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    Our Best Irish Bakes for St. Patrick’s Day

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    St. Patrick’s Day is quickly approaching, and we’re ready to dive into the world of Irish baking. Whether it’s the aroma of freshly baked soda bread, the rich taste of gur cake, or adding Guinness to a batch of brownies, these Irish bakes will add a pinch of magic to any celebration.

    A true Irish delight, Gur Cake goes by a number of quirky names, from chester cake to donkey’s gudge. At its origin, the name “gur” is believed to hail from the term “gurrier,” a nickname for children skipping school who would purchase this affordable treat at bakeries. With a sticky and sweet fruit filling made up of chewy Valley Fig Growers’ California Figs and leftover sponge cake soaked in strongly brewed Irish breakfast tea, this cake is as economical as it is delicious. Rich, caramel notes from the figs marry effortlessly with the combination of warm spices found in the cake, and two layers of flaky Shortcrust Pastry add just the right amount of buttery bite. Perfect for an afternoon tea or a St. Patty’s Day celebration, the Gur Cake is a fig-filled wonder you won’t want to miss.

    Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

    Like your coffee cake with a little kick? Irish cream liqueur gives this Berries & Irish Cream Coffee Cake, brimming with strawberries, blueberries, and blackberries, an extra-fluffy crumb and rich flavor.

    Raise a pint to your new favorite brownies – our Guinness Brownies! A double hit of extra stout beer in the batter and the frosting brings a tangy, hop-filled punch you never knew you needed.

    Behold: a nightcap coffee cake. Buzzing with espresso, topped with a sprinkling of espresso sugar, and packed with two layers of crumbly whiskey spiked streusel, this Irish Coffee Coffee Cake is a tender delicacy you’ll enjoy to the last crumb.

    The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

    County Cork’s misty seaside cliffs and rolling green pastures are home to the cows that make some of Ireland’s best Irish cream. After meeting the founder and experiencing the artisan nature of Five Farms Irish Cream Liqueur, we knew it was destined to be featured in this marble cake frosted with a buttercream that showcases the liqueur’s delicate flavor and incomparable quality.

    Like all other Irish soda breads, Irish brown soda bread needs the leavening power of baking soda to help make it rise to the occasion. Yet this take receives an earthy boost from whole wheat flour and a touch of sweetness from molasses while steel-cut oats, a staple of Irish agriculture, bring a bit of textured crunch to the top.

    Irish stout and chocolate are a winning combination that meets right at the corner of bitter and sweet in this Chocolate-Stout Coffee Loaf Cake. The stout is a boon to the cocoa flavor and the secret to this loaf-style coffee cake’s supremely tender texture. The alcohol inhibits gluten formation, yielding a particularly delicate crumb. LEGGI TUTTO

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    • in Recipes

      Buckeye Brownie Bites

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      These Buckeye Brownie Bites are a delicious mashup of two classic desserts – brownies and peanut butter buckeyes! They’ll add a festive touch to your Christmas celebrations.

      As we move through this holiday season, I can’t help but get excited about sharing my baking with family on Christmas Day (I’m hosting!). One recipe that’s been a surprise standout in my current repertoire is Buckeye Brownie Bites. How do I love them? Let me count the ways!
      First, they combine two wonderful desserts – brownies and buckeyes – into one perfect bite. Second, they’re a true crowd-pleaser. Everyone loves the soft, chewy brownie and creamy peanut butter middle. Third, one recipe makes 32 brownie bites. That’s a bunch! Which means there’s plenty to share. Last (but certainly not least) they are excellent for holiday gifting. If you’re looking for something to bring to a Christmas party, then this could be your go-to.

      Make the Brownie Batter.
      Begin with 1/2 cup (1 stick) of unsalted butter and 1/2 cup of semisweet chocolate chips. Place them in a large microwave-safe bowl an heat on high for 1 minute. Stir until well combined and let cool slightly.

      Next, add some vanilla extract, brown sugar, and eggs. Beat together with an electric mixer. I used a hand mixer. Which is perfect for a small job like this.

      Add the flour and baking powder, and mix until just combined.

