in which I display true brilliance

[some_stars]

A couple days ago, I made a pan of brownies that I forgot about and overbaked until they were almost inedibly dry. They still tasted fine, they just required about a glass of milk per bite, and so I couldn't bear to throw them out, but I hated the idea of grimly munching and chugging my way through the whole pan. So today, after a trip to the store, I cut the brownies into bite size pieces and put them in a bowl and covered them with whipped cream and raspberry jam, and stirred vigorously. It turns out that this works very well. Dangerously well, in fact. I'm tempted to ruin my next batch of brownies just to give myself more excuses to drown things in cream.

(I had pretensions for a little while of making a proper trifle that doesn't look like mud, maybe even getting some dried sour cherries to soak in one of the fancy liquors that have been hanging around gathering dust for years and then soaking the brownies in that and basically actually cooking? But then I realized that was all completely unnecessary, because whipped cream and jam.)

Comments

[basingstoke]

Ooh. Now I'm picturing over baked brownies soaked in liquer, such as kahlua or grand marnier.

[some_stars]

That would have been much more culinarily correct and less tooth-aching, probably. And also delicious. Next time this happens I'm totally whipping out the kahlua. (But I do like my drowning-in-cream version. A lot. *g*)

[azurelunatic]

It also works on good brownies. I have been enjoying brownies, whipped cream, and occasionally raspberry jam (my favorite!) over the past few weeks.

[some_stars]

Well, I'm sure it would be fantastic, but I don't think I could justify buying and eating an entire half pint of cream if the brownies were already good. *g*