Now onto Brownies. Specifically brownies made from a failed mayonnaise attempt. Well, actually TWO attempts... but I turned the first batch into some fantastic Chipotle - Garlic - Honey - Dijon Spread (that actually set up like mayo in the fridge.).
Peanut Butter Swirl Brownies
So, it is pretty strange that I FAILED at making mayonnaise TWICE this morning. I used to make it on a regular basis when I was the Chef at the Wine Bar.
I'm still not quite sure what went wrong. My past mayo making was done in the Vita Mix, in large batches... but I wanted a modest amount... 1 cup of mayo this time, so the first attempt was by hand with a whisk. FAIL. Second attempt was via the food processor. I used a Martha Stewart recipe, which may not be a good one? I would think Martha would KNOW how to make the best mayo out there.... but who knows?
So, it broke and I was kind of pissed off that I had now wasted two cups of oil. I knew there as no way in hell that we'd eat another super fatty dressing/sauce (especially and egg based one, since I probably won't have much of it)... and I remembered my Gluten Free Chocolate Cake recipe that uses my Vegan Mayo.. and decided I'd use broken mess of "mayo" as a base for brownies. Now, I have to tell you that I did not come up with the idea of using mayo in cakes. I think it was a wartime discovery.... I don't know who to give credit to... but I know when I first experimented with it, it was because I had read something, somewhere, probably in some old church cookbook I picked up at the Goodwill or a garage sale.
I didn't want to make a cake because I only had white whole wheat flour. I figured, I could make brownies, kind of based on my awesome Vegan, Gluten Free Brownies... but (sooo ironically) modifying my vegan/gluten free recipe to use the broken egg/oil mixture... and what do you know, it worked beautifully! After I spread the mixture into my baking pan, I was compelled to add around 1 cup of natural peanut butter and swirl it in.
- Mayo Mixture (or 1 cup of mayo)
- 2 egg whites
- 2 cups sugar
- 1 cup white whole wheat flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1 tbsp instant coffee
- 2 tsp vanilla
- 1 tsp salt
- 1 cup peanut butter
- Pre-heat oven to 325
- Mix everything together (Except peanut butter) and spread into a greased 9 by 13 pan. Pour peanut butter on top and swirl in with a fork..
- Bake for 45 minutes, rotating pan halfway through.
- Cool completely and cut into 12 - 16 pieces.