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Angeliki Benioudaki


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She was born the exact day of her birthday (amazing ha?), she studies Architecture and she likes good music, laughing with her friends, and capturing moments with her camera. She is totally incapable of describing herself more, which is why she will tell you a classic, gooey chocolate brownie recipe instead: Heat the oven to 180C/fan 160C/gas. Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature. Whisk the eggs and sugar together until the mixture is light and fluffy. Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa. Fold this in to give a fudgy batter. To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows. Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut. PS: This isn’t her recipe, so you can use it safely without the fear of poisoning.