Happy St. Patty’s Day, my green beer-loving beauty baking buddy! ☘️ Good morning to you. My first question for you on this lovely (albeit overcast) morning is this: are you wearing green? I am…sort of. I’m wearing a greenish blue Chanel, which I think should totally count.
My second question for you pertains to brownies (yes, brownies), and I need your opinion on this. It’s VERY important.
OK…are you ready?
OK, so, as you know, I’ve been tweaking my brownie recipe for months, slowly but surely modifying it to create what I hope will be the best darned brownies in the city of Novato, and just when I thought I had my ultimate go-to recipe figure out, something occurred to me last night…
What if I toast the walnuts BEFORE adding them to the batter?
What do you think? Next level perhaps…? Would it be worth the effort?
If you have any experience in this area, lemme know. I’m thinking that the oven will be on anyway, so it wouldn’t take that much more time to toast a handful of walnuts in a pan.