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In this column, Katherine Knowles divulges recipes you can make in your tiny New York City kitchen.
Skyping with my gorgeous godson Arthur back in London to catch up on the news:
He was excited to have played in his first-ever rugby match — the first-ever Enfield Under 11 Rugby match of the season, in fact, which resulted in a rain-soaked nil-all draw, with three children taking trips to the ER.
Undaunted, and with much to prove, the Enfield under-11s were back again on Saturday. “We crossed the line only once,” reads the official club report, “through Arthur Bishop-Laggett, or Camelot as he has been nicknamed.”
Say what now?
Is that or is that not the coolest nickname anybody ever had, ever?
“Do kids really call you Camelot?” I asked.
“Not really. Sometimes. A bit,” confessed Camelot, humbly.
It was the cherry on top of a week that had also seen him take possession of the two bearded dragons he got for his birthday.
“That’s it,” said Jon, my husband. “This is as good as it gets. He’s called Camelot. He has dragons. And Halloween candy, for the love of God!”
Halloween Chocolate Brownies
The time has come. The candy must go. This recipe is an ideal way to use up chocolaty things like Reese’s Peanut Butter Cups, 3 Musketeers, Milky Ways, and, my favorite, Rolos. In fact, I buy mini Rolos specially to make these brownies when Halloween is but a distant memory.
7 ounces chocolate (which is usually 2 bars — I use Lindt dark 70)
1 stick of butter (4 ounces)
1 1/2 cups of sugar (12 ounces)
1 teaspoon vanilla essence
3/4 cup flour (6 ounces)
4 large eggs
1/4 teaspoon baking powder
1 cup Chopped Chocolate Halloween Candy (fridge cold)
Preheat the oven to 350°F.
Melt the chocolate and butter in a bowl over a pan of simmering water or in the microwave. Let it cool slightly, then (using an electric hand whisk, ideally), whisk in the sugar and vanilla until the mixture is fluffy.
Stir in the eggs and flour alternately until the mixture combines. Stir in the baking powder.
Dust the chopped Halloween Candy with a little extra flour, and mix in (this stops them sinking to the bottom quite so much).
Pour into a buttered 8 inch square tin and bake for 35 to 40 minutes until cracked on the top and gooey in the middle — keep an eye on them, because ovens vary a lot (if your oven is unreliable like mine, turn the tin a few times to get more even cooking). 30 minutes, and you get gooey brownies; 40, and they’re a bit easier to handle, a bit more cake-like. They’ll firm up as they cool a bit in the tin, too.
Eat warm with vanilla ice cream.