Guess what I did today… well apart from eating too many of the brownies pictured above (partly fuelled by the fact that I ate enough veggies to earn an official brownie fest – BOO YAHHH)
I also spent a ridiculous amount of money on new cookbooks… cause… well… I have a serious cookbook obsession…
Seriously, “hi, my name is bec and I am a cookbook addict”. I mean, I would run a motivational group where we can share our feelings and obsessions with cookbooks, except I would be telling everyone to go buy more of them.
You can never have enough. YOU ARE ONLY LIMITED BY YOUR BOOKSHELF SPACE.
Preach it sista.
In my metaphorical ‘cookbook lovers support group‘ I think I would like to discuss the usefulness of our purchases.
I would probably start with a real life story, like how I have made a very premature
new year new season resolution to cook at least 1 new recipe a week from my books.
This will not only help me justify mentally that all these cookbooks are a GOOD investment, but help my learn as many new cooking & baking techniques as possible! Hoorahhh!!
Because I seriously do find reading cookbooks a complete and 100% hobby… don’t worry I’m not the only one… my metaphorical ‘cookbook lovers support group‘ agree with me
So to kick it all off, I flicked through one of my favourite cookbooks; The Violet Bakery Cookbook by Claire Ptak and since i’ve had a bit of a woeful chocolate drought, the brownies pretty much jumped out of the page and landed right there, in front of face, and did a little dance (<– silly talk… I blame the previous lack of chocolate).
I also had some plums on hand, and in considering the addition of honeycomb, I gazed over to the Bee Pollen I bought at the Borough Markets and it kinda was meant to be. I like it when that happens.
If you haven’t eaten bee pollen before, and you’re a fellow honey fan like me, I can guarantee you’ll love these tiny weeny flecks of honey concentrated goodness. Literally goodness.
It’s crazy good for you (immunity, skin, da works), which is kinda a good thing so we can eat these bad boys thinking it balances out all that delish sugar, butter and chocolate. .. well that’s what I do … and it works 😛
The brownie page of this cookbook is now happily stained with melted chocolate… just the way I like it.
PLUM & BEE POLLEN BROWNIES
recipe adapted from The Violet Bakery Cookbook, Claire Ptak, Rye Chocolate Brownies, pg 153
4 plums, halved and pitted
1 tablespoon honey
1/2 tsp vanilla
3 tablespoons raw sugar
200g good quality dark cooking chocolate, broken into pieces
100g good quality milk cooking chocolate, broken into pieces
50g cocoa powder
200g plain flour
1/2 teaspoon baking powder
1 teaspoon salt
200g unrefined caster sugar
200g light brown sugar
2 teaspoons bee pollen
1. Preheat the oven to 200C. Grease a 20 x 30 cm baking tin and line with baking paper, and line a small baking tray.
2. Place plums face up on the small baking tray. Over medium heat, melt 30g of the butter, honey and vanilla and brush over the plums and sprinkle over the raw sugar. Bake for 15 minutes or until tender. Turn the oven down to 180C.
3. In a heatproof bowl, melt together the remaining butter and the chocolate over a pan of water that has been brought to the boil and then taken off the heat. Allow the mixture to rest, stirring occasionally as it melts.
4. In another bowl, whisk together the cocoa, flour, baking powder, and salt
5. In the bowl of an electric mixer, whisk together the sugars, eggs and vanilla until light and fluffy. Slowly add the melted chocolate, followed by the dry ingredients. Mix until just combined, then pour into the prepared baking tin. Smooth the top with a palette knife/spatula, then place the roasted plums face up, and pressed mid-way into the brownie batter.
6. Bake for 20-25 minutes, until the brownies are set but with a slight wobble. Once out of the oven, immediately sprinkle over the bee pollen and leave to cool completely in the tin before cutting.
Best enjoyed day off baking!
Thanks for stopping by!