After making brownies for a picnic in Paris, I’ve been dying to try new recipes. My friend and I used the Palmer House Brownie recipe from last month’s Bon Appetit and it was amazing! We were so afraid that our ability to convert from American to European measurements and temperatures would mess us up, but we’re smarter than we thought (or just really lucky…)
I bought some fleur de sel at a market in Paris, so I figured why not find a salted brownie recipe? I found one from Food & Wine that had pretty good reviews, but I must say, I was not impressed. The texture is funky…I can’t really describe it, but it’s not fudgy like it claims and not gooey the way I like them. I love chocolate and can usually eat anything, but I wasn’t a fan of these.
Strawberries must be in season here, too, because I bought a little box for 99 cents at Ralph’s. I’ve always wanted to try balsamic vinegar on top of them, so I just mixed the cut strawberries, vinegar, and sugar together, let it sit, then tasted the concoction. LOVE. So good. I could just eat that for the rest of the strawberry season, but then I had an idea…can I salvage my brownies with the strawberry mixture? Obviously the answer is yes. The flavors went together amazingly and the syrup made the brownies moist! Mmm.
