A few years ago, I attempted to make brownies. Not just plain chocolate brownies, though. I’d found a recipe for Cinnamon Clove Brownies in a fancy little cookbook. I set out to make them, and the experience was… an unmitigated disaster.
The directions say “bake until a skewer inserted into the center comes out clean.”
So I did… and, about an hour later, I had dry, inedible cocoa powder bars.
So, years have passed, and I’d like to think that I’ve gotten better at baking. So I whipped up another batch, incorporating the exact right amount of fancy demerara sugar, blending everything in my high-tech food processor… and I wound up with undercooked, butter-fattened sludge.
Back in high school, chemistry was one of my best subjects, until you put me in front of a Bunsen burner. On paper, chemistry makes a ton of sense to me, but in practice, it completely baffles me. And baking… yeah, that’s a lot like chemistry.
Chocolate is delicious. Cinnamon and cloves are delicious. Butter is delicious. Put them together, and you should get… I dunno. Deliciousness cubed.
Curse you, brownies. You made me believe that you would be tasty, and then you went and broke my heart. I don’t know that I can forgive you for that.