On my last night of Christmas vacation in Ohio, my best friend, Tracey, and I invited my cousin Bethany and our friend Michelle over to her house for cards, videogames, boytalk, and other things girls in Ohio do. Tracey and I decided to make brownies for the occasion, and by that I mean we poured a box mix into a big bowl and added an egg.
Tracey kind of hinted that she wasn’t entirely interested in actually cooking the brownies, because like cookie dough and oysters, brownie batter is best eaten raw. I said, “Well, maybe we can separate half the batter and only cook a small batch.” And she said, “. . . or we could not cook it at all.”
And so we didn’t. We scooped the batter into sundae glasses, put them in the refrigerator to chill, and decided not to tell Bethany and Michelle what it was until they’d taken a bite, lest they think us gluttonous freaks and not give it a chance. Of course we got too excited in the end and had to tell them it was brownie fetus, and they reacted to it quite well, considering. We all sat around Tracey’s kitchen table for hours, playing Euchre and watching the batter stick to our upside-down spoons.
Referring to it as “pudding” made three of us feel much better, but Tracey had no shame, and neither does Faith of An Edible Mosaic, who shares her recipe here.
Photo by An Edible Mosaic