There is plenty to love about a fudgy brownie, and more so about the combination of tangy cream cheese with sweet yet slightly bitter orange marmalade. I do recommend orange marmalade here for that reason, but any marmalade you have will work. One of my top 10 recipes is this brownie pudding, which formed the main inspiration for today’s recipe but is not in the blog archives. I guess it’s a little bit of a secret, and I don’t know if the word pudding is a good enough excuse to get away with such a runny centre. Language is everything, isn’t it. A classic one-bowl manoeuvre wrapped in a delightful flavour contrast.
A classic fudgy brownie with an edge that’s only slightly chewy, with jammy bits studded here and there due to the marmalade. You might think they’re the raw parts at first, take it from my initial disappointment.
Cream cheese marmalade brownies (serves 8-10)
For the brownies:
105g dark chocolate, chopped, or bittersweet chocolate chips
150g unsalted butter
1/2 tsp fine salt
70g brown sugar
130g white sugar
130g plain flour
For the topping:
60g cream cheese
6 tsp orange marmalade
Preheat your oven to 160C, fan off. Line an 8×8-inch baking pan with parchment paper so that two edges are longer and hang off the sides for easy removal. In a microwave-safe bowl, microwave together the butter and chocolate or chocolate chips on high for a minute. Make sure your butter is at room temperature or slightly cold, and not rock-hard from the fridge. Remove the bowl from the microwave and use a fork or spoon to mix everything together until you get a dark, liquidy consistency and the butter and chocolate has melted together nicely. Microwave for longer if your butter is still a little hard. Let the mixture cool for 2 minutes. In the meantime, add your two sugars and pinch of salt into a separate, larger bowl. Add the chocolate mixture and use a whisk to whisk it in well. Then crack and whisk in the 2 eggs. Finally, add the flour and use a rubber spatula to fold it in well, then pour the brownie batter into the prepared baking pan.
In a small bowl, whisk together the cream cheese and sugar until smooth and homogenous. Add teaspoonful-sized dollops of the cream cheese mixture on top of the brownie batter, then add teaspoonfuls of the marmalade just next to the dollops of cream cheese mixture. Use a knife to swirl the topping randomly into the batter. It should look slightly weird and messy. Sprinkle some coarse salt (like Maldon) on top if you’re fancy like that, but you can skip this step. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the middle comes out with moist-to-slightly-wet crumbs. Leave the brownies to cool for 10 minutes before cutting. These keep at room temperature for up to 3 days, but you can freeze them if you don’t have many people to share these with!
Living through the last week of being 23 feels like waiting for a chapter that’s meant to close. Those were the exact words I told a close friend recently.
The past few months have seen the world turned upside down. The enforced solitude, which I have grown to mostly enjoy by implementing a good routine and rewards to look forward to, has forced myself to uncover the roots of some of the biggest problems we face as a global community now, as well as some problems within myself that I have neglected. A few old demons, namely shades of anxiety and depression, may have arisen during the past month, but I’ve grown a lot by attempting to process emotions, past events, my relationships and academic endeavours. Bushy-tailed as I was when I matriculated at Oxford last year to start my PhD, I couldn’t help but feel rather lost and aimless when the virus abruptly took hold of the world, and I hazard a jab at saying that it has impacted most others in the world, too.
I could say I have learnt a few things this year:
Learning a new language is hard, but fun. The more effort I put into it, the more enjoyable the process becomes. Having a strong reason as to why you want to learn makes it all the more worthwhile.
