Suddenly I have this interest in baking brownies. All my attempts in the past have not been memorable. Somehow I decided to give KAF another chance, and from my previous "success" of substituting KAF all purpose flour with self-raising flour in the vanilla cake recipe, I thought I could do the same again.
Unfortunately, the batter already felt wrong before it went into the oven . It was very thick, so thick that it wouldn't even melt into a smooth top in the oven at high heat! The results:
Using all purpose flour. While it has the right look for brownies (shiny top), it failed to rise. Wasted my Varlhona cocoa powder :( It was tough, not at all chewy, like how I like my brownies to be.
Using self-raising flour. It was all crumbly while warm, and gosh, it became as dry as cookie crumbs after it was cool. So disappointing. I think I should really give up on KAF recipes from now on. We just don't have the right flour in this part of the world! I'm going to make my dog very happy with these failed brownies ;p
Another recipe that uses chocolate and no cocoa powder. The colour was not right, and the texture was too cake-like - not chewy, no glossy top. In my definition - FAILED too. But still edible, at least not dry. Put some chocolate fudge on top for my niece :)As I was looking through my recipe collection, gosh, I have like 10 brownie recipes!! Will try some of them again when I'm in the mood. This is too much failure to bear in a day :(
There are so many recipes that I want to try (red velvet, mango mochi, ang ku kueh, MORE vanilla cupcakes and brownies) but I really should stop for a while. I'm fattening myself and my parents...
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