I've been making my mom's brownie recipe probably since I was 9. Today I decided to make a few substitutions.
I swapped out the butter for unflavored coconut oil, used flax instead of eggs, and raw organic cashews instead of walnuts.
But when I subbed out the eggs for ground flaxseed, I hadn't accounted for how thick it would make it.
So I mixed in a cup of chocolate chips and figured I would bake them as cookies instead of brownies.
Peach was okay with that plan.
I wasn't sure if they would spread or not, so I only put 8 on the trial pan.
We peeked at them through the oven door. They didn't seem to be going down. I wondered if I should've flattened them slightly.
The cookies decided to spread and spread. They looked like a greasy explosion with a bit of thickness near the center.
So I decided to try brownie bites in a mini -muffin pan.
I even flattened them down with my thumb before baking.
I let them cool hoping to salvage SOMETHING from them.
Peach looked on in sadness as I dumped the 2-dozen bites in the trash.
I let the kids eat the crispy on the edges and coated in grease cookies that were gooey in the middle.
But I didn't make the remaining batter. My friend Melissa convinced me it would be a good ice cream topper and to save it for another time.
Family Home Evening refreshments ended up being "Bitty S'mores." I gave each child 3/4 of a graham cracker, 6 mini marshmallows, and 9 chocolate chips. They were happy and sugared up.
The moral: Use real eggs and real butter in your brownies.