When I got my copy of Martinis & Aprons, I bookmarked several recipes that I found interesting, including this recipe for tablea brownies. I have made a LOT of brownies in my 30+ years of baking and always relied on Bakers Unsweetened Chocolate as the base for those brownies. I suppose I should have thought to experiment with tablea sooner, but didn’t. So how did they turn out? Just look at them! They were surprisingly good! And the chocolate, while less intensely chocolately and slightly less dark, was a pretty darned good option at say 1/3 the price. And I already used the most expensive tableas we had in the pantry, from La Resureccion in Binondo!

I liked the simple recipe in the book, and it turned out some very nice brownies. But I will try to futz with the recipe in the weeks ahead to get a version that approximates the brownies I have made for years and years. Meanwhile, sorry to tease, but I am not giving away Mary Ann’s recipe that easily. You will have to buy one of the books to get that and many other interesting recipes. What this means though is that just about anyone with access to good tablea and an oven can now bake brownies in the furthest reaches of the archipelago. Remember, all the net proceeds from the Martinis & Aprons Lifestyle Book will support a very deserving beneficiary… :)

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