Here’s what we had for dinner.

Peanut butter curry with sweet potatoes, broccoli, and brown rice noodles. I’m not going to tell you how I made it though because (pick the correct answer):

a) It’s a family secret.

b) I actually have no idea.

c) I’m being selfish.

For dessert we had All-American Brownies (according to the recipe I used) and ice-cream. Usually I leave the task of making brownies to Alexander who is an ace brownie maker (he uses this same recipe that he got from his mom). Today, however, was the first time I made brownies, and because I cannot think of any good reason not to, I will share this recipe.

To make All-American Brownies, Bordeaux style, you will need:

1 quarter stick butter

6 (not 2) pieces of unsweetened baking chocolate, chopped into pieces

1 cup white sugar

1/2 teaspoon vanilla

2 eggs

1/2 cup all-purpose flour

salt (which I forgot to add, so actually don’t bother with it)

2 small Toblerone bars


Preheat the over to 180C and prepare an oven pan or bread pan, I used a silicone bread pan. Melt the butter and chocolate over medium heat. Let it cool for a couple of minutes and stir in the sugar and vanilla. Add the eggs one at a time and mix. Add the flour. When everything is mixed, add some chopped bits of the Toblerone. Pour into the pan. Stick some Toblerone onto the mixture and bake for about 20 minutes until a toothpick inserted comes out… clean! Cool, cut, gobble up.

The original recipe, as you may have guessed did not call for any Toblerone. So now you may ask why oh why do you always have to go and throw Toblerone into just about any sweet thing you ever make? The reason is simple, one can never get enough Toblerone. Never. I have a friend who does not care much for it. But I think she has problems. As for me, I love it.