It’s May already foodie friends. MAY. Can you believe it?
I’m excited to move into a new month with new recipes to try. This is the May installment of “A Year of Brownies”, courtesy of Food Network Magazine.
This month was a fun take on a brownie, for several reasons.
First of all, you bake them like a cupcake. Next , you make a decadent chocolate ganache to top them off, and finish off with a layer of crushed Oreos!
The “sprouts” on top of the Oreo crumb “dirt” make the brownie look like a sprouting plant. So, I had to bring out piping bags and decorating tips. Not something I’m used to doing for a brownie, but, oh well… I have time now.
Lastly, I learned a little about a new-to-me baking product called “Black Cocoa Powder”. I got mine on Amazon, and it only took about 4 days to come in. I’m not complaining, either. I was happy to be able to get it all!
Back in October, I stumbled across a recipe for a cool Halloween themed cake. I couldn’t find this specialty cocoa powder in stores or get it delivered in time, so it was a no-go on the cake . I’m happy that I read the May recipe ahead of time, otherwise I would have been out of luck again!
Here’s a quick read all about the product on the TheKitchn.com. It’s meant to give your baked goods an almost “black” color, one that regular cocoa powder just can’t achieve on its own.
Here’s a picture of an unfrosted brownie. What do you think of the color?
As for my take on this month’s brownie recipe, I LOVED it. Not a fan of the “sprouts” on top (I’d rather do flowers or leaves), but, hey, I tried!
Sharing is caring, and I shared these with neighbors (and my family) and they loved the recipe as well.
If you’d like to make your own, here’s the link !
These can certainly be made anytime of the year, with no decorations and just the Oreo crumbs. Or, I’d use a different decorating style. Or, maybe I should practice piping “sprouts” lol!
Enjoy! And let me know if you make these!
Next month, get out out your cast iron skillet for a skillet brownie with pecans!