My relationship with social media has changed, and probably for the better. I find myself easily bored with many platforms now, such as Instagram, Facebook and Twitter, mainly because its constant stimulation has finally dwindled the dopamine rush I get from it. I will take another long break from Instagram soon, I think, because this period of abstinence is akin to a rebirth, while birthing more time into my day, to invest in other priorities such as learning, reading, and actually writing more lengthy posts on this blog. I personally still read blogs, but I feel less inclined to properly read lengthy articles after long bouts of social media usage- it’s just not as fun or stimulating. Yet I know that such an attitude is harmful in the long-term due to the way in which social media rewires the brain, as Cal Newport will also readily say. As much as I love the ability to share my life and engage in things my friends are doing, real life has so much to offer outside of my various blue screens. And real relationships, for me at least, lie in long conversations, over video chat or real life, hearing someone’s voice, so much more profound than the pings of hearts and emojis. Reduced social media usage has allowed me to shape my own opinion on things without forcing Facebook or Insta ads down my throat first, and I can walk around without a phone and just think, and enjoy plain, clean air. I also want to be able to read books in the evenings again, with candles and wine, instead of scrolling through various comments on what other people think about someone else’s boyfriend etc. I could go on and on about the hazards of shamelessly, constantly putting out a highlight reel for the world, but I think my point has been made.
Relationships have clarified and I am really grateful to those close to me, who constantly inspire, motivate and challenge me.
Oh my goodness, cooking is really fun. It’s become something I look forward to most nights. I typically have gotten into the routine of cooking a small batch of something 2-3 times a week, because cooking something fresh for one person every night is a little more than necessary, and I find this amount is just right. Very grateful for a freezer, I must say. Lately I’ve been making a lot of this and malai kofta from my friend’s new food blog– she does lots of vegan Indian recipes so do check it out!!
November’s orders for London are still up and running as usual, and you can email me at firstname.lastname@example.org for more details and questions. The stars are nut butter-stuffed brownie cupcakes and PB&J blondies (pictured just above here), and a box contains 4 cupcakes and 2 large blondies. Have received good feedback for both and it truly means a lot to me, even if it’s just coming from one person!
This deserves to be recipe of the year. For me, at least. I’ll keep it short and sweet for everyone’s convenience today. Brownies are overdone and the combinations one can experiment with seem to be endless. The brownie category in every baking blog is usually a saturated one– basic fudgy, basic chewy, Nutella, jam-bellied, the works. You would think I’d be tired of reading or trying out any new brownie recipe at this point. BUT NO. This particular recipe features angles of child’s play, a three-stranded braid of chocolate, biscoff and oreo. I usually do a ‘Notes’ section just above the recipe itself for clarity and guidance, but the ease of this recipe needs no additional guidance aside from the simple steps stated below. The whole process of putting the brownie together and baking it takes around half an hour. Anyone can do it, during any point of the week. I guess my one note would be that, for maturity’s sake, the addition of salt both in and top of the batter is quite necessary.
I like recipes that make me feel like a 5 year-old at a birthday party, and this is the epitome of that. These brownies makes me feel all kinds of things that I hope you feel too- sunshine, sticky fingers, making reckless decisions that make for the best memories.
When I was vegan one of my more sinful home staples was Biscoff, or lotus biscuit spread. I think I put it on apples, in place of peanut butter, which I also love but didn’t quite hit the spot in that moment. As a child I never thought much of the cinnamon, crumbly biscuits themselves, almost always served alongside a piping-hot cup of green tea at the hairdresser’s, but I did enjoy the spread miles more. The crunchy one specifically made my heart sing. Came across the spread here in Germany and felt a wave of nostalgia flood through my system. These are by far one of the best brownies I have ever toyed with. They are:
extremely fudgy in the middle
quite chewy all around the edges
layered with oreo biscuits
The swirling of the biscoff spread into the batter ensures that the crunch and notes of cinnamon of the spread melts into the brownies themselves as they bake in the oven and doesn’t simply exist as an isolated layer in the brownies. I recommend the crunchy stuff because I simply prefer the added crunch, but do smooth if that’s what you prefer, or if you think the crunch of the oreo cookies will suffice.
Biscoff Oreo Brownies (makes 8 brownies in a loaf tin)
*indicates a vegan or gluten-free substitution that will be mentioned below the recipe
100g dark chocolate, chopped
½ tsp salt
150g Biscoff spread (crunchy/smooth)
45g all-purpose flour
25g cocoa powder
5-6 oreo cookies
Coarse salt for sprinkling on top
*vegan sub: use the same amount of vegan butter or margarine in place of the butter. For the egg, use 2 flax eggs: make this by mixing 2 tbsp ground flaxseed with 5 tbsp water in a small bowl, and let that gel for a while before you use it
Preheat your oven to 180C (350F) and line a loaf tin with parchment paper. You can also do this in an 8×8-inch square tin. Put the chocolate and butter into a microwave-safe bowl and microwave in 30-second increments on high until everything has melted together well. Let this cool for about 3 minutes before using- dip your finger into the chocolate-butter mixture to make sure it’s more or less at room temperature. It’s fine if it is still a little bit warm.
