If you’re on a diet, it would be best to look away now.
I spotted the recipe for Chocolate Raspberry Brownies a couple of weeks ago in BBC Good Food magazine, and thought I’d try it out in a wheat-free version.
I commandeered the kitchen after lunch on Sunday afternoon, put on Radio 4, and pottered about baking. The programme I happened to catch was the BBC’s Listening Project. This is a new initiative in which people from across the UK volunteer to have a conversation with someone close to them about a subject they’ve never discussed before. The programme is made up of key moments in the conversations, and I found all of them incredibly moving. If you are in the UK, you can listen to the programmes here.
In my work as a coach, I’ve read ‘Fierce Conversations’ by Susan Scott, and had some training in facilitating these honest exchanges. (‘Fierce’ in this context means totally honest, rather than anything aggressive.) If people are willing to communicate openly and directly on difficult subjects rather than avoid them, the nature of the relationship changes profoundly (generally for the better, if some important groundrules are in place). Fascinating stuff.
But I digress. I confirm that the wheat-free chocolate raspberry brownies are delicious, but even with my sweet tooth, I wanted to cut down the enormous amount of sugar in the original recipe. Based on scientific research (ie thorough tasting by The Husband, The Son and my good self), my revised version of the recipe is included below, complete with finished squidgy brownies and the leftover raspberries photographed in the sunshine this morning.