Experimenting with writing from home this time. The familiar hum of the washing machine, occasional opening and closing of the café doors, and lack of ambient buzz typically isn’t conducive to any good writing from my own experience, but let’s see how this goes.
Last exam done, and I’m sat here wondering if this truly may be the last exam I ever will have. The past few days have been a blur, and I don’t know if that’s a good or bad thing. Now back to proper weekly experimentation recipes now that all that is over! Feels unreal. Taking a few snippets from the past week’s diary entries, and I’m wondering if anyone can empathise with any of these, even if not in a totally literal sense:
- Monday, 9.23am: Gail’s chocolate sourdough is to die for
- Monday, 12.13pm: Omotesando‘s little kashi cakes are also to die for. I appreciate good company here and the cold brew. I should come here at least once more, again.
- Tues: Things that made me feel good: reading, exercising, food, going to the cinema alone, watching certain things with certain people, massages (oh my god)
- Thurs: Everyone should go to Bancone here in London for their silk handkerchief pasta, and there’s also a delicious vegan options for you vegans
- Fri, 7.07pm: Once the brain and blood gets pumping, a little cycle, a little heel kick, an easing of the joints.. everything else seems to fall into place.
And finally, does anyone else hate it when a face or thought can’t seem to escape your brain… ever? Please hit me up with any possible solution. A solution for dissolution.
In short, the most versatile, the best, the fudgiest and chewiest-edged, brownie. I curated this recipe as a ‘sharing pudding’, which is just my way of saying I underbaked this during the experiment and it turned out still to be a very beautiful thing. It’s very reminiscent of a molten lava cake, except this time it’s meant for sharing.
Brownies are pretty close to my heart, which explains why one of my very first recipes was a brownie with some raspberry jam rippled through because I tried to be cool like that. A brownie may be less versatile than a cookie, but there is something so indulgently satisfying about preparing a disgustingly easy tray bake in less than 10 minutes and have something too moreish for your own good a little while later. It’s incentive enough to do something productive, like read two chapters of a book or call up an old friend or do your nails (if you can do that sort of thing, because I can but then realise it looks terrible), in those 20 minutes of waiting. Who doesn’t want a good, classic brownie recipe. The wonderful thing about this brownie is that it’s a brownie, normal and fudgy and satisfying, and also a sharing unit, something to bring you and family or friends together over whatever else may be occupying your night on any occasion.
If you would rather have this individually you can still split the batter into a muffin tin and cook it at the same temperature for 10-12 minutes. I had some extra batter left the first time I played around, so did that, and it turned out beautifully.
It’s muddy, gooey and all-round chocolatey. It takes 10 minutes tops to put together, 20 to bake. You can prep the batter before guests come round for dinner, then put it in the oven just when dinner is about to wrap up. Then. Then you serve this quick and easy babe of a dessert piping hot and ooey-gooey from the oven when dessert time calls. Hand everyone around the table a spoon and you just dig in. No waiting, no cutting, no fretting about when to cut or how big to cut it. You just do. Vanilla ice cream, or cream, or yoghurt on the side for everyone to help themselves.
Brownie Sharing Pudding (serves 6-8)
115g salted butter (normal/vegan), melted (add 1 tsp of fine salt to the wet mixture if you only have unsalted butter)
100g brown sugar
100g white sugar
2 eggs or flax eggs (make the flax eggs by combining 2 heaped tbsp of ground flaxseed with 5 tbsp water in a bowl, then set that aside for a while to set)
1 tsp vanilla extract
60g plain flour
55g cocoa powder
90-100g roughly chopped dark chocolate, or you can use a mixture of chocolates (e.g. dark and white)
Preheat your oven to 180C (350F) and line a standard 9×5-inch loaf tin with a loaf tin liner or parchment paper. Alternatively, simply grease the pan with butter or vegetable oil. If you’re making individual molten cakes, split the batter in a 12-cup muffin tin.
In a bowl, mix the melted salted butter, two sugars and vanilla. Then add the eggs and whisk well. Finally, add the cocoa powder, flour and chocolate, and fold until everything is just incorporated. Pour the batter into your loaf tin/muffin cups and place in the preheated oven to bake for 22-25 minutes (11 minutes if you’re doing the individual molten cakes– check to see if the top and edges have set at the 11-minute mark and leave them in for another minute if it doesn’t look quite dry on top yet). I found that the perfect time for these brownies is 22-23 minutes if you want them extra fudgy, but cook for 2-3 more minutes if you want them slightly more set. A wooden skewer inserted into the middle will reveal a still-wet batter at the 22-minute mark, but that’s what you want, and it will continue to set a little more once you take the tin out of the oven.
Let the brownie sharing pudding cool for at least 5 minutes before serving with ice cream or cold yoghurt. Just let everyone have a spoon for digging in immediately. Perfect.