In a separate bowl, whisk the egg (or vegan flax eggs) and sugar together well, until foamy. Then add the chocolate-butter mixture, salt, flour and cocoa powder. Whisk well until everything comes together and the batter seems to pull away from the edges. Pour the batter into the prepared tin. Put dollops of biscoff spread onto random parts of the brownie batter and use a knife to swirl it through the chocolatey batter. Then put 5-6 whole oreo cookies on top of the batter and press them down into the batter. The batter will be pushed up between the cookies; use the back of a spoon to spread these parts over the cookies. Sprinkle the top with coarse salt before putting the tin in the oven.
Bake for 25 minutes. Check at the 20-minute mark, if a wooden skewer inserted into the middle comes out with wet crumbs then you can take it out already. If it is still very gloopy and wet, leave it in for a few more minutes. If you’re baking this in a square pan, you will only need half the baking time. Leave the brownies to cool at room temperature on a cooling rack or heatproof surface for half an hour before cutting and serving. They are perfect on their own, but also good with ice cream or a scoop of crème fraiche on top.
Hi there, time for your weekly dose of my word vomit.
Things I’ve appreciated the past week:
This place. It’s just such a fun and pleasurable shopping experience.
Making pancakes using pancake mix because it’s American Week (haha) at the grocery stores, mixing frozen blueberries into the batter and sandwiching the pancakes with cream cheese filling. Might do a separate post on this one, but all I have to say is the following: my name is Alex and I have finally made pancakes using pre-made mix. And I thoroughly enjoyed it.
Making lots of this. It’s the perfect vegan, slightly fudgy yet simultaneously fluffy mug cake. I love a lot of mug cakes for their general ease and convenience, but this is definitely one of my favourites. The optional chocolate is actually a must. And how simple!
This show is most certainly not overrated. Heavy on the crying, a well-paced storyline. Just the way it should be.
A couple of weeks ago I taught someone who never tried matcha before how to make matcha tea, ‘with water first, not milk’, he insisted. I coughed and gave in. There’s a degree of maturity about matcha, even to the seasoned black coffee drinker (me). I drink my coffee black but when it comes to the green stuff, I almost always resort to adding a generous splash of oat milk to soften its edges. I do think believe that people who want to start drinking coffee should enjoy it naked, but matcha necessitates an easing into, a softer approach. Maybe a matcha latte first. I regret not recommending the latter to him; I have this bad habit of not thinking through something properly in the moment. When it comes to baking with matcha, you’re hard-pressed for another ingredient to overshadow its deeper, earthy notes. I was lucky to find a cheap tin of matcha at the Asian grocery store here. It’s almost been a month since I arrived and I’m still not even halfway done with it. 2.50€, would you believe it? Well I still don’t. I know that most places sell matcha powder at a much higher price so don’t feel pressured to burn a hole in your wallet just to make this- you’re also fine making this with half the amount of matcha.
What I love about this hotcake is that, apart from its obvious matcha flavour, something I find lacking in a lot of matcha baking recipes, it’s perfect for sharing with others, or if you live alone, simply freeze whatever you have left and heat it up another time. It’s bouncy, fluffy, with melted white chocolate here and there surprising you at each bite. Matcha and white chocolate are like peas in a pod. Rich, bitter ground leaves with smooth and sweet chocolate. The darling of chocolates.
DO use the stated amount of baking powder. It may seem like a lot but it’s necessary here
The low heat throughout is important, otherwise you will burn that hotcake. Yes, it happened the first time…
I added chopped banana to mine but this is optional, I thought it added a different depth of sweetness aside from the white chocolate to cut through the deeper notes of green tea.