      You’ll need a mini cupcake pan. I use and recommend this one that bakes two dozen at once! Use a cookie scoop to fill the cups about 3/4 full. If you don’t have a cookie scoop, use a tablespoon instead.

      Bake the brownie cups for about 15 minutes. While they are still warm, use the back of a teaspoon measure to create divots in the tops. The mini buckeyes will rest in those concave areas. While the brownies cool, make the buckeyes.

      Make the Buckeyes.
      Combine peanut butter, powdered sugar, and a little butter in a mixing bowl. Again, I used and hand mixer because it’s a small job. Beat together until smooth and creamy. The dough shouldn’t be very sticky. If it is sticky, then refrigerate it for 10 minutes.

      Honestly, I wondered how tedious this would be when I first started. But the work went quickly! Roll the peanut butter mixture into teaspoon-sized balls. The mixture should yield about 32 peanut butter balls. Chill them in the refrigerator or freezer for 10 minutes so they’re nice and firm.

      Next, whip up a small bowl of ganache with heavy cream and semisweet chips. I do this in the microwave because it’s really fast. Skewer each peanut butter ball with a toothpick and dip about 3/4 of the ball in the ganache.

      Use the toothpick to transfer the buckeye to the cooled brownie cups.

      Add some festive, Christmassy nonpareils before the chocolate ganache sets. You can remove the toothpicks, but I left them in. If you have some extra time and red ribbon, you can tie little ribbon flags on each toothpick.

      This is such a fun dessert mashup of classic buckeyes and brownies. Such big flavors for a miniature dessert!

      The duo of rich, cakey brownie with the creamy texture of peanut butter buckeyes is an experience you won’t want to miss. Whether you’re creating a thoughtful homemade gift basket or looking for something to bring for Christmas dessert, these little treats will make the holiday season even more special.
      Related recipe: Toasted Sesame Peanut Butter Balls

      Buckeye Brownie Bites

      Heather Baird

      These miniature treats are ideal for any occasion, from holiday gatherings to everyday sweet cravings. The combination of rich, cakey brownie and creamy peanut butter is a real crowd-pleaser. This makes them perfect for holiday gifting, parties, and other festive occasions.

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      Prep Time 35 minutes minsCook Time 15 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 50 minutes mins

      Course DessertCuisine American

      Servings 32

      Ingredients US CustomaryMetric Brownie bites1/2 cup semisweet chocolate chips1/2 cup unsalted butter1 teaspoon vanilla extract1/4 cup light brown sugar2 large eggs1/2 cup all-purpose flour1/4 teaspoon baking powderBuckeyes1/2 cup creamy peanut butter1/2 cup powdered sugar2 tablespoons butter at room temperature1/2 teaspoon vanilla extractChocolate ganache and decors1/2 cup semisweet chocolate chips1/4 cup heavy cream2 tablespoons nonpareils in holiday colors
      Instructions Brownie bitesPreheat the oven to 350°F. Line a mini cupcake pan with the miniature paper liners.In a microwave-safe bowl, combine 1/2 cup of semisweet chocolate chips with 1/2 cup butter. Place in the microwave and heat on high for 1 minute. Remove the bowl from the microwave and stir until the chocolate and butter are completely melted and combined. Add the vanilla extract, brown sugar, and the eggs. Beat with an electric hand mixer until thoroughly combined.Add in the flour and baking powder. Mix until well combined. Spoon the batter into the mini cupcake liners about 3/4 full. Bake for 13-15 minutes. Transfer the brownies to a wire rack to cool completely.BuckeyesUsing an electric hand mixer, blend together the ingredients for the peanut butter balls in a large bowl. Beat until smooth. Scoop the mixture by the level teaspoons and roll into about 32 small balls. Place the balls on a baking sheet and refrigerate 10 minutes.Chocolate ganacheIn a small microwave-safe glass bowl, combine the chocolate chips and heavy cream. Heat at 100% power in the microwave for 1 minute. Allow the mixture to stand for 1 minute, then whisk together until a thick shiny ganache forms. Let cool slightly.AssembleSkewer each chilled peanut butter ball with a toothpick and dip each 3/4 into the chocolate ganache. Transfer each dipped buckeye to a brownie bite. (Remove the toothpick or keep them in – it’s up to you!) Sprinkle with the nonpareils while the chocolate is still tacky. Allow brownie bites to set at room temperature, about 30 minutes, or speed setting by refrigerating them for 10-15 minutes.
      NotesThe peanut butter mixture for the buckeyes should be soft, yet unsticky. If your mixture is too soft, add more powdered sugar. If it seems dry or crumbles, add a little more peanut butter.
      You will have a little leftover chocolate ganache. Refrigerate the leftovers and then scoop the mixture into truffles. Roll them in unsweet cocoa powder and enjoy for a cook’s treat.

