Not all brownies are created equal. Some are cake-like, others are thick and fudgey, still others are ooey, gooey chocolatey squares of molten chocolate. Which ever camp you fall into we can all agree (hopefully) that brownies basically rock!
A few months ago I stumbled upon a recipe using aquafaba as an egg replacement. I was intrigued as to what aquafaba actually was. With a little investigation I discovered that aquafaba refers to the water found in a can of garbanzo beans.
My intrigue quickly turned to nausea.
I tucked the idea of using aquafaba far away…until this week.
Chocolate. It is both a blessing and a curse and my ultimate weakness. My Achilles heal. My kryptonite. You can have your potato chips, your coffee, your burgers, fries, bagels, and cheese. Chocolate is my thing. I’ve become a bit of a chocolate snob. I’m rather fond of Ghirardelli’s milk and dark chocolate chips for baking. Godiva makes some down right decadent truffles. But if I want to savor a delicious piece of chocolate, Scharffen Berger’s Milk Chocolate bar is my choice. It is smooth and luscious and down right delicious. I don’t make a habit of keeping chocolate in my house for the reasons listed above. However, I do love experimenting with chocolate when I bake.