I recommend using a wide, heavy-duty, nonstick pan that’s at least 9.5 inches. You risk burning the bottom too fast otherwise. Use a frying pan instead of a skillet because skillets are less sensitive to changes in temperature and don’t conduct heat as well. Save those for the oven recipes.
A lid for the pan is necessary to cook the top evenly while the bottom cooks, but if you don’t have one you can use a baking sheet. You might have to hold it steady because of its bulk but work with what you have!
Matcha White Chocolate Hotcake (for 3-4 people)
*indicates a vegan or gluten-free substitution that will be mentioned below the recipe. Please refer to the key points stated above to guide you.
4 tbsp or 28g sugar
0.5 tsp salt
120ml (1/2 cup) milk of choice
35g butter, plus 1 tbsp extra for the pan*
8g (almost 1 tbsp) baking powder
10g (1 heaped tbsp) matcha powder
100g (3/4 cup+2 tbsp) all-purpose flour*
25g (a medium handful) white chocolate, plus more for melting and drizzling on top afterwards (optional)
Optional add-ins: chopped banana or nuts
*vegan substitutions: use 1 flax egg instead of the egg. Make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and let that gel for a while before you use it. Use vegan butter in place of regular butter. Coconut oil will work but avocado oil is a little too strong for this recipe.
*gluten-free substitution: substitute the all-purpose flour for the same amount of gluten-free flour blend or 120g of almond flour
Put the butter in a small microwaveable bowl and heat it in the microwave on high power for at least 30-40 seconds, or until melted. Let that cool for a couple of minutes until it reaches room temperature before using. In another medium bowl, whisk together the egg, milk, sugar and salt. If you’re making the vegan egg, make sure the ground flax has gelled up first before mixing it with the other ingredients. Then whisk in the butter when it’s cooled down. Whisk until the mixture is pale and has a slight froth on top. In a separate small bowl, briefly whisk together the flour, baking powder, matcha powder and white chocolate.
Tip this dry mixture into the wet mix and mix everything together with a spoon until just combined. Add the optional add-ins (nuts/banana) at this point. Do not overmix. The mixture will seem thick but will drop off your spoon quite easily with a flick of the hand. Add 2 tbsp more milk if it looks too thick.
Get out your wide pan that’s at least 9.5 inches. You can get away with 9 but you must watch the bottom carefully and keep the heat very low. Put the pan on medium heat and add a generous tablespoon of butter to it. Once the butter is melted, tilt the pan at angles so it coats the entire surface. Add the matcha hotcake batter to the pan and spread it so it evenly coats the bottom with the bottom of a spoon. Put the lid on and let the hotcake cook for 5 minutes, occasionally lifting the lid to wipe off excess condensation. After 5 minutes you should see the edges turn slightly darker and there will be bubbles popping on the surface. At this point, reduce heat to low and continue to cook the hotcake for 7 more minutes, or until the surface is dry and a wooden stick inserted into the middle of the hotcake comes out with dry crumbs.
It feels good to settle into routine in another country. The air is clean and fresh here, the experiences full. There are so many things that I easily take for granted on a daily basis, like walking in the public gardens nearby, or having access to clean water and delicious food at any moment. As much as I love the UK, Germany is beautiful, quaint and interesting in its own ways. Some things I’ve really been enjoying have been:
Grocery shopping in Germany. There’s always high-quality food at decent prices, even at the more ‘upmarket’ stores.
The app Freedom which has (finally) allowed me to melt into phases of deep work on a daily basis, and I can’t recommend it highly enough.
This movie and this movie. I’ve learnt and remembered so much during each.
Making a page each, every month, for ‘Memories’, ‘Gratitude’ and ‘Recipes to Try/Recipes I loved’ in my bullet journal. They’re simple pages, lined at the border with the dates, 1-30/31, and it’s so fun to fill them in every day, even if there’s nothing or not much to write at all. The very act of putting it in the bullet journal is still fulfilling since it makes me want to fill up each day with something anyway. For the Recipes one so far this month, I currently have my boyfriend’s zucchini lemon pasta and these cookies on it…!
