Paris Fashion Week Showroom, Open Studio
A glimpse from the Open Studio night and the Jessie Flamming Paris Fashion Week Showroom.
A world of mixed mediums was created, combining the latest collection alongside paintings, prints and photography. It was an honour to share the space with Inès Vanlaeys, her work brought dialogue and depth to the room. The atmosphere was full of texture, color and a balanced movement between forms.
Fudge Brownie Recipe
From the food served, fudge brownies were the crowd favourite. Below I’ve share the recipe with you all. A small way to bring a piece of the night to you, whether you were there in person or following along from afar.
Ingredients
3/4 cup (170g) salted butter
6 oz (170g) dark chocolate, chopped
6 oz (170g) bitter-sweet chocolate, chopped
1 cup (200g) granulated sugar`
1/2 cup (100g) brown sugar
3 large eggs, room temp
2 tsp vanilla extract
3/4 cup (95g) whole wheat flour
1/2 cup (45g) cocoa powder
Flaky sea salt, for finishing
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8 inch (20×20 cm) pan with parchment paper.
In a saucepan, melt the butter until browned.
Chop the bitter sweet chocolate and add to bowl. Once the butter is browned, pour over chopped chocolate to melt, mix until smooth.
In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla until well combined.
Pour the melted chocolate mixture into the sugar mixture and whisk until smooth and glossy.
Sift in the flour and cocoa powder, then gently fold until just combined. Add half of the dark chocolate into the mixture.
Pour the batter into the prepared pan and smooth the top. Add the remaining half of the dark chocolate on top.
Bake for 25–30 minutes, or until the edges are set and the top is slightly cracked.
Take out of oven and slam pan agaisnt counter a few times to help settle the batter. Sprinkle with the flaky sea salt and let brownies finish cooling completely in the pan.
Serving tip: My preferred method is to store them in the fridge and let them set out 15-20 minutes before serving, they are extra fudgey when cold. (Can also serve warm or room temp.)
Thank you again for being part of this growing community. Your support and presence mean so much. I’m really grateful to share these moments with you.
Plus, a very special thank you to photographer, Julia Smith-Eppsteiner, for capturing the open studio evening.
Until next time,
- Jessie