June 22, 2007
I made brownies (from scratch! from atoms and molecules and the sheer force of will!) last night. I am incredibly paranoid about burning chocolate, so I tend to hover and fret over the saucepan, unable to do anything else lest my precious, delicious chocolate seize up on me the instant I take my eyes off it.
So I asked Jason if he'd mind making the cream cheese topping.
My husband makes the most delicious brined chicken you have ever tasted. He can perfectly roast a duck and every Thanksgiving he outdoes himself with an original stuffing recipe. If you come to our house for dinner he will probably serve you watercress vichyssoise or dates stuffed with mascarpone. The best gift I ever gave him was tickets to a pasta-making class and the corresponding attachment for our KitchenAid mixer.
I spent 40 minutes last night whisking that damn brownie topping, wondering why I couldn't get it to come together right, why it was gloppy and thick instead of smooth and creamy, before I finally gave up and poured it over the chocolate batter anyway. I figured the cream cheese was just too cold, or something.
No. My husband...wonderful chef that he is, who relies entirely on instinct in the kitchen, who thinks recipes are more like jumping-off points to start negotiations than something you should actually pay attention to...used an egg white instead of an egg yolk, because the topping always comes out white. And "wouldn't it be all yellow if I was supposed to use a yolk?"
The end result pretty much tasted like we'd topped the brownies off with a nice fluffy...omelette.
Breakfast Brownies! Coming soon to a Dollar Menu near you! Available in Original and New Spicy Western Style!
Happy birthday, Jason. Let's order in tonight.