Category Archives: Food

Festive Fruity Salad

Posted in Christmas, Cooking, Dinner, Entertaining, Food, Holidays, Large Dinners, Multiple Course Meals, Simple Parties by

I was asked to bring a green salad as my contribution to a Christmas potluck party hosted by a co-worker of mine and I thought to myself, “Hey self. You’ve gotten off pretty much scot-free on this potluck thing. Making a salad is going to be no problem!”

I was feeling really good about it right up until the day of when I popped into the grocery store to pick up the ingredients. Just scanning up and down the vegetable aisle kind of threw me into a wild panic. How on Earth was I supposed to come up with a crowd-pleasing salad that was relatively cheap and easy to make?

Here’s what I came up with:

Festive Fruity Salad

It’s not exactly a salad in five, but it can definitely be done in fifteen minutes. Just save the dressing in a tupperware container to bring to the party so you can drizzle it over your salad at the last minute. (Because no likes a soggy salad!) It’s a fun and easy contribution to any of your upcoming holiday parties, and the colors and flavor just seem kind of…festive. Hence, the festive fruity salad title. Gosh, I’m so creative.

Festive Fruity Salad

1 1/2 heads of romaine lettuce

1/2 English cucumber

1/4 red onion

113 g. goat cheese crumbles (plus more to taste)

1 pkg.  (142 g) Craisins (or any other dried cranberry)

540 mL mandarin wedges packed in light syrup

Rinse and pat dry romaine lettuce and twist into smaller, bite-sized pieces. Add cucumber, sliced into thin rounds, and red onion, sliced into small matchsticks. Drain mandarins through a sieve; reserve some of the liquid. Pat dry using paper towel or a dry, clean dishtowel. Add to mixture. Add Craisins and goat cheese crumbles. Toss until all ingredients have been liberally coated with cheese.

To make dressing, combine 3 tbsp each balsamic vinegar and olive oil, and 1 tbsp mandarin orange liquid. (You can use lemon juice or orange juice in case you forgot to reserve some, or you were awesome and bought your own mandarin oranges.) Whisk together in a small bowl with a dash each salt and pepper. Dress the salad at the last minute, making sure to evenly coat.

The end result is delicious- the vegetables are crisp counterpoint to the creamy goat cheese and the tangy/sweet mandarins pair perfectly with the cranberries to make the salad seem festive and fun. Plus, it goes really well with chicken! Crisis adverted.

A whole slew of holiday parties are just around the corner. I’d love to know what you’ve been cooking up in your kitchen. Drop me a line at thetwentiesproject@gmail.com

Still need more potluck inspiration? Check out our recipe page for more ideas on entrées and entertaining.

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Salads in Five: Chickpea, Feta and Cherry Tomato Salad

Posted in Food, Health, Lifestyle, Lunch, Meal Preparation by

Chickpea, Feta and Cherry Tomato Salad

I love a good salad but for a while I found that making them was so intimidating. I’d go into a restaurant, or I’d look up a salad recipe online and every single one seemed to have a billion ingredients in it. Don’t get me wrong- I’ve had some really great billion-ingredient salads. But I found that I was avoiding making one myself because although they sounded nutritious and amazing, I didn’t really want to slave away over my salad the same way one would slave over a Thanksgiving turkey. It just seemed like too much work to eat healthy, and honestly? If it’s too much work then I’m not going to do it. I’m just lazy like that.

Making up a salad recipe on my own also never seemed to work. I’d buy bag salads that would go rotten because they were so bland and I couldn’t find the time to put in that extra zing. I love just eating raw vegetables (with maybe a little hummus) but that can get pretty stale too after awhile. (Especially if you forget to put the lid back on the hummus.)

So I thought I’d get creative and share this little salad idea I had with you guys. Just five ingredients, and the dressing of your choice. No fuss, no muss. It’s based on my tried, tested and true equation to making a good salad which goes a little bit like this: one leafy thing, one protein thing, one super awesome flavorful vegetable, and one carb-y type thing (to keep you feeling satisfied after that little lunch break).

Over the next few weeks I’ll be sharing some of my favorites with you but this week I present without further ado:

Chickpea, Feta and Cherry Tomato Salad

1/4 pint of cherry tomatoes, halved

1/2 can of chickpeas, drained and rinsed

4 c. shredded romaine lettuce

4 tbsp feta cheese, crumbled

italian vinaigrette

Rinse romaine lettuce, pat dry with paper towel or clean dishtowel and shred to desired size (I usually estimate the ideal size to be half the width of my palm). Place in bowl. Drain and rinse chickpeas and add to romaine lettuce. Rinse cherry tomatoes, cut into halves and add to romaine. Add in feta cheese and toss until vegetables are mixed to your satisfaction and feta is crumbled and dispersed nicely throughout. Top with favorite salad dressing (my recommendation for this one is an Italian vinaigrette, although something mustard-y might be nice as well to compliment the tomato flavor).

All of the measurements for the ingredients in this recipe are approximate- no need to follow it exactly! Depending on your tastes, or how hungry you are, you can play the ratio of vegetables to salad to cheese until you find a fit that works for you. I used store-bought, low-fat Italian dressing because I was lazy but I totally encourage you to make your own! Just remember to keep it refrigerated and to check all expiry dates on the dressings in your fridge. If it’s growing algae on top, it’s gotta go.

I love this salad because it’s so nice and simple to make. The romaine and tomatoes make it light and refreshing, and the chickpeas and feta give it some good savory base notes. I recommend the Italian vinaigrette because it’s nice and light, but flavorful enough that it can balance out the feta and the subtle taste of chickpeas.

Totally take this salad for lunch too! It holds up well in a bag, and just add the dressing later so the romaine doesn’t get too soggy. Enjoy!

Do you have any fabulous salad recipes you accidentally created? I’d love to try one! Comment below or give me a shout at thetwentiesproject@gmail.com. Who knows? We may even like to post one of them one day.

How to Make Lemon Squares

Posted in Cooking, Dessert, Entertaining, Food, Simple Parties, Snacks by

Fugzu, CC-BY-2.0, via Wikimedia Commons

I love lemon squares. Sometimes I pretend to be planning a benefit or large birthday party, so I feel justified in buying one of every cupcake and bar they sell – if they happen to offer me a discount, well then I have clearly worked magic into my story. I recommend always carrying a clipboard, it helps sell your story. It is a wonder how I am not three-hundred and forty-two pounds, especially when E recently made me thirty lemons squares because I was feeling down. I ate them all in three days.

You would think that would have put me off lemon squares or, at the very least, satiated my need for them. But no, recently, I discovered the bakery three blocks and seventeen steps from my apartment sells lemon squares the size of bricks, which are require two hands to eat. Some people would be happy with just one but I am a greedy pig; who prefers to unhinge my jaw before I drop those lemon square bricks down the hatch.  A sane person would ask me why I just don’t learn to make them myself, so I could make tons and eat them in the privacy of my own apartment. Eating seventy-nine lemon squares in one night doesn’t count if nobody sees you eat them, I firmly believe that. I also believe if you eat them while walking around your apartment then you are working them off, the calories do not have time to settle or something.

It’s scientific or something.

But, in any case, here is a recipe I could use … if I was ever inclined to die young, from a sugar induced stroke.

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 cup confectioners’ sugar
  • 1 cup butter, melted
  • 4 eggs
  • 2 cups white sugar
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour
  • 5/8 cup lemon juice
Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 2 cups flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
  3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
  4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
(credit to allrecipes.com for the recipe)

baking with b: banana muffins

Posted in Breakfast, Comfort Foods, Dessert, Food, Snacks by
B's Banana Muffins

B’s Banana Muffins- there are hardly any left!

I don’t know anyone who doesn’t include these muffins as a staple in their baking repertoire, but if you are one of those who does not, never fear: this is probably one of the simplest recipes ever. Best of all, it’s a great way to use up those overripe bananas that are sitting in your fruit basket. Or banana tree. Or wherever you keep your bananas.

B’s Banana Muffins

1 1/2 c. flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 c. butter, melted

3/4 c. sugar

1 egg

3 bananas, mashed (about 1 1/2 c.)

Melt butter gently in a saucepan over medium heat or in a microwave-bowl for 30 seconds. Let stand. In a medium-sized bowl, sift together your flour, baking powder, baking soda and salt.

In a separate bowl, mix together butter, sugar, egg and bananas. Gradually add in flour mixture, mixing well. Spoon batter into greased muffin pan, or one lined with muffin liners. Bake for about 20 minutes at 350F until tops are lightly golden. If you are making miniature muffins, leave them in for only fifteen minutes.

B’s Banana Tip: It’s true what they say- ripe bananas have the best flavor. My saying for bananas is this: “If they’re not good enough to eat, they’re good enough to bake with.” Okay, I don’t really say that. But it is true. If your banana is covered with waaay too many black spots for your liking, use them to make these muffins. If your bananas are already starting to go but you don’t have time to make muffins, freeze them for up to a month. Just remember to let them get until room temperature before mashing them and adding them to your batter. Cold bananas make all that butter you just warmed up all chilly again which gets you- you guessed it- chunks. No one wants butter chunks in their muffins.

These muffins are best served warm, cold, day or night- or anytime! The best part about them is that they’re so versatile. Leave them as is and serve them warm with a lick of butter and a cup of tea. Or why not create your own variation? Add in 1/2 c of your favorite nuts to the batter before scooping in muffin liners. I think walnuts go amazingly with this recipe. Or why not add chocolate chips? (Everyone’s favorite.) A co-worker of mine made these the other day with butterscotch chips and they tasted really good as well.

Enjoy!

For more ideas on treats to make for Mother’s Day (or any day!) why not check out our recipe page? We’ve got a list of all the recipes we post on the site organized by category for your browsing pleasure. Wanna tell us what’s on the menu for your Mother’s Day meal? Email us at thetwentiesproject@gmail.com.

How to Make Vegetarian Eggplant Lasagna Without Pasta Noodles

Gran, CC-BY-3.0, via Wikimedia Commons

I love to eat. I hate to cook, especially when I am doing it for one. There is something truly depressing about the thought of eating alone, which is probably why I choose chips or other grazing foods, such as:

  1. Crackers
  2. Granola bars
  3. Bread
  4. Carrots, dipped in hummus
  5. Celery, with cream cheese

All these foods can be consumed while standing or moving, which distracts from the fact you are eating alone. You can hold the celery in between your teeth while you hang curtains or paint your living room. You can munch on carrots while you clean your kitchen. Granola bars can be eaten enroute to work or school. You can hold your head up high and state to the empty room,

“I am just too busy to sit down, I am working toward my career” 

Then, because you are secure in your solitude, you reach into the freezer to retrieve the double, double chocolate fudge from behind the lean cuisine you swore you would stick to. But, considering single twenty-somethings’, like myself, adverse to cooking, would probably die on a diet like that, need to bring themselves to man the stove.

The first thing I learned to cook was cheesy black bean tortillas. I had gained ten pounds after a month, so I went back to salad and decided to drink more water … I may have even exercised, once or twice. Because, although comfortable with being alone, I also do not want to die of a heart attack by twenty-nine.

So, I learned to make other things … with a little help from my friends. And three cookbooks. And my sister because she was patient with me. And my cousin because she refused to accept “I just don’t like that” and made me eat it anyway.

No-Pasta Eggplant Lasagna
8 Servings

2 medium eggplants
1 Ib tofu (extra firm)
1 green bell pepper
2 tbsp nutritional yeast
10 oz freshly chopped spinach
1/4 cup blue cheese (gives an extra bite)
2 cloves garlic
1 tsp basil
1 can of tomato sauce
1 bag of shredded cheese (your choice, I like extra old cheddar)

Cut each eggplant lengthwise into moderately thin, even, 1/4 inch slices. Press each slice between two sheets of paper towel, this will draw out the moisture without having to add salt. When you are satisfied most of the water has been drawn out, preheat oven to 375 degrees.

Place the tofu and spinach and green pepper and blue cheese into a food processor (or magic bullet) and process (or blend) until smooth. Add the remaining ingredients – not the eggplant or tomato sauce – to the processor and blend until smooth.

Spread a thin layer of the sauce on the bottom of a 9×11 inch pan. Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread remaining tofu mixture over top of that. Top with a final layer of eggplant and pour the remaining sauce over this. Cover with foil and bake for 15 – 2o minutes; remove foil and back for an additional 15 – 20 minutes, until eggplant is tender.

Add a sprinkle of cheese to the top of the eggplant lasagna and broil for ten minutes, or until cheese is golden brown. Allow to cool for ten minutes before serving.

This is a delicious recipe and something you can share with your friends. And your patient sister … who will, in turn, sprinkle ground beef on it because she cannot imagine you served her a meal without meat – oh, family.

my favourite vegan treat, ever

Posted in Dessert, Food, Meal Preparation by

There’s this coffee shop down the street from the clothing store where I work part-time (when I’m not rambling on here, or rambling about my apartment on YouTube) that has the largest selection of gluten-free and vegan baked goods that I have seen in my limited experience. The previous owners of the coffee shop made these horrible vegan desserts that tasted like cardboard with mounds of icing dumped on top. The new management, however, has re-branded this café into something quaint and vaguely Italian (although I believe the owner himself is Eastern European). They have amazing gelato and lattés, but they also have one of favorite treats ever and for a not-quite-vegan like myself, I was shocked to learn that these babies have no dairy in them whatsoever.

from clockworklemon.com

 

Chocolate krinkle cookies. Great around Christmas time, great around any time. They look crunchy because of the way that they’ve broken open, but in fact the crust outside is very cookie-like, while the inside is moist and dense and chewy and oh-so-good. Excuse me while I wipe the drool off of my screen.

Buying all these cookies was becoming kind of a problem for me, so I did some searching until I found this recipe from clockworklemon.com. They’re the closest I’ve come to finding a recipe that matched the ones they make in the café so now I can make them at home just to make things a little easier on my wallet. I won’t lie, though- sometimes one or two find their way into my purse after my break at the store!

So while we’re participating in the Virtual Vegan Potluck today, I thought I’d share my favorite vegan treat for y’all so you can make them yourselves.

Vegan-Friendly Chocolate Crinkle Cookies

3/4 cup sugar

1/3 cup vegetable oil

2 tbsp corn syrup

1 tsp vanilla extract

1/3 cup soy milk (you could probably also use rice or almond milk)

1 tbsp ground flax seeds

powdered sugar and granulated sugar

4 ounces (about 1/2 a cup) semisweet chocolate chips, melted

1 1/4 cups + 2 tbsp all purpose flour

2 tbsp  cocoa powder

3/4 tsp baking powder

1/4 tsp salt

In a bowl, mix together sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth. Sift in the flour, cocoa, baking powder and salt. Mix until a thick dough forms. Chill the dough in the fridge for 15 minutes. In the meantime, pour granulated sugar onto a plate and powdered sugar on another. When dough is ready, roll into balls approximately the size of a tablespoon and roll them in the granulate sugar, then the powdered sugar. Place cookies on a parchment-lined cookie sheet approximately 2 inches apart and bake at 325F for about 14 minutes. Let cookies cool on tray about five minutes before transferring them to a cooling rack.

If you’re doing something for Mother’s Day tomorrow, why not make these to serve with a glass of milk after a light lunch, or with your favorite espresso-based drink in the afternoon? Soy lattés are my poision of my choice.

Enjoy!

 

Virtual Vegan Potluck: Black Bean Enchiladas

Posted in Comfort Foods, Cooking, Dinner, Large Dinners, New Content by

S – I have always been pretty lax when it came to my diet. I often forget to eat proper meals and then, in the middle of the night, by the light of the refrigerator, eat peanut butter directly from the jar. I know I have the tools to live a proper well-balanced lifestyle buried deep within the recesses of my mind, but, well, unfortunately, I am kind of lazy when it comes to cooking. The other night, I forgot to turn on the burner while trying to make pasta. I didn’t notice for thirty-five minutes. I ate a slice of bread slathered with jam instead. I can count on one hand the amount of major diet-changing-decisions I have made in my entire life.

