brownies without eggsPosted: August 27, 2011
You know what I love about cooking? The sounds. The clink of the spoon against the bowl, the bubble of boiling water, the hiss of escaping steam (beware escaping steam!) the whirr of the oven, the crackling of the plastic packaging, the crunch of the salt grinder.
I love music. I love a lot of different music, you may have even noticed a few songs I picked out to share with you on this blog, and I love cooking to music. Music’s a big part of my life. It helps us to connect to others, it takes us to another place.
It’s important to hear the music in everyday life. The sounds of baking delicious, egg-free brownies, the calling of one friend to another, click clack front and back, train choo choo, all of that. It’s important to listen to the cadence of another’s voice.
The science of noise is fascinating and completely confusing (although click here for a really cool, funny, not-too-confusing intro) but what interests me is how we all connect to it. We are all searching for something, but the weird, sometimes comforting, other times frustrating thing is that someone else has probably felt it before you, and even if you feel like you are all alone in the world, chances are that someone out there cares. It may be someone who’s been down your particular black hole before and so therefore can empathise with you, or it may be someone who’s seen someone not come back.
Perhaps it’s just that you don’t look hard enough in your own life to find the person close to you who cares that much about you and can have an actual conversation without being awkward about it. Perhaps you have online friends, who although they’re a million miles away or close enough, are closer to you than those you see everyday.
Hopefully you have some people you see, so you can share brownies and sad stories (or even hopeful ones) but have some virtual brownies on me anyway, and know that I care, and that maybe I even love you.
So originally these were vegan but I don’t keep soy milk or margarine around the house (sorry lactose intolerant and vegan people. It’s not that I don’t love you. I just don’t like the taste of those things) so I just made them egg free, which was what I was looking for anyway because I ran out of eggs. I also accidentally cooked them at 200 degrees for fifteen minutes and then realised my mistake and dropped the temperature to 150. So just try to keep it at one eighty, yeah?
**UPDATED** These do actually taste of coffee. A lot of the time the espresso is just put in to enhance the coffee flavour, but these do taste like coffee. Just a warning!
adapted from Milk’N Cookiezzz
4 ounces dark chocolate
3 ounces butter (substitute margarine for vegan version)
1/3 cup milk (substitute soy milk for vegan version)
2/3 cup sugar
1 tbsp cornflour
1 tbsp instant coffee powder
1 tsp vanilla extract
3/4 cup plus 2 tbsp flour
1/2 tsp baking powder
3 tbsp cocoa
Preheat oven to 180 degrees Celsius. Line an 8″x8″ baking tray with foil and spray it with baking spray.
Melt chocolate and butter together. In a seperate bowl, whisk together milk, sugar, cornflour, coffee powder and vanilla.
Combine chocolate mixture and milk mixture. Sift in flour, baking powder and cocoa. Pour into prepared pan and bake about 20 minutes.