The Indulgence of Baking Brownies
The humble brownie. Whether you decorate it with frosting, sprinkles, fruit, or nuts, pair it with ice cream or custard, or consume it whole simply as is, is there anything more decadent?
We love brownies because they’re warm, chocolate-y, easy to eat, AND can be made en masse. Someone who I think will heartily agree is Nigella Lawson – who, coincidentally, is the inspiration for my latest brownie bake. I was watching her on Masterchef Australia (season 10, episode 11 ‘Pressure test: Nigella’s chocolate feast’), where the contestants had to make four of her chocolate dishes, including a milk chocolate brownie.
It just looked too good to ignore.
When brownies call, you have to answer, you know?
When I First Started Baking Brownies
When I First Started Baking Brownies
Like many home cooks, I used to rely on pre-mixes. They’re just so convenient. They take care of the measuring for you, and you just have to buy the mix. You don’t have to spend money on separate flour, baking powder, and and and. Usually, you just add some oil and eggs (which most people have in their kitchens anyway), bake the allotted time, and et voila! Warm, homemade brownies.
Eventually, I learned how to make them from scratch and even started experimenting with adding nuts. But my most recent experiment came from attempting Gordon Ramsay’s apple crumble (the recipe in Gordon Ramsay’s Ultimate Cookery Course [2012]. I’ll do a separate post on how that went). Point is, I had extra of the crumble topping mixture left over and I didn’t want to waste it.
Waste not, want not, yes?
So, I thought I’d dump it in a brownie mix…and it worked a treat!
Brownie Basics (with Some Extras)
Brownie Basics (with Some Extras)
The basic brownie recipe I follow calls for butter, oil, sugar, eggs, flour, cocoa powder, and salt. Nothing really revolutionary about that.
The crumble mixture is quite similar – and that’s a good thing because it means not really having to go out of your way to incorporate it. The basic mixture is flour, sugar, and butter plus cinnamon and muesli. The idea is to mix it with your fingers until it looks like breadcrumbs.
Remember, you can substitute butter for margarine or a vegan spread if you want a vegetarian option, or swap the flour for a gluten-free alternative if necessary. Gluten-free muesli is also a thing.
I think the butter helps the brownies’ insides stay moist while they bake (giving them their chewy goodness), and the muesli adds some texture.
Extra Cranberries and Almonds
Extra Cranberries and Almonds
I adore cranberries and almonds. In cereal, in nougat. Sometimes, I just eat them straight from the packet.
But regarding the brownies, specifically, I think the cranberries give a nice tarty burst to help balance sweetness. The almonds give additional nuttiness and crunch. I also like the idea of a slightly darker (and therefore bitter) brownie, so I’ll increase the cocoa and reduce the sugar slightly.
Now, the mixture goes in and 20-25 minutes later…
Baking Brownies Is (Almost) Always a Good Idea
Baking Brownies Is (Almost) Always a Good Idea
Baking brownies is one of those simple joys that never gets old. Whether you stick to a classic recipe or experiment, each batch is an opportunity to make something deliciously your own. The best part? Even when they don’t come out perfect, we’ll eat them anyway (because that’s just how it works).
Better yet, brownies don’t have to be a guilty pleasure. They can be a joyful part of a balanced, healthy lifestyle. Choosing wholesome ingredients, adding a handful of nuts or dried fruit, or even experimenting with alternative flours can make your brownies a little kinder to your body – but the most important ingredient is still enjoyment.
Being healthy isn’t about denying or punishing yourself. It’s about balance, moderation, and sometimes, a warm, fudgy bite of a homemade brownie.
So go ahead, mix, bake, and indulge a little. Sometimes, life should taste a little sweeter.
