Lockdown photography and a vlog

Happy new year everybody! May your 2021 be much more fulfilling and less turbulent than your 2020. With the new year came a new camera for me (a few weeks before to be precise). More specifically this is a Nikon Z7ii for those of a technological bent; hot off the mirrorless press. And I'm loving it!  Naturally I've been out and about over the Christmas holidays doing my best to capture some nice photos. This has been easier said than done during the pandemic, and especially now we've been fully locked down again :( Photography is something I've been doing for many years now, but this time I've tried my hand at producing a little video cataloguing my exploits over the last few weeks. This is the first time I've filmed and put together something like this, and truth be told I'm a little nervous to put it out in the World. I don't think I have the best on-camera persona, but perhaps this will get better over time if I do it more. SO... I'd really apprec

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.