I had been meaning to try my hand at making brownies again for quite some time. I hesitated at first: I have not yet met anyone who does not like brownies, but I have also not yet met anyone who does not have strong views on what constitutes a good brownie. Although most people agree a brownie should be ‘fudgey’ (although to different degrees for different people) and never ‘cakey’, brownies can be tricky to bake as you are meant to pull them out of the oven a little early – so the little trick involving a toothpick to check for doneness of a cake just does not work for brownies – right when you are supposed to take them out of the oven, any toothpick you have used to prod your brownies will be covered in gooey chocolatey brownie dough. However, this would also have been the case 5 minutes earlier and would still be the case had you
I found a brief post on baking with olive oil and how olive oil can be used to replace butter in baking. Although for some recipes butter plays an important role in the flavour of the finished product, I have been meaning to experiment a bit with olive oil – in case you also have nothing better to do than daydream about adapting recipes for no particular reason, here is the article: http://en.julskitchen.com/dessert/olive-oil-cookies-some-notes-on-the-use-of-olive-oil-in-confectionery
Just a very quick note to say you need to make this recipe asap. It is the most intense chocolatey chocolate mousse I have ever tasted (not surprising given that it contains nothing but chocolate and water) and it was so quick to throw together (I whipped this up while waiting for my pasta to cook). Me and my flatmate shared this drizzled with some fruity olive oil and a good-sized sprinkle of fleur de sel and although the mousse is very rich, the fruity olive oil and the fleur de sel cut right through the richness (which again makes me think that a chocolate olive oil fleur de sel ganache truffle would be outstanding – need to research recipes!). So yeah, make this asap!