      Keyword brownies, buckeye brownie bites, buckeyes, christmas candy, creamy peanut butter, peanut butter balls, powdered sugar, rainbow nonpareils, unsweet cocoa powder

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Oat and Stout Skillet Brownie

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      Oat and Stout Skillet Brownie is a hearty, rich dessert served warm with scoops of vanilla ice cream on top. Use your favorite stout in this recipe!

      After two long months of cold, rain, and more rain, the March sky has cracked open to grace us with a little sunshine. The light falls differently in our front room, and our four little dogs rearrange themselves on the floor and furniture to take advantage of every patch of sunlight. Even they know that spring is on its way. I’m so ready for outdoor activities, like planting my veggie garden. But it’s still too chilly for that. So I’ve contented myself in the kitchen, testing some cozy recipes – skillet brownie recipes in particular.
      This Oat and Stout Skillet Brownie is wonderfully rich and hearty, and best served warm with vanilla ice cream. And it’s an easy fix! Because making a skillet brownie is just as easy as making a pan of brownies. You just need a heat-proof skillet. Cast iron is preferred, but not a necessity.

      The best beer for brownies.
      Light lagers and ales are fine for cakes, but rich chocolate brownies need a much bolder beer. Dark stouts are brewed with dark roasted malt, and have flavors that stand out against the richness of semisweet chocolate. Here I’m using milk stout, which is sweeter than most other dark stout beers. However, you can use your favorite stout in this recipe. Chocolate stout is a good choice, for obvious reasons!

      Make a reduction.
      Boil the beer and 1 cup of butter together for 10 minutes. During this time it will reduce slightly. This results in condensed beer flavor and gives the butter some toasty notes, too!

      Pour the reduced beer mixture over chopped semisweet chocolate. Let it stand for a few minutes, then whisk it together until smooth and glossy. Let it cool about five minutes.

      Next, mix up some sugar, brown sugar and eggs. Then pour the cooled chocolate mixture into the egg mixture. Mix until smooth.

      Sift in cocoa powder, flour, and pour in some old-fashioned oats. Mix all of that together until just combined.

      Pour the batter into a greased 9 1/2-inch or 10-inch cast iron skillet and bake for 25-30 minutes.

      Serve this brownie warm with scoops of vanilla ice cream. The dark, roasty notes of the stout give the brownie new depth of flavor. The oats make it substantial. It’s a lovely shareable dessert after a St. Patrick’s Day feast, if that is on your calendar.

      Quick skillet-toasted oats makes a fine topping, and completely optional. But it gives the brownie another layer of texture and flavor. An easier garnish is a sprinkle of semisweet chips. They melt and become gooey on top of the warm brownie – highly recommend!
      Related recipe: Five Ingredient Guinness Brownies

      Oat and Stout Skillet Brownie

      Heather Baird

      This decadent and highly shareable skillet brownie makes a wonderful ending to a St. Patrick’s Day feast. Or, make it for the beer enthusiast in your life. Use your favorite dark stout in this recipe. milk stout, chocolate stout, Guinness draught – any of these will work.Use a 9 1/2 inch or 10 inch heatproof skillet in which to bake this confection. Cast iron is preferred for crusty edges, but not entirely necessary. These brownies are cake-like and best served warm with ice cream or whipped cream. Instructions for a gooier skillet brownie are in the recipe notes.

