The debate about what a real brownie is, or should be, rages on. Who'd have thought that my adult life would be so peppered with conversations on the subject? I know what I think a brownie should be - crisp, almost meringue-like on top, nestling into a wickedness below - taking in rich moist cake and then plunging further to the cherished super-dense and highly-charged fudge centre. The overall effect is of cushioned chewiness and a sense of all being well with the world.
If you'd like to know more - or even fancy contesting these beliefs - I shall be holding a 'Brownie Masterclass' in the demo tent at this weekends Slow Food Market outside the Southbank Centre, 1pm, Saturday 6th June: Brownie discussion and the big unveiling of the national secret that is the recipe for Choc Star's Walnut Fudge brownies.
I hope that compere's there from last time, he were great.