Nikon Z7ii - My First 3000 Shots

It has taken me a lot longer than anticipated but I've finally found the time to put together the  3000 shots with the Z7ii video . Thanks once again for the comments people left last time, it has been great to hear from you 🙂 So as the title says, I've now been through about 3000 shots with this new camera. This video isn't a review of the camera (there are plenty about) but I've been through some quick points at the start before I get into what I've been up to recently. I'm not really a fan of all the gear videos on YouTube and that's not what I want to produce, so you can skip over all that **if you're not bothered about the camera stuff. Usually I'd like to plan a trip or two away with a new camera body, but for the last 3-4 months I've not been able to go anywhere so you'll just have to deal. I'm not going to go over photos I've shown before, but if you're interested there's a couple of  other videos  available to watch

Best Ever Brownies

Everybody has their "amazing" brownie recipe, but a friend's baking session recently almost caused me to get diabetes. So in the interests of recording this achievement...

For the purist out there, these brownies are simply unadulterated chocolate heaven!


Ingredients


  • 185g dark chocolate, chopped
  • 185g unsalted butter, diced
  • 3 large eggs
  • 275g golden caster sugar
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate, chopped
  • 50g milk chocolate, chopped


Method


  1. Preheat the oven to 180°C/160°C fan oven. Butter and base-line a 20cm/8” square cake tin that is 5cm/2” deep.
  2. Melt the dark chocolate with the butter. Cool. Whisk the eggs and sugar until thick and creamy and double their original volume. Pour over the cooled chocolate and fold together. Sift over the flour and cocoa and fold in. Now stir in the chopped chocolate.
  3. Pour into the tin, spread into the corners, and bake for 25 minutes. If it wobbles in the middle, it’s not quite done, so bake for another 5 minutes until the top has a shiny papery crust and the sides begin to come away from the tin. 
  4. Remove from the tin when completely cold. Cut into quarters, then into four squares and finally into triangles.