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      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment9 1/2-inch heat proof skilletMesh sieve
      Ingredients US CustomaryMetric Skillet brownie1 cup unsalted butter1 cup stout beer such as milk stout or Guinness8 oz. semisweet chocolate chopped2 large eggs2 large egg yolks3/4 cup granulated white sugar1/4 cup brown sugar packed3/4 cup all-purpose flour1/3 cup unsweet cocoa powder1/2 cup old fashioned oats12 teaspoon fine grain saltToppingsVanilla ice cream for serving1/2 cup toasted oats optional -see recipe notes1/4 cup semisweet chocolate chips optional
      Instructions Preheat the oven to 350°F. Lightly coat a heat-proof skillet with cooking spray.In a medium saucepan, combine the butter and stout. Bring to a boil; reduce heat so that the mixture maintains a constant bubble. Simmer for 10 minutes, stirring occasionally.In a separate mixing bowl, add the chopped chocolate. Pour the hot beer mixture over the chocolate and let stand 5 minutes. Whisk together until the chocolate is completely melted and smooth. Let cool slightly.In the bowl of an electric mixer, combine the eggs, egg yolks, and sugars. Mix well. Pour in the cooled chocolate mixture. Mix until combined. Sift the flour and cocoa powder into the chocolate mixture. Add the oats. Mix on low speed until combined.Pour the mixture into the prepared pan. Bake for 22-25 minutes, or until set.Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream. ToppingsGarnish with toasted oats (see recipe notes) and semisweet chips, if desired.
      NotesFor the toasted oats, melt 1 tablespoon of butter in a nonstick skillet. Add 1/2 cup old fashioned oats. Toast over medium-high heat until golden brown. Let cool before using as a brownie topping.
      This brownie is cake-like. If you prefer your brownies fudgy and moist in the center, you can under bake it slightly to an internal temperature of 180°F. It is safe to eat but has a gooey interior. Measure the temperature with a probe thermometer for accurate results.
      This brownie is best served warm with vanilla ice cream. Leftovers can be heated up in the microwave at 100% power in 30 second increments.

      Keyword milk stout, oat and stout skillet brownie, semisweet chocolate, skillet brownie, St. Patrick’s Day Dessert, stout brownies, toasted oats, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peanut Butter Cup Brownie Torte

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      Desserts don’t get much more decadent than this! Peanut Butter Cup Brownie Torte is a fudgy brownie layered with whipped peanut butter and rich ganache.

      Lately, all of this gloomy winter weather has given me quite the appetite for something rich and intense. For example, this very dessert. It’s like a good shake by the shoulders, waking you (or your taste buds) from hibernation. It is certainly intense and so special occasion-worthy. I drafted this recipe first as a small pan of brownies, then decided that simply would not do. I remembered the silicone pan in my cabinet that is shaped like a peanut butter cup. And with some reconfiguring, I came up with this layered torte. But you don’t have to own a peanut butter cup-shaped silicone pan to make this! It molds well in a standard 9-inch springform pan.

      The layers.
      So. What makes up this decadent chocolate-peanut butter confection? The base is a layer of intensely fudgy dark chocolate brownie. Its center is a no-bake whipped peanut butter filling, and butter ganache tops it all off. As the author of a cookbook dedicated to salty-sweets, the garnish comes as no surprise. Maldon salt is sea salt dried into brittle thin crystal pyramids, is the perfect garnish. It offers just the right amount of salt to all that sweetness. And it won’t melt away on top of the ganache.

      Step-by-step brownie mixing.
      The brownie layer has a few steps, but the fudgy end result is so worth it. Start with high quality semisweet chocolate finely chopped along with some cubed butter. Melt it in the microwave at 30 second intervals until the mixture can be stirred smooth. Cubing the butter helps everything melt evenly.

      Next, add the sugars and salt. Mix this up with a whisk. You don’t need an electric mixer for this part.

      Whisk in the eggs and a smidgen of peanut butter. Yes, even the brownie layer has a secret scoop of peanut butter in the batter!

      Sift in the dry ingredients, which includes a small amount of unsweet dark cocoa powder for extra richness.

