There are certain foods that can always be improved by adding a new twist, by pushing the limits just a little. Sea salt on chocolate chip cookies, for example, or adding bourbon to pumpkin pie. And then there are some things that definitely should never, ever be altered in the slightest, because they are perfect the way they are. In these times of uncertainty, I need to know that some things won’t change, that my reliably delicious baked goods remain that way!
I have to admit, it seems like a bit of an oversight that I had yet to share a brownie recipe on this blog before today. It’s frankly unacceptable. A well-made brownie is unequivocally one of the best things you can put in your mouth, besides, I would say, a well-made chocolate chip cookie or homemade ice cream. But too many times, the brownies the world offers me simply do not cut it – they are either too cake-y and dry, or the right dense texture but without a complex enough flavor. Given this dim brownie backdrop, you better believe I was curious but not particularly optimistic when I found this interesting recipe for brownies with dates and almonds in one of my all-time favorite Lebanese cookbooks, of all places. I consider myself a dessert purist, and this seemed a little blasphemous. But I decided to take one for the team (i.e. you) and give it a shot.
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