Homemade cooking involves less preservatives and more control from you. And with the coronavirus forcing people to be in their homes pretty much all the time, I have to do most of my own cooking. I do love going out, and I will admit that prior to the covid-19 crisis, I barely cooked and spent more time eating out, and a lot.
However, now that dining out is no longer an option (only takeout and delivery are available in New York), and I’ve been cooking at home, I’ve noticed that I feel more energetic and am losing weight again.
Okay, this is not a health post. But all of that is true. Anyway, let me talk about the brownies I made.
They taste kind of like the ones made from boxed mixes. I’m not kidding. The only difference is that their textures at the top aren’t flaky, and most importantly, I know what went in them.
My guess of why they are fudgy and not cakelike is that the flour ratio is sort of smaller than the rest of the ingredients. Not once have I seen that in any other homemade brownie recipe. So, bravo to the creator of this one.
I can’t find the recipe again through my Google search. But I do find that the other recipes have similar formulas, by using less flour. So, if you try one of those recipes, you may be satisfied.