So, yesterday I made a batch of gooey chocolate-y brownies with the help of my trusty iPod and was delighted to discover that I do indeed possess the coordination to hold and mix a bowl of dry ingredients while simultaneously doing the Cupid Shuffle. Also, I’ve found that some songs are better than others when it is time to stir the dry ingredients into the wet. Just like hitting a baseball, I feel that it helps to get the hips into the process (although I am admittedly way better at mixing batter than being a batter). Over my last couple of baking sessions, the following tunes proved to have just the right batter mixing rhythm: “Groove is in the Heart” by Deee-Lite, “Hollaback Girl” by Gwen Stefani, “Lovin’ Touchin’ Squeezin'” by Journey, most Run DMC songs, and one of Kid Rock’s classier titles, “#$%@ You Blind.”
However, I’ve found that other songs, such as many by Green Day and Buckcherry, are too fast-paced for batter mixing, and would be better suited for the frantic task of whipping egg whites and sugar into a frothy meringue.
The best thing about getting a dance workout in the kitchen is that afterwards I feel I’ve earned the right to indulge a bit on products of my labor, beginning with the batter. This is another recipe in which eggs are not used, so the batter is completely safe to eat–and extremely delicious. Just try to avoid making the same mistake that a friend and I made in our seventh grade Home Ec. class: we only ended up with one cookie from a recipe that was supposed to make a dozen, because the batter was so darn good. Needless to say, our grade on that project was less than stellar.
If you have any self-control, this recipe should make a 9″ x 13″ pan of brownies, which are a bit lighter and more cake-like than the dense, oily, chewy ones that come from a box. Nobody will have any idea that these brownies contain zucchini unless you tell them, so you can enjoy the feeling of sneaking vegetables into your unsuspecting children’s dessert! The recipe says to fold in the zucchini at the end, but I found that without the zucchini the batter became almost too dry and difficult to mix, causing me to rely on an angry Limp Bizkit song to pull me through it. So, my suggestion would be to incorporate the shredded zucchini with the wet ingredients immediately, and then add the dry to the wet. As usual, I used white whole wheat flour and substituted unsweetened applesauce for the oil. I forgot to buy walnuts this time, but I usually put them in unless I am baking for my Dad, who prefers nut-free foods.