Insects — and their larvae — aren’t just pests. They’re also great sources of protein. With more than 1,400 species of edible bugs to choose from, аÄÃÅÁùºÏ²ÊÄÚÄ»ÐÅÏ¢ Davis entomologists recommend cooking with all types of crunchy protein, from crickets to grasshoppers. The аÄÃÅÁùºÏ²ÊÄÚÄ»ÐÅÏ¢ Davis Department of Entomology offers this mealworm dessert every year on Picnic Day for daring brownie-lovers to test their tasting limits.
Ingredients:
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup toasted mealworms
Directions:
- Preheat oven to 350 F (175 C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt butter. Remove from heat and let cool slightly. Stir in sugar, eggs and vanilla.
- In another bowl, mix cocoa, flour, salt and baking powder. Stir flour mixture into egg mixture. Fold in mealworms. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.