      Mix everything together by hand and pour the batter into a greased pan. I use this pan. Its intended purpose is to protect your cheesecake pan from getting water in it, but I use it to make Peanut Butter Cup-shaped treats.
      Bake for about 25 minutes, or until well set. I suppose, if you are in a big hurry, that you could begin this recipe with a prepackaged brownie mix. But as written, the brownie layer is the perfect texture and flavor with the other components.

      Peanut buttery goodness.

      Next, whip up the peanut butter filling. It’s an easy no-cook, no-bake affair made with butter, peanut butter, and confectioners’ sugar. (Did I mention this is indulgent?) But you will need an electric mixer for this part. It takes about 3 minutes of whipping on high speed to lighten this mixture well. Spread the whipped mixture over the cooled brownie layer in the pan. Chill well before adding the ganache.

      Heat together butter and chopped semisweet chocolate to make a rich butter ganache. Pour this over the chilled peanut butter layer. The amount of ganache you use can be variable. My testers all noted that the ganache layer really brought the richness. Some returned their plate with a little ganache left on it. Therefore, use more or less to your taste. I’ll include instructions for a thinner layer of ganache, should you choose to lighten things up a little.

      For those using a silicone pan, like me, freeze the dessert completely. Then unmold it as a solid disk from the pan. The silicone will pull away from the sides of the frozen dessert easily while keeping the crenulated edges intact. If using a springform pan, then just a chill in the refrigerator will be sufficient.

      Bring the Peanut Butter Cup Brownie Torte to room temperature before serving, and sprinkle on some flake sea salt for extra deliciousness.

      The butter ganache and peanut butter filling become so soft at room temperature. It’s a luscious texture with the slightly chewy brownie. It’s better than a Reese’s cup, I tell ya! Make it for the peanut butter lover in your life – even if that person is YOU!
      If you’re looking for other ways to make winter cozy with peanut butter and chocolate, try my Peanut Butter Cup Hot Cocoa Bombs!

      Peanut Butter Cup Brownie Torte

      Heather Baird

      This brownie torte is rich with layers of brownie, whipped peanut butter filling, and ganache. I made this recipe in a specialty silicone pan that has the shape of a peanut butter cup, see the blog post for product link. If you don’t have the silicone pan, this dessert can easily be made in a 9-inch round springform pan.
      See the recipe notes for a smaller 8×8-inch version of this torte.

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      Prep Time 25 minsCook Time 25 mins2 hours chill time 2 hrsTotal Time 2 hrs 50 mins