It’s a classic peanut butter chocolate party. I’ve played with many variations of this tight-knit couple over the years which you can find over at the recipe index. I have a lot to say about this cookie and I’m not sure why, perhaps it’s because I felt like a child making and eating it, with the simple use of white sugar and milk chocolate, no frills and no special ingredients. I didn’t even have baking soda, for goodness sake. But there I was standing in the middle of the kitchen, suddenly five again, happy to have made something delicious yet deceivingly simple.
My first bite was linked to this thought: wow, chewy reached a whole new level. Call me stupid or childish but breaking into one of these cookies was tantamount to tears-of-joy-ecstasy. I couldn’t explain it while standing there in a kitchen so I’ll just babble here. Made a small batch first to test and it came out beautifully, albeit one minor flaw, and I knew I had to share the recipe this week. Puddles of melted chocolate, a gooey, saturated, buttery centre, crisp and chewy edges. I originally planned to make something totally different, but I was craving and wanted to test this successful cookie again months after making them, and the happiness these cookies brought me sent me over the edge, so these are taking the cake this week.
The original recipe I wrote up uses brown sugar and olive oil, the latter of which I used for a more interesting depth of flavour. They’re less crisp around the edges and more of a dense, fudgy cookie, whereas these are slightly lighter with its use of the classic duo- butter and white sugar. The use of white sugar makes for a very craggy surface, which is both aesthetically pleasing and fun to bite into. In most of my recipes I like to use both white and brown sugar for flavour and a dense texture, but the use of solely white sugar here did not compromise on anything since the flavour focus falls on the peanut butter anyway. Try and use that natural, grainy, unsweetened peanut butter; the processed stuff would work well too but try and make sure it’s unsweetened. White sugar may be replaced with cane sugar and brown sugar, but you will end up with a less texturally complex cookie that’s less chewy overall. Finally, as with all good chocolate chip cookie recipes, coarsely chopping the chocolate will make for a more pleasurable eating experience, and the unevenly sized pockets of melted chocolate on a craggy white surface are a visual wonder to behold.
Peanut Butter Chocolate Chip Cookies (makes 6 medium cookies, can be scaled up as needed)
*indicates a vegan or gluten-free substitution that is mentioned below the recipe
60g (1/3 cup) butter, unsalted (*vegan sub)
1 tsp fine salt
140g white sugar
1 egg (*vegan sub)
70g (1/4 cup) peanut butter (I used smooth, but you can use whatever texture you prefer)
130g (1 cup) all-purpose flour (*gf sub)
1 tsp baking powder
80g (almost a whole bar) milk chocolate, coarsely chopped (substitute with dark chocolate here if you prefer)
Coarse salt (such as Maldon) for sprinkling
*vegan sub: instead of regular butter use the same amount of vegan butter or margarine
*vegan sub: 1 flax egg: make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, and let that gel for a while before you use it
*gluten-free sub: substitute the all-purpose flour for the same amount of gluten-free flour blend or 250g of almond flour (I don’t recommend using coconut flour here)
Preheat your oven to 180C (350F) and line a baking tray with parchment paper. In a small microwave-safe bowl, melt the butter on high heat for 30 seconds, or until melted. Let that cool for 2 minutes. Then tip the melted butter into a larger bowl, add the sugar and salt and mix well with a whisk. Add the egg and whisk that in well too.
In a separate medium bowl, briefly whisk together the flour, baking powder and chopped chocolate, then tip that into the wet mix. Stir well with a spatula or wooden spoon until everything is just combined. You should have a sticky, thick, but soft and pliable consistency.
Use your hands or a large spoon to scoop batter into golf ball-sized pieces and place them onto the prepared baking tray. You should get 6 cookies exactly. Flatten the cookies slightly and sprinkle with coarse salt. Place the tray in the oven and bake for 12 minutes exactly. The cookies should still look soft when you take them out of the oven, but the edges should look slightly darker- that’s when you know they’re done. If not, bake for 1 minute longer. Leave them to cool for at least 10 minutes before digging in. These are of course best enjoyed warm but can be kept for a few days in an airtight container or freeze and reheat whenever you want.