I spent this afternoon the way I always do – baking at Pathlight. The weather in Singapore this last month has ranged from swelteringly hot to crisp and cool depending on whether it’s sunny or rainy. Well, it decided to be both today.
When I left for Pathlight, the sun was blazing away so baking in their air-conditioned kitchen was a treat. I managed to get all the muffins done and as I was happily cleaning my muffin tins and helping to put the rest of the muffins away, I heard the faint gurgle of thunder. I wasn’t too bothered by it, only it quickly became louder and soon enough, there was hardly any time gap between each rumble. I’d Uber-ed down to Pathlight so wanting to save on the trip back, I stubbornly chose to take the bus home.
As the skies darkened, I managed to leg it to the bus stop and get on my bus. About 3 stops in, rain pattered down and another stop later, it came crashing down. I had my fingers and toes crossed that our home being in the East and a good 50min away would allow the rain to lighten up by the time I reached my stop. Unfortunately, the heavens thought otherwise and continued to pour down when I alighted.
Since home’s just under a kilometre away from the bus stop, I refused to hail a taxi or even pay $1.40 for UberPool. Ok I seriously contemplated UberPool but after 10min, I decided to take the plunge and walk. As fast as my little legs could take me. Of course, I reached home wet, but not soaking so thankfully, I’m none the worse for wear. 🙂
That’s my short story of the day done. Now a flashback to dinner at Fynn’s. I brought everyone a batch of these uber fudgy, uber decadent, uber guilt-free-ish Brownies! I made them gluten-free because Fel’s off gluten due to a kinky colon and I had some frozen bloobs that I wanted to use up.
But you know me, I have to release all my long-windedness in order to get to the recipe so if you like, skip on down to the bottom of this post where you’ll find your piece of brownie gold!
For everyone else, I’m sharing with you this giant bowl of wonderfulness a few feet away from our back doorstep.
It’s a Mushroom Tofu Vietnamese Salad bowl that I had at Sandwich Saigon. Flo and I have had it before when we ordered it to our old place through Deliveroo. Since we were in need of a quick lunch the other weekend, I hopped into the store itself to eat. Flo had a dry Rice Noodle with Beef bowl and I, this. They were on the pricier side compared to the Vietnamese eateries along Joo Chiat – i.e. Long Phung, but they were hefty bowls that were big on flavour and sure to fill your tums. This giant salad did and I found myself struggling to finish it. I gave up about 2/3s the way through.
Also sharing with you a glimpse of a Crab Meat Pasta dinner I made last week for Flo and I.
I decided to treat us to a tin of Swimmer Crab Legs.
They were a little on the fishy side though so I ended up using the last of it in this pasta sauce. Yum!
Ok so I started baking for this new cafe that I mentioned in my last post. And the second week in, they requested for a small strawberry shortcake for a birthday order. I obliged.
However, while it was being transported, it managed to shift in its box and the frosting was disturbed. Naturally, the cafe rejected it and the cake was returned.
The cafe requested to have the cake redelivered the same day so after I had a look at the cake, I decided that since it wasn’t smashed or badly damaged, I’d simply fix the frosting. I guess that was the logical thing to do in my opinion.
The cake was redelivered but the cafe said that it being the same cake that was delivered the first time, they didn’t want it and would like a freshly baked cake. I was really quite upset about it because the cake was made fresh that same morning and there was nothing really wrong with it apart from the slight schmear of the chantilly cream.
In the end, after talking it over with Flo, my parents, and some friends who have worked in the F&B industry, I decided to buckle down and prepare a new cake for the cafe.
Ok so that’s pretty much the main story that I wanted to share in this post. The first one about the rain was just extra since it’d just happened to me. Lol.
And now, on to these yummy yummy, many-thumbs-up brownies.
I used 70% chocolate here since I love my brownies rich and bold with some bitter accents. The bursts of blueberries sweetened the deal and scattering unsweetened cocoa nibs over the brownies before baking added a crunch that kept every bite that bit more exciting.
Blueberry Hazelnut Brownies (Yields 1 9×9″ Square)
200g Dark Chocolate
160g Coconut Sugar
85g Ground Hazelnuts
- Preheat oven to 170 deg C and line a 9×9″ baking tin.
- In a bain marie, melt dark chocolate with butter and stir to combine. Remove from heat and allow to cool for about 10min.
- Whisk in coconut sugar.
- Whisk in eggs until well combined.
- Fold in ground hazelnuts and blueberries.
- Pour batter into prepared tin and top generously with cocoa nibs.
- Bake for 25-30min until set. Remove from oven and allow to cool before cutting.
These brownies were adored by everyone – Zen had his before dinner started and Abby had hers for dessert even though we had two desserts ordered. All couldn’t stop gushing about it even the day after so let their tastebuds be testament to how delicious these brownies were. To add to that, my friends are pretty picky about the quality of their food so that’s saying something. It takes hardly any time to whip a batch of this chocolatey treat up so give it a go and let me know what you think! 🙂