Pins, Live Stream & Bake Backers & Brownies
80% funded!!! Over $64,000 AND 949 backers. Not to mention TEN days to go!! That's super exciting. I'm believe in us! We can get there AND beyond.
It’s normal for things to slow down as they did last week, but definitely a bit scary. Thankfully, things are picking up again and you’re all showing me so much love. The internet can be a terrifying place, but with backers like you I feel like you’ve been giving me a giant hug to protect me from it. Thank you!
Social Goals - 3D Pin unlocked
Remember to keep liking, tweeting and sharing posts about edible games. Thanks to your hard work so far, every backer will now get a template file of a 3D printable Order of the Oven Mitt pin. If you keep going, all hardcover edition backers and above will get a bronze pin to wear once they pass the Initiation Trial for The Order of the Oven Mitt.
For more information about how to contribute, look at the Social Goals section in the main campaign page.
Live Stream this Week on Wednesday/Thursday
I’m going to be doing a Live Stream on Wednesday 11th July at 6pm Pacific Daylight Time, Wednesday 9pm US East Coast time, Thursday 11am Australian Eastern time, Thursday 2am UK time (sorry!).
You can subscribe for it here. You can also ask questions beforehand which helps me prepare great answers. If you can’t watch live, you can still watch it afterwards for up to 48 hours after the stream has finished.
I’ll be playing a version of Flavour Roulette where you’ll see me torturing myself by blind tasting gross morsels and you’ll get a chance to guess what I’m eating. Doesn’t that sound fun?!
Did I also say there’ll be some big announcements? Well, there will be! So come watch and join in so I’m not just sitting eating by myself in front of my computer as per usual.
All of the games in the Edible Games Cookbook can be made by people who have absolutely no baking skills. But I know some of my backers are what I call “Bake Backers”, that’s those of you who love baking, want more of it and love a good food challenge.
In the Edible Games Cookbook all games can be made into elaborate showstoppers. Some games are just a little more suitable, like Patisserie Code, Flavour Roulette, The Order of the Oven Mitt, Cookie Cruncher, Gingerbread Friends. One of the games is about competing for ingredients as you bake, that’s aptly called The Baking Game. Read about all of the games on my website.
I posted an image of some of my favourite cookbooks on Twitter, wrote a thread about why they’re my favourites and asked for other people to share their favourites. I got some great responses and I think I’m going to have to work out how to expand my bookshelf so I can fit even more books on it!
Jenn’s Choc Raspberry Brownies
A few people have asked me for my “world famous” raspberry chocolate brownie recipe. Before I get into the recipe itself, I want to tell you something about the importance of this recipe for me.
I’ve been making these brownies for a long, long time. I’ve baked an entire batch and dropped them off on the doorsteps of some new parents’ house. I made them with my father and then finished the leftovers with my family at his wake. I made them the first time I properly met my life partner. Basically, I’ve made them in many different countries and for people from a large number of countries. They’re my way of showing my love for others.
They have both chocolate and raspberry in them, my two favourite ingredients in the world (followed by cucumber as my 3rd favourite). One of the best things about these brownies is that they never freeze solidly, so you can eat them straight from the freezer. Perfect for making in advance for summer or just whenever you feel like you need a bit of chocolate love in your life.
The inspiration for this recipe was from Nigella Lawson’s How To Be a Domestic Goddess. That book changed how I perceive baking. Before it I felt that cooking and baking were somehow less important than being good at technical and academic pursuits. That book made me realise that baking is a skill that not everyone has and should be highly valued.
Enough of the backstory, let’s get on with the recipe.
My recipe is in metric and I’ve tried to translate into cups & imperial measurements, but unfortunately I don’t have time during this Kickstarter campaign to double check the exact values myself. Don’t worry, for the main cookbook I’ll be doing tests in all different measurement systems! For now, hopefully you’ve got a scale or my internet conversions will just work.
- 375g (13 oz, 1 ⅔ cups) soft unsalted butter
- 375g (13 oz) dark chocolate (I prefer Callebaut Callets somewhere in the range of 53%-60% cocoa, but any good dark chocolate with only a few ingredients will be good.)
- 6 large eggs
- 1 Australian tablespoon (20ml, 4 teaspoons) vanilla extract
- 500g (1lb1oz, 2 ½ cups) caster (superfine baker’s) sugar
- 225g (8oz, 2 cups) plain flour
- 1 teaspoon salt
- 2 punnets/packages or 250-350g (8-12oz) raspberries, either fresh or frozen (variable amount since if buying fresh it depends what country you’re in as to how much a punnet/package weighs.)
Preheat the oven to 180℃ (350℉).
Prepare your baking pan. I use a large glass baking dish, since it’s easier to clean. Make sure you butter the pan so that the corners won’t stick.
Put the butter and chocolate in a medium saucepan on low-medium heat. Keep an eye on it and stir occasionally until almost all of the butter has melted (the rest will melt as you leave it to rest). In the meantime, get out a medium bowl or jug with a mouth that allows for easy pouring. Add the eggs, sugar and vanilla and beat to combine. In a large bowl, add the flour and salt.
Hopefully at this point your chocolate mixture will be fully melted and have cooled a moment. Pour the eggs and sugar mix to the chocolate mixture and stir with a wooden spoon. Depending on which is larger out of your saucepan or the bowl, combine the chocolate-egg mixture with the flour. You should only need a wooden spoon to mix it together. Once it’s smooth, pour it into a large greased pan. Sprinkle the raspberries on top of the mixture so that you can spread them out evenly. Use your wooden spoon to mix gently so that the raspberries are covered in chocolate. If you mix too much the raspberries will start to disintegrate.
Bake for about 20-30 minutes. Watch it closely towards the end. There’s a fine line between deliciously gooey brownies and more (boring) cake-like brownies. When it’s ready, the edges should be dry and be a bit paler. The middle should wobble a tiny bit, but not massively.
I always eat a spoonful of them while they're still burn-your-tongue hot the oven. I then use a plain butter knife to cut lines in the brownies before leaving them to cool. You don’t have to do that, it’s just easier than cutting them later on once they're cold enough to properly handle. Once they’re a little cool, put them in the fridge to solidify a bit more - when left out at room temperature they’ll still be so goopy it’ll be hard to create even cuts in the brownie.
After a few hours, or overnight, bring the brownies out and cut them up properly and get them out of the pan. I recommend putting them into containers and freezing them. They never freeze quite solidly, so you can eat them straight from the freezer.