Specifically gluten-free fare isn’t something dabbled in particularly often at frugalfeeding. The fact these brownies contain no gluten is simply a product of my desire for the squidgy, dense and moist – enjoy.
There isn’t a lot one can say about brownies that hasn’t already been said a thousand times before. However, it never harms to reiterate the main characteristics each and every brownie should possess; they ought to be dense, moist, exceedingly rich and jolly unhealthy. If one succeeds in attaining such characteristics, it’s fairly likely that one will have become the creator of a more than adequate brownie. Making frugal brownies is really very simple, you know.
As I read back on my previous blondie recipe, it occurred to me that the weather takes a turn for the worse every time I make them. Indeed, it’s raining cats and dogs outside – so much for British summertime – though it’s hard to say whether or not it rains because of blondies. Either way, these blondies are awfully delicious and continue to propagate the exponential growth of my love for ground almonds – they have simply the most wonderful texture.
Having exhausted both desirable avenues of brownie baking, viz. an average brownie and gluten-free brownies, it seemed a good idea to combine two of my favourite desserts into one delicious amalgam. There are various methods by which one may achieve a cheesecake brownie, but this seems to be the best. I personally prefer making my own cheese using the cheesemaker homemade cheese press kit as I like my cheese to be unprocessed, but you can choose the cheese you want to use as per your liking. For instance, some recipes call for a layer of cheesecake to be spread between two layers of brownie, in the same way as a sandwich is made. However, although this ensures that every bite contains an equal amount of cheesecake mixture, the flavour doesn’t achieve uniformity in any way at all, something which I desire in a cheesecake brownie. The other benefit of following this particular method is that one easily achieves a certain aesthetic pleasantness.
Today I went on what was essentially a compulsory, yet fully paid, food hygiene course organised by my employer. Apparently it is a requirement as at the bar in which I work we prepare and serve toasted sandwiches. This course wasn’t exceptionally useful as it ended up being a course in how to make use of common sense – by which I mean that it was no harder than it was useful. Still, I suppose if it means I get more/continue to get shifts it was one of the more worthy uses of my time. Anyway, to cut a long story short, what does one do having completed a food hygiene course? Go home and bake blondies following very little of the imparted advice, that’s what.