Lesson learned: Not all Brownies created equal.

I made these brownies today after work. I was super-excited to find the recipe in my Taste of Home cookbook--who doesn't get excited about lighter version of brownies!?
You see, my hubby loves sweets. Nothing makes him happier than a glass of milk with a cookie, cake, ice cream, cheesecake, pie, bar--you get the picture.
Don't get me wrong, I love sweets too. But I don't like keeping them around because then I'll eat them too. I like to indulge him, but I want us to start good habits now while we're still young.
We've been coming up with some great compromises--homemade low fat/sugar frozen yogurt has been wonderful, we've found some awesome low-fat cookie recipes. So these "healthy" brownies seemed to be the ticket--a perfect addition to our list of weekday sweets.
(Note: the term "weekday sweet" comes from my personal rule to have no sweets with fat on weekdays. I started the diet rule while in college and met with the dessert table at every meal in the cafeteria.)
They mixed together well. The batter was a great consistency. Mike and I licked the beaters--very tasty. We love a rich chocolaty taste, and this batter was chocolaty.
I put them in the oven, set the timer and let them do their thing. When they were done, they came out; we were eager to dig in. They smelled delicious; looked delicious. A sprinkle of powdered sugar upgraded their look to fabulous.
We sunk our teeth into the dense confection. They tasted, well they tasted not so delicious.
Let's put it this way: I was longing for butter. I never long for butter. Never.
I'm disappointed, but not without hope. They have potential, but need something. I'll have to work on it and let you know if I discover some low-fat way to perk these fellas up.
For now, I learned a lesson. Sometimes, something that seems too good to be true is just that.

1 comment:

  1. Part of the joys of learning to cook is trial and error! Keep working on it.