We recently held our 4th Brussels Food Friends blogger event on Saturday 28th March 2015 … and this one was just as awesome as the previous 3 (ok, I might be a little bias on this whole community… but trust me when I tell you that the attendees, goodie bag & workshop were all FANTASTIC!).
The workshop held on the day was given by Iris of SWONDERFUL – helping bloggers with food styling for Instagram & for their blogs using either cheese & breads, etc or chocolate brownies & berries… Composition was completely up to the blogger pairs during the practical portion of the day. If you are interested in seeing some of the pictures – just use the hashtag #BxlFF4 on Twitter & Instagram for some awesome shots!
And for this event – I baked a batch of (aforementioned) chocolate brownies…. which were devoured on site or taken home wrapped up in foil…something I am very proud of! They are deliciously squidgy – can be made in advance and last for at least 5days (if they are hovered up by friends and family). In fact – I would go as far as to say that they taste better on day 2 & day 3…..
I didn’t get a chance to take a picture or two on the day – as I was faffing around co-ordinating and chatting… but Alexia of Must be Yummie very kindly shared her workshop image with us… pretty tasty looking, eh?
2 cups flour
2 cups sugar
1 teaspoon vanilla essence
1 teaspoon bicarb of soda
250ml plain yoghurt
1/4 cup cocoa
1/2 cup oil
1 cup water
Mixture 1 in a large bowl: flour & sugar
Mixture 2 in a medium bowl: eggs, vanilla essence, bicarb of soda, yoghurt
Mixture 3 in a saucepan: cocoa, oil, water and butter
- Bring mixture 3 to the boil on the stovetop
- Remove from heat & add mixture 3 to mixture 1
- Then add mixture 2 & gently incorporate together
- Bake for 30min at 200C
1/2 cup butter,
1/2 cup icing sugar
2 Tablespoons cocoa
2 Tablespoons yoghurt
- Using the same saucepan as Mixture 3 and bring all ingredients to the boil
- pour over brownies after they have been removed from the oven and have a cooled a bit