I recently explained the idea of both an urban cougar and a brownie to my staff. This posting will detail the latter.
Nicaragua has plenty of cookies and cakes (pronounced cake-ay, spelled: queque, which i love). Most are simply sugary and very dry. They are meant to go well with coffee, like a third world biscotti. There are also a handful of desserts that are mixed with dry, salty cheese. To introduce a dense, moist, brownie was a strange, new, yet delicious concept. They fall more on the 'local' side than on the 'light and healthy' side of the restaurant's cuisine.
|brownies pose for a glamour shot|
The brownie that we now serve as a lunchtime dessert is made with Nicaraguan chocolate, toasted organic cashews and fresh bananas! These brownies have been a big hit with both staff and guests.
They are so choice.