|
Yesterday was one of those long tough days of recipe tasting. We recently had to crack a bunch of eggs for yolks to make extra thick mayo for a sauce application at OCP, so I had to figure out what to do with the whites.
Meringue? No. Too difficult to transport.
Pavlova. Too perishable...and difficult to transport.
What could be approachable? And maybe even "seasonal." Then we stumbled on brownies, which fit the bill. If you need an excuse to enjoy brownies, it is the start of ice cream season and there is no better way to enjoy ice cream than to make a brownie sundae....
So we tested a few recipes, and came up with one that dense and rich, perfect for pairing with ice cream or enjoying with a tall glass of milk.
These brownies are sold in an 8 x 8 aluminum pan. Ingredients are simple: butter, cocoa, egg whites, sugar, vanilla, baking powder, and salt. Just $8 per pan.
| 
