Bake_from_Scratch_November-December_2019

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PACKED WITH SOUL-WARMING SPICE, THESE GLAMOROUS PORT-SPIKED

BROWNIES WILL BE THE TOAST OF YOUR NEXT HOLIDAY PARTY

Mulled Spice BROWNIES

MULLED SPICE BROWNIES

Makes 16 brownies

These fudgy stir-together brownies get rich,

sophisticated notes from a blend of mulling spices

and port-soaked orange peel.

1¾ cups (350 grams) granulated sugar

1¼ cups (284 grams) unsalted butter, melted

⅔ cup (147 grams) fi rmly packed light brown

sugar

1 teaspoon (4 grams) vanilla extract

5 large eggs (250 grams), room temperature

1 cup (85 grams) unsweetened natural

cocoa powder, sifted

¾ cup (94 grams) all-purpose fl our

3¾ teaspoons (7.5 grams) Mulled Spice Mix

(recipe follows)

1 teaspoon (3 grams) kosher salt

¾ teaspoon (3.75 grams) baking powder

1½ teaspoons (5 grams) fi nely chopped

port-soaked orange peel (reserved from

Spiced Port Syrup [recipe follows])

Ganache Frosting (recipe follows)

Spiced Port Syrup (recipe follows)

Garnish: Mulled Spice Mix (recipe follows)

1. Preheat oven to 350°F (180°C). Spray a
   9-inch square baking pan with cooking spray;
   line pan with parchment paper, letting excess
   extend over sides of pan.


2. In a large bowl, whisk together granulated
   sugar, melted butter, brown sugar, and vanilla
   until well combined. Add eggs, one at a time,
   beating until well combined after each addition.


3. In a large bowl, whisk together cocoa, fl our,
   Mulled Spice Mix, salt, and baking powder.
   Gradually stir cocoa mixture into sugar mixture
   until combined. Fold in chopped orange peel,
   breaking up any clumps if needed. Spoon batter
   into prepared pan, smoothing top.


4. Bake until a wooden pick inserted in center
   comes out with just a few moist crumbs, 45 to
   50 minutes. Let cool completely in pan on a wire
   rack.


5. Spread Ganache Frosting onto cooled
   brownies, using a small off set spatula or the

back of a spoon to create swirls. (For deeper

swirls, refrigerate brownies for about

15 minutes to slightly fi rm up frosting before

swirling.) Using excess parchment as handles,

remove from pan. Cut into bars. Drizzle with

Spiced Port Syrup just before serving. Garnish

with Mulled Spice Mix, if desired.

MULLED SPICE MIX

Makes 7½ teaspoons

2 teaspoons (4 grams) ground cinnamon

2 teaspoons (4 grams) ground ginger

1 teaspoon (2 grams) ground nutmeg

1 teaspoon (2 grams) ground cloves

1 teaspoon (2 grams) ground allspice

½ teaspoon (1 gram) ground black pepper

1. In a small bowl, stir together all ingredients
   until well combined.

SPICED PORT SYRUP

Makes about ⅓ cup

½ medium navel orange (about 100 grams)

1 cup (224 grams) ruby port

⅓ cup (67 grams) granulated sugar

1 (2½- to 3-inch) cinnamon stick

8 whole black peppercorns

⅛ teaspoon ground nutmeg

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

1. Using a Y-peeler, remove orange peel
   in long strips. Using a small paring
   knife, carefully remove any white pith
   from peel. Reserve remaining orange
   for another use.


2. In a 10-inch stainless steel skillet, stir
   together orange peel, port, and all remaining
   ingredients. Bring to a boil over medium-high
   heat. Reduce heat to medium, and cook,
   stirring occasionally, until thickened and
   reduced to ⅓ cup, 12 to 15 minutes.


3. Strain mixture through a
   fi ne-mesh sieve into a medium
   bowl. Finely chop 1½ teaspoons
   (5 grams) cooked orange peel;

reserve for Mulled Spice Brownies. Discard

remaining solids. Let syrup cool completely

before using.

GANACHE FROSTING

Makes about 1¾ cups

4 ounces (115 grams) unsweetened

chocolate baking bars, chopped

¼ cup (57 grams) unsalted butter, cubed and

softened

1 teaspoon (5 grams) ruby port

⅔ cup (160 grams) evaporated milk

½ cup (100 grams) granulated sugar

⅓ cup (73 grams) fi rmly packed light brown

sugar

¼ teaspoon kosher salt

1. In the container of a blender, place
   chocolate, butter, and port.


2. In a medium saucepan, combine evaporated
   milk, sugars, and salt. Cook over medium heat,
   stirring constantly, until sugars and salt are
   dissