Everyday is a choice, but over here at FoodieFolks, we’re giving you none. It’s a sweet, sweet beginning of our latest series here: the #FFbreakfastclub. From the on-the-go smoothie to the luxe weekend spread, we’ve got it all.
Thing is, you don’t really consider yourself a morning person, do you? You’re a breakfast person. Yes, are. You know what I mean when a hotel stay disappoints with an upsettingly mediocre spread or, worst, not even some sort of free breakfast. You’re also easily the most competent at dressing up plain yoghurt in the household, and that is not before having the argument if it should be ‘yogurt’ or ‘yoghurt’. The produce and cereal aisles are for your leisurely perusal, and you take it all the more further with the speciality flours and chia seeds for your #superfoods boost.
A bit of a shakey to your wakey: the average person sits down to breakfast at 7:31 am during the week and 8:28 am on the weekend.
– via theworktop
This language of breakfast is truly the most universal, native voice to the world. Porridge in the far East really means rice gruel or the more affectionate congee, but in the West is a bowl of drippy, hearty oatmeal. Both equally warming, both equally stupendous. Toast can be done with PB&J, but is there really anything better than glorious slabs of kaya and butter?
The debut of this series is really an ode to the celebrations of this beautiful unity and what is a party without its guests? If you’re not already acquainted with this breakfast aficionado, let’s get the festivities started! Introducing: Alex (@alexcrumb) and no, Crumb isn’t her surname. But, Crumbs is the title of her cookbook which she has singlehandedly written and published even before turning 21. Her impressive cool-toned Instagram grid features luscious bakes and sweet delights in a divine rustic spotlight so it’s no surprise that she brought to the banquet her ultimate favourite fudgy brownies.
To breakfast and the start of a beautiful day.
I find introductions hard; it’s never all that appropriate to start with ‘yes I like food, nutrition but also the occasional cake overindulgence’ and be done with it. I am so excited and privileged to be featured on Foodie Folks, so more must definitely be said! Currently a science student in the heart of London, I find grand solace in all matters food, science and nutrition. Ultimately, my heart is with the kitchen and oven, creative baking endeavours having snowballed into an obsessive passion of mine during high school and, now, college. It even led to my first publication Crumbs, dedicated to the importance of mindful morning meditation over anything breakfast and baking-related. I started off playing around with normal baking recipes in my humble abode, however recent slight dietary shifts and increasing environmental awareness has forced me to experiment with the whole spectrum of baking that caters to all dietary needs. I don’t see why nourishment and indulgence can’t go hand in hand, so that’s exactly what I advocate in my approach to baking and eating. Although some of the recipes in these series are not vegan, many of them can be made vegan or at least gluten-free with just a few tweaks and substitutions. Crumbs, this is going to be good.
Let’s kick it off. You can’t beat good fudge. Better yet, you can’t beat a dense-bellied, sultry, fudgy babe of a brownie. If there’s a snack to beat, this might just be it. Having toyed with many a brownie recipe in my 20 years of living, I’ve found this one to be my absolute favourite, hence the title. These are outrageously fudgy, deep and dark, perfect with a cold glass of milk or just plain on their own.
– 230g dark, good quality chocolate, chopped up, or you could use those mini chips (I recommend Ghirardelli’s)
– 85g salted or unsalted butter (just leave out the pinch of salt if you’re using the former)
– 165g caster sugar
– 2 eggs
– 40g plain flour
– 1 tsp vanilla extract
– ½ tsp salt
Preheat your oven to 177C (350F). Line an 8×8-inch baking pan with parchment and grease it well. Cut out a piece of parchment of which length exceeds the baking pan’s by at least 4 inches, so when you lay it down there is sufficient overhang. This lets you lift up the slab of brownies easily after baking. In a saucepan, which is the only bowl you’ll have to clean out afterwards, melt the butter and chopped chocolate over medium heat. Once everything is evenly melted and the mixture is smooth and glossy, remove it from the heat and stir in the sugar. Then, crack in your eggs and add the vanilla extract.
Now, add the flour and salt. This is fun part. Take your wooden mixing spoon and start stirring vigorously for roughly 30 seconds. It takes around 30 seconds to a full minute, but just watch out for when the batter starts to pull from the sides, and the whole body of batter turns glossy, dark and sticky. Pour the batter into your baking pan and sprinkle with coarse salt.
Bake in the preheated oven for 18-20 minutes. Mine usually take exactly 18 minutes, and I enjoy the soft, squidgy centre a shorter baking time yields. After baking, take it out to cool for at least 15 minutes. Remove the slab from the pan using the edges of the parchment. Cut into bars and serve.