As I mentioned before, I’m in the midst of a baking project where I bake something daily. Yesterday was Project 11. So for yesterday’s project, I found a recipe for “The Greatest Brownie Ever” from the Buttercup Bakery cookbook. Given the name of the recipe, I had to give it a try. The recipe calls for ¼ teaspoon of rum extract. I figured Whole Foods would have it, but they didn’t. Neither did any of the other grocery stores I visited. The fact that I only needed ¼ teaspoon made me want to omit the rum. But there had to be a reason it was in the recipe. So I kept searching. When I was in Williams-Sonoma, I asked one of the employees about rum extract and he told me how to make it. He explained it to me with such authority that I figured he must know what he was talking about. In a small saucepan, I heated ¼ cup of rum (I used Myers’s Rum) over low heat. Then I reduced it by 50 percent so that I had (approximately) 1/8 cup of rum left. Pretty simple.
The rest of the brownie-making process was easy and straightforward. When the oven timer beeped for me to take out the brownies, I was a little worried. The brownies had an odd-looking texture on top, almost like they were not done. I double-checked the recipe to see if I had baked it at the right temperature and I had. At this point, even if I had done something incorrectly, there was nothing I could do. So I let the brownies cool in the pan overnight (like the recipe suggested). When I tasted the brownies this morning, I was pleasantly surprised. The brownies have a texture unlike most other brownies I’ve eaten. They’re crumbly and airy, but at the same time very moist and chocolatey.
Here’s a picture of the brownies.
Also, my oven handle came off yesterday. I think my oven is trying to tell me it’s tired.