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Most people bring beer to poker night. I bring brownies. But not just any brownies, made from scratch Foster’s Brownies. I’m opposed to brownies from a box, though I’m an avid fan of making cakes from the box. Please don’t ask me to explain this contradiction.

brownies4.jpgSo when you make these brownies, instead of the usually grainy blend, it will be light and fluffy and exciting and will taste as good as chocolate chip cookie batter, I swear. I realize this is not a normal thing to get excited about. I ask that the Peanut Gallery please refrain from making comments, unless they want to make comments about how amazing these brownies are, and in that case, go on ahead. I like to cut the brownies up into large squares then half them diagonally so they look like small pie wedges, then create complicated brownie architecture with them, then dust them with powdered sugar since powdered sugar makes everything look prettier. Perhaps I should dust myself with powdered sugar.

Adjustment: Left out the nuts for those with nut allergies and ran out of vanilla extract and supplemented with Kahlúa. Sarah Kate Levy’s mother once told her (and then SKL told me) that booze was a good substitute for vanilla extract. You have no idea how many times I have thanked them both in my head for this knowledge.

Assessment: So I guess I shouldn’t be so surprised by this, but people love brownies. I brought a plate of them over for poker night, and there was one left at the end of the evening, and that was only because no one ever wants to take the last one. To me, though they did somehow manage to be both light and fudgey (no small feat), these tasted a lot like brownies, nothing outstandingly special. I’m not sure the resulting homemade brownie warranted the extra time in the kitchen—though, granted, they weren’t that difficult. Everyone else who ate these vehemently disagreed with me. They think my spending extra time on brownies is perfectly acceptable when they get to eat a better product. I should probably admit here that I’m not the biggest brownie lover in the world, and my opinion on brownies should be taken with a grain of salt. I simply can’t explain why I feel compelled to make them on occasion. But if I were to make brownies again (and inevitably I will), I’ll opt for the Junior League’s brownies made with melted baking chocolate instead of cocoa like these were—when I get around to making their version again, I’ll post that recipe. Unless the world most absolutely have this particular recipe, and then I may oblige.