{"id":37,"date":"2021-02-27T05:18:45","date_gmt":"2021-02-27T05:18:45","guid":{"rendered":"http:\/\/blogs.uww.edu\/shikiskitchen\/?p=37"},"modified":"2021-03-04T05:32:11","modified_gmt":"2021-03-04T05:32:11","slug":"oops-cake","status":"publish","type":"post","link":"https:\/\/blogs.uww.edu\/shikiskitchen\/2021\/02\/27\/oops-cake\/","title":{"rendered":"“Oops Cake” Chocolate Brownie Cake Recipe"},"content":{"rendered":"\n

The wonderful thing about baking is that it is an art. Like with all art there are right ways to do things, less right ways, and there is you forgetting to put water in the microwave macaroni cup (you know who you are if you’re reading this \ud83d\ude1b ). Inevitably we all will make an “oops”, whether it be painting something the wrong color, taking a picture with the wrong exposure, or putting in too much water in with the flaxseed. Needless to say, this recipe involves the later of those.<\/p>\n\n\n\n

For some background this accident came from baking egg allergy friendly chocolate chip cookies. My family has a number of random allergies that make baking a challenge and require substituting ingredients. It is quite the adventure and can lead to very interesting tastes and textures, but that is a post for another day! In this recipe, the basic conversion of eggs to flaxseed is 1 egg = 1 tablespoons flaxseed and 3 tablespoons water. Needing 3 eggs worth, that comes to 3 tablespoons flaxseed and 9 tablespoons water, or a touch more than half a cup and where our mistake began.<\/p>\n\n\n\n

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My mom and I were working together to make a batch of cookies for the family and wanted to try flaxseed as a replacer. While I was reading off the conversion, we added the 3 Tablespoons of water for 1 egg equivalent, forgot to add water for the other 2 egg equivalents, then misread the recipe and accidentally added and extra 1 and 1\/2 cups that was mentioned for the next ingredient, quite the “oops”! We noticed the unexpected consistency of the batter and our concern was quite noticeable.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

Obviously we couldn’t make individual cookies with this, so we decided on a cookie cake, wondering if they would somehow turn into regular cookies while baking. Needless to say, we didn’t end up with cookies, we ended up with a cakey brownie. Not wanting food to go to waste, we gave it a try and it was actually delicious with a wonderful texture! My younger brother, who is not fond of cakes in general, even liked it and has asked it for almost every birthday since.<\/p>\n\n\n\n

As Bob Ross would say, “We don’t make mistakes, just happy little accidents.” And thus the Oops Cake was born and became a a go to in my family’s recipe book. Now, I share it with you. Though if you want a wonderful cookie recipe that I always make, feel free to replace the flaxseed and water with 3 eggs (or the actual appropriate conversion of egg replacement)!<\/p>\n\n\n\n

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Ingredients<\/strong><\/p>\n\n\n\n

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