I don’t want to jinx it, but I think I may be turning into a baker again!!!
*SIGH* You caught me. The truth is, I actually used to bake ALL THE TIME. In Junior High School we had Home Economics class, where I was fascinated by sifting flour, separating eggs, and all that other time-consuming stuff I no longer have the patience for.
I used bundt pans, frosted layer cakes, and rolled cookies…but the one thing I ate consistently, and never made from scratch, was brownies.
Yesterday I began thinking about my passion for all things salty n sweet. One of my favorite desserts is the Momofuku Compost Cookie, which combines sugar and butter with potato chips and pretzels. Heaven.
Then my crazy brain reminded me that I also love sweet n spicy. And that we still had 1/2 a bag of Zapp’s Spicy Cajun Crawtators in the cupboard.
DING DING DING!!!
I figured that amount of heat would be too much for a cookie. No, we needed some serious chocolate action to balance it out. I contemplated a brownie box mix, but was too lazy to leave the house to buy one. So I looked on my phone for a recipe, and settled on this, for one reason….
…it required 10 Tablespoons of Butter (which is exactly all I had left)
If you peek at the original recipe, you’ll see that Alice Medrich has all sorts of instructions which the rebel in me still couldn’t be bothered with – melting the butter in a double boiler, mixing with 40 strokes, using parchment paper….
…she’d probably disapprove that I didn’t use “the best cocoa I know” (sadly, I’m only familiar with Trader Joe’s). And of course, by not following her directions, I wound up with lumpy batter and large clumps of powder pockets.
Oh yeah, she might have had a heart attack when I added these:
But I still think they’re going to be fabulous.
I mean, look at them. How could they not be?!?
Cajun Brownies with Potato Chips
(adapted from Alice Medrich’s Best Cocoa Brownies)
- 10 TB butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 TB unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/3 cup egg whites
- 1/2 cup white flour
- 1 cup Cajun-flavored Potato Chips, crushed
Preheat oven to 325 degrees. In a bowl, combine the cocoa powder, salt, and flour. Melt the butter, and add it to the dry ingredients, along with the vanilla and egg whites. Stir til combined (40-ish strokes, I’m only guessing, Alice!) then fold in the potato chips. Pour into a greased 8×8 Pyrex and bake for 20-25 minutes, until a toothpick inserted in the center emerges slightly moist (20 was all I needed).
How do they taste? Well…you’ll have to find out later. I’m bringing them to a BBQ tonight, and am too scared to cut into them now, for fear they’ll get ugly!!!
*UPDATE* I sampled them. Two thumbs up!