I can’t explain this but maybe some of you have ideas.
I’ve been experimenting for months now with Soylent brownies, and have made at least a dozen batches. A few of them have been moist & delicious out of the gate, and some less so. But one thing I’ve noticed without fail, is that they always get better with age.
Take one of my most recent experiments - carmel brownies. I added little carmel bits to the batter and baked them in. Unfortunately I didn’t consider how much added sweetness the carmel itself would give the brownies (and therefore cut back on sugar) and also I added more than I probably should have, and ended up with hard carmel lumps at the bottom of the whole batch.
The first one I tried just about melted my teeth it was so sweet. I ate one very small piece over a span of an hour or more. Then I couldn’t bring myself to have another for a few days. When I did… it wasn’t as bad as I remembered but still was way too intense. I had resigned myself to staring at this big plate of inedible brownies until finally throwing them away.
Well after sitting covered with saran wrap for a good 7 to 10 days, I tried one again. They’re delicious! The carmel flavor is quite mild, almost unidentifiable, the brownies are soft and chewy, and the whole thing is a very pleasant - albeit decadent - treat. I’ve had several of them now and I swear each one is better than the last.
I recently had another batch that I made with way too much cocoa powder… it was actually somewhat bitter and not very good. But several days later… they were pretty good, and they got better every day and I polished them off faster and faster.
What gives here? I know that liquid Soylent gets better with sitting at least a day, and that makes some sense to me… but obviously beyond about 3 days or so it starts to go bad quickly. But Soylent baked goods just get better and better!
Seems very strange to me but I’d love to hear anyone’s ideas on why this might be.