I was six when I decided raisins were no longer an edible option for my lunches, especially since the other kids were eating Gusher Fruit snacks. Since my mother was unable to pronounce the ingredients, we were not allowed to eat them. Hamburger Helper was nixed around my twelfth year. I blame my parents’ unhealthy reliance on that particular boxed dinner. I like to hiss at the stupid smiling gloved hand when I grocery shop. Nanaimo bars are disgusting, so I took scissors and cut those out of my life around my sixteenth birthday. I think everyone should avoid those plastic-chocolate nightmares. I went to vegetarian around my twentieth birthday, I’m sure my mother cried – erm, still cries, nightly. On my twenty-sixth birthday I decided to try veganism. I tried to go one whole week without cheese. I cried myself to sleep for three days before cracking and binging on a brick of extra old cheddar and a box of Triscuit crackers.

I am a work in progress. B is a work in progress. We are works in progress.

B – You know how most people go away to university and lose the freshmen fifteen? Well, I went away to university and lost the freshmen fifteen. I know many women will probably be screaming in envy at me for losing that extra fifteen pounds that always seem to elude most dieters. It was no picnic, though. Stress-induced medical problems lead to poor eating habits and it was around then I realized there were certain foods I had an extreme sensitivity to. I had always tried to avoid dairy products around “that time of the month”, and now it seemed like I had to avoid them a great deal of the time. It was many years before I had heard of the term of “lactose-sensitive” but once I did hear it, it all seemed to make sense. How else could I explain my body’s aversion to milk, but its love of yogurt? How could I feel nauseous after eating ice cream but still be able to eat cheese? Even though I’m not a vegan, I avoid most dairy products and veer away mostly from meat, so it seems natural that I would gravitate towards vegan meals to get all the fresh ingredients I need and avoid those foods which make me feel less then great.

But that’s what being in your twenties is all about, right? Figuring what works for us, and what doesn’t.

We tried a bunch of different recipes for this vegan virtual potluck and did hours of interwebs research, we turned out a lot of really horrendously dry dishes. We may have wept over some vegan soups, especially when we realized we made them wrong. Though, these black bean enchiladas were heaven … and we even enjoyed the vegan cheese. It gave us hope we could one day live without dairy cheese.

So, pull out some paper, take notes:

Ingredients:

From veganlovlie.com

Enchiladas:

  • 1 block firm tofu, drained and cut into 1/2 inch pieces
  • 1 can black beans, drained and diced
  • 1/2 onion, diced
  • 1 zucchini, grated
  • 2 carrots, grated
  • 1 green peppers, diced
  • 1 c. homemade enchilada sauce (recipe below)
  • 10-12 flour tortillas
  • Daiya vegan cheese crumbles (optional)

For the enchilada sauce:

  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 tbsp jalapeño pepper powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper, or to taste
  • 2 cups water
  • 1 8 ounce can tomato paste
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt

To make the sauce, eat the oil, flour and jalapeño pepper powder together in a large pot. Allow to cook for a minute or two. Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

Set aside. Dice the carrots, zucchini, and onion. Toss the vegetables in a bowl with about half the enchilada sauce. Add diced tofu and black beans. Combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan. When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas – be sure to get all the edges!

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking. When there are ten minutes remaining, remove enchiladas from oven and sprinkle with your favorite vegan cheese. Return to oven and bake for another ten minutes, or switch your oven’s setting to broil if you want your cheese extra crispy.

Tip: If the edges of your tortillas are crisp after baking, spoon a bit more sauce on them and they will absorb the moisture and flavor.

Are you looking for more delicious vegan recipes? We’re pleased to be involved in the vegan potluck! Click on the links below for other great recipes sure to be enjoyed by vegans and non-vegans alike.

vegan living: black bean salad

Posted in Comfort Foods, Cooking, Food, Lifestyle, Lunch, Meal Preparation, New Content, We heart the environment by

credit to kalynskitchen.comOne of my friends recently came out as a vegetarian. I was so excited for her I went out and ate a falafel that night in an act of solidarity; vegetarians stand united! I know to the average passersby I was simply another twenty-something ferociously devouring a delicious falafel but what I was really doing was making a statement – with hummus on my face.

I have walked the path of lettuce leaves and soybean for a longtime now and, as you know, I’ve grappled with the possibility of flinging myself into veganism. The sheer idea of continuing my life without the delight cheese brings me is almost unbearable – how would I make it to thirty? Shit, I’m not sure I would make it until tomorrow afternoon.

I have trolled the vegan-eating blogs, skimmed the vegan-living cookbooks and perused some articles pertaining to ‘breaking the hold cheese has over your life’ but I can’t seem to move forward on my decision to, at the very least, try out the lifestyle. When I presented the idea to my mother she nearly cried and when I looked to my sister for support she verbally spit in my eye – they both expressed fear I would be eliminating one of my only sources of nourishment; cheese products.

I was shocked by their lack of faith in my resolutive abilities – mind you, I probably shouldn’t have been cutting pieces of cheese off a block of cheese and eating them while discussing such a drastic diet change. It probably did nothing to help my cause. Or later on that night when I slathered sour creme all over my veggie burger. It’s by a sheer act of god I am not seven hundred and forty-nine pounds.

But, when I’m not devouring cheese and clogging my arteries with sour creme, I’m enjoying a delicious black bean salad – which is totes vegan, if you didn’t know.

Take that, Mom.

Black Bean Salad

1 can black beans – rinse, drain and chill
1 mango, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/4 cucumber, diced
2 tablespoons Olive Oil
2 teaspoons Red Wine Vinegar
1/4 teaspoon cilantro
salt to taste, of course

Directions

This recipe is super simple, throw everything into a bowl. Stir to mix. Chill for an hour to allow salad to marinate and reach the level of pure deliciousness. Then serve in cute little bowls. Your friends will think they stumbled into a home Martha built.

Though, if you wanted to nix the vegan part of the recipe, you could add crumbled goat cheese just before you serve.

And here, my friends, is the main reason I will die of a massive stroke caused by high cholesterol at twenty-eight – cheese.

a treat for your sweet

Posted in Dessert, Food, Holidays, New Content, Valentine's Day by
brownies

Image courtesy of houseandhome.ca

Happy Valentine’s Day to all of our readers!

We love you and we love that you’re visiting our little site and supporting us through our Twenties as we learn how to juggle school, work, home and life in general. So my Valentine to you today is one of my favourite recipes ever. It’s the recipe I turn to whenever life gets me down or when a friend needs a little pick-me-up. You could even say I was known for these in high school.

B’s Brownies

1/4 c. cocoa powder

1/3 c. butter

1 c. sugar

3/4 c. flour

2 eggs

pinch of salt

In a small saucepan add together cocoa and butter. Begin to melt butter at a low temperature, stirring every so often to combine the melting butter with the cocoa powder.

Meanwhile, in a mixing bowl add eggs, sugar, flour and salt. Don’t mix yet!

When the butter and cocoa is all melted, pour over ingredients into mixing bowl. Stir just enough to combine everything without any lumps, then pour batter into a 9×9 inch greased baking pan. Bake for 30 minutes at 350 or until a knife tip inserted into the middle comes out clean. Let cool in pan before cutting into squares.

Brownie tip: I know it’s tempting, but wait until the brownies are completely cool before cutting them! If they’re too hot, the batter will not have set and you’ll end up with a gooey mess that will be delicious, but it won’t be a brownie.

This brownie has a cake-like texture and a chocolatey flavour that isn’t too overwhelming, so it’s perfect for add-ins. You may want to try adding some nuts to the batter, or just smearing with your favourite frosting. Delicious!

Happy baking!

B