
Bake for 16-18 minutes, or until a tester comes out with a few moist crumbs (don’t overbake, unless you like brownie bricks! I don’t exactly recommend this). Let cool in the pan for a bit, then lift the foil onto a cooling rack to completely cool.