      Course DessertCuisine American

      Servings 12

      Equipment9-inch specialty silicone baking panor 9-inch springform pan
      Ingredients US CustomaryMetric Brownie layer6 oz. semisweet chocolate chopped1/2 cup unsalted butter cubed1/2 cup granulated sugar1/2 cup light brown sugar packed1/2 teaspoon salt1/4 cup creamy peanut butter2 large eggs1 egg yolk1 teaspoon vanilla extract3/4 cup all-purpose flour2 tablespoons dark cocoa powderWhipped peanut butter filling1 1/4 cups creamy peanut butter3/4 cup unsalted butter softened2 cups confectioners’ sugarPinch of salt1 teaspoon vanilla extractButter ganache2 cups semisweet chocolate chopped (about 12 oz.)1 cup unsalted butter cubed1/4 teaspoon fine grain sea saltMaldon sea salt for garnish
      Instructions Brownie layerPreheat the oven to 350°F.Coat a 9-inch silicone pan or springform pan with flour-based baking sprayPlace the chocolate and butter in a large microwave-safe mixing bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be stirred smooth (about 1 minute 30 seconds total).Add the sugar, brown sugar, and salt; whisk until combined. Whisk in the peanut butter, eggs and yolk, and the vanilla.Sift the flour and cocoa powder over the mixture. Fold together until well combined. Pour the batter into the prepared pan and spread evenly. If using a silicone pan, place it on a baking sheet. Bake for 20-25 minutes, or until the brownie is well set. Cool completely in the pan on a wire rack, or speed cooling in the refrigerator, about 30 minutes.Whipped peanut butter layerIn the bowl of an electric mixer, combine the creamy peanut butter, butter, confectioners’ sugar, and salt. Beat on high speed for 3-5 minutes, occasionally scraping down the bowl. Beat until lightened in color and fluffy. Beat in the vanilla extract. Scoop the whipped mixture on top of the cooled brownie and spread evenly over the entire surface. If using a silicone pan, place the pan in the freezer about 30 minutes. If using a springform pan, place in the refrigerator while you prepare the butter ganache.Butter ganachePlace the butter and chocolate in a large microwave safe bowl. Heat at 100% power in a household microwave oven in 30 second intervals, until the mixture can be whisked smooth and a shiny ganache is formed (about 1 minute 30 seconds total).Pour the ganache over the chilled peanut butter layer and tilt the pan so that the ganache touches the edges of the pan.If using the silicone pan, freeze the layered brownie until completely solid, about 2 hours. To unmold, gently pull the edges of the pan away from the dessert, then remove from the pan. Let it come to room temperature before serving. If using a regular springform pan, refrigerate the dessert for 2-3 hours, or until the ganache is well set. To unmold, soak a tea towel with hot water and wring out; place around the edge of the springform pan to loosen the ganache and peanut butter from the springform collar. Unclip the collar and unmold.Garnish the torte with Maldon flake sea salt. Let the torte come to room temperature before serving.
      NotesWhat to expect:
      This is a rich dessert with three equal portions of brownie, peanut butter filing, and ganache. It is best served at room temperature, around 70°F. This softens the ganache and peanut butter layers and the flavors are more developed.
      The ganache layer makes this dessert very rich. If you’d like to lighten this torte, use a thinner layer of ganache.
      For a thinner ganache layer, halve the ingredient amounts to 1 cup semisweet chocolate and 1/2 cup of butter.
      Smaller brownie pan batch: Make the brownie batter as directed and bake in a greased 8×8 inch square pan. Halve the whipped peanut butter filling ingredients and layer on top of the brownies. Halve the ganache recipe and layer on top of the peanut butter layer. Chill well as directed; slice and serve from the pan.

      Keyword butter ganache, dark chocolate brownies, maldon sea salt, whipped peanut butter filling

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Chunk Malted Milk Brownies

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      Fudgy brownies are soft and chewy with loads of chocolate chunks inside. Crushed chocolate malted milk eggs make these perfect for an Easter treat!Spring is finally here, which feels like a huge sigh of relief! The camellia tree in my yard is filled with pink blooms. Things are generally 100% more colorful – not only the landscape but also the things I’m baking.Even a pan of brownies can look springy with the right touch! These malted brownies are super fudgy and I could not resist loading them up with crushed malted milk eggs. No Easter basket is complete without those speckled treats. They make a pretty, colorful topping and add some crunch. I used colorful Whoppers Robin Eggs, But there are a few different brands on the market, such as Brach’s. Grocery stores everywhere have them stocked right now for Easter basket fillers. Or you can order a couple of bags here.The brownie recipe is adapted from an excellent Epicurious recipe. It has a few steps but the end result is well worth it. Honestly, I don’t know if there’s a fudgier brownie in existence! After the brownies are baked and chilled, drizzle them with melted white chocolate and immediately pour on the chopped malted milk eggs. The chocolate holds all the candy pieces on when it sets.This recipe has just a little malted milk in the batter that rounds out the deep chocolate notes. Each bite has a little something different – chewy, chunky, and crunchy. I think these are so festive for Easter and there’s no tedious decorating. I used a little craft hammer to smash the malted milk eggs in a zip-top bag. Or you could use a rolling pin! So easy!  LEGGI TUTTO

    • in Recipes

      Best Chocolate Brownies

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      Method

      1 Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven.
      Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done.
      2 Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water.
      Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch.
      Remove the bowl from the skillet and let it cool down a bit, from hot to warm.
      3 Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition.
      Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon.
      Mix in the pecans.
      4 Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly.
      5 Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack.
      6 Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

    • in Recipes

      Dark Chocolate Sumac Brownies

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      Ground sumac is the surprising magic ingredient in these rich chocolate brownies. It adds tang and enhances dark cocoa notes with new depth of flavor.  

      If you had asked me two weeks ago what to do with ground sumac, I would have rattled off a list of savory recipes and handed you my favorite kofta kabob recipe. It held no place in my mind as an ingredient for sweet things, but I’m not sure why. One sniff of the crimson powder reveals notes of tart raspberry, red florals, something lemony; a host of opportunity for the sweet kitchen.

      While I’m still exploring the possibilities of ground sumac in sweets, there’s one place where it clearly belongs. Paired with dark chocolate, it punches up the flavor and brings forward hidden subtleties. You won’t be able to identify the spice on its own in these brownies, but you’ll know it’s there by the intensity of the chocolate flavor. 

      If you’re not familiar with sumac, it’ s a wild flowering plant that grows in the Mediterranean and yields red berries. The fruit is dried and ground which releases its tangy fragrance and flavor. It is widely used in Middle Eastern recipes, and most often in savory fare. If you reside in the US as I do, you’ll find it in the Middle Eastern spices section at the grocery store, and it is widely available for order online. 

      The brownie recipe I’m using originates from Ovenly, the salty-sweet themed cookbook from the eponymous bakery in New York. (see here). It’s hard to improve upon a recipe such as this, and the end result is pretty spectacular on its own, but the magic ingredient of ground sumac really ups the ante. 

      To further intensify and punctuate the flavors, a sprinkling of thin Maldon salt is scattered on top of the brownie batter. Most of the brittle flakes melt as the brownie sheet bakes, but you’ll know its there when you take a bite. If you own my second cookbook (Sea Salt Sweet) then you know I’m a huge fan of Maldon salt, as I’ve written a primer on the best salts to use in desserts. I’d urge you to pick up a small tin of this salt if you don’t already have it in your pantry. 

      Just like coffee brings out the flavors or chocolate, sumac plays the same role but in a different way. There’s a new tartness, subtle red cherry notes, a lingering fruity floral… something. The things I can’t articulate are best described by tasting the goods. I hope you’ll give these a try!

      If you’ve experimented with ground sumac in your baking, I’d love to hear about your results!

      [click to print]
      Dark Chocolate Sumac Brownies
      Yields 12-16 brownies
      Adapted from Ovenly: Sweet and Salty Recipes1 cup (226 grams) unsalted butter, cubed
      1 cup (100 grams) unsweetened cocoa powder
      1/4 cup (25 grams) dark unsweet cocoa powder
      1/2 cup (63 grams) all-purpose flour
      2 teaspoons instant espresso powder
      2 teaspoons ground sumac
      3/4 teaspoon salt
      4 large eggs, room temperature
      3/4 cup (150 grams) granulated sugar
      3/4 cup (170 grams) packed brown sugar flaky sea salt, such Maldon, for garnishPreheat the oven to 350F. Coat an 8-inch square baking pan with flour-based cooking spray (recommend Baker’s Joy). Alternatively, line the pan with foil that overhangs two sides and grease the foil.On the stovetop, melt the butter in a small saucepan on medium heat. Set aside to cool until barely warm but still liquid.In a large mixing bowl, sift together cocoa powder, dark cocoa powder, flour, espresso powder, ground sumac, and salt.In a large glass measure with a pour spout, whisk together eggs, granulated sugar and brown sugar. Stir half of the egg mixture into the cocoa powder mixture. Stir in the melted butter. Finally, stir in the remaining egg mixture until just smooth. Do not over-mix.Pour the batter into prepared baking pan, and level evenly in the pan using an offset spatula. Sprinkle Maldon salt over the top of the batter before baking. Don’t be shy here, Maldon salt is very thin and less salty than table salt. Sprinkle liberally to make sure the top is well-speckled with the salt.Bake brownies about 20 minutes, or just until center is set (check at 20 minutes; bake for 5 more minutes if needed). Remove from oven and let cool in the pan. Turn out onto a wire rack to cool completely.For neatest slices, refrigerate for 30 minutes before cutting, if desired. Brownies will stay fresh up to five days if stored in an airtight container, or frozen for up to two months well wrapped and double bagged in freezer bags.
      link Dark Chocolate Sumac Brownies By Heather Baird Published: Wednesday, January 20, 2021Wednesday, January 20, 2021Dark Chocolate Sumac Brownies LEGGI TUTTO