My basil plant is a little out of control right now; I dream about basil taking over my apartment. I’ve even named him Audrey, because there’s no way I’m going to control him. So, thanks to Audrey, I’m always thinking of creative ways to use my basil crop.
This was supposed to be a brownie recipe, but it went awry. It’s still got the depth of chocolate flavor of a brownie–so rich, so dark!–but it’s got the light and fluffy texture of a cake. Brownie? Cake? I don’t know what to call it.
What I do know is that it is absolutely delicious. Addictive. The deep, full flavor of the chocolate is balanced by the more subtle sweetness of the basil. And the fluffy texture keeps the flavors from being too overpowering.
And whole wheat flour? Vegan? Happy, happy day when something (relatively) good for you is also this delicious.
(p.s. Anyone else have this in their head now?)
UPDATE: Juanita at There can only be Juan has a fabulous post up on chocolate pots (yum!) and took my basil brownie cake as inspiration to add rosemary and lavender to a couple of her pots. So if you like the idea of chocolate and herbs, definitely stop by here.
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