Irene here 👋, I’m part of the creative team at Imperfect Foods! As a Taiwanese-American, my family celebrates the Mid-Autumn Festival each Fall. Mooncakes are most frequently eaten during this time, as they symbolize the beautiful full moon and the gathering of close friends and family. I personally have never acquired the taste for traditional mooncakes and don’t enjoy the lotus and egg yolk filling (though many people love it!). My Brownie Mooncakes are pretty untraditional but part of my experience as a second-generation kid is mixing cultures. So I wanted to combine my favorite American dessert (brownies) with mooncakes for a recipe that is both Taiwanese and American, just like me!
I would definitely break out the scale for these Brownie Mooncakes. The steps are not difficult but require precise measurements. Most mooncake recipes call for golden syrup and lye water, but those ingredients may be hard to find. In a pinch, I would substitute honey for golden syrup and omit lye water, but the taste will be slightly sweeter.
Makes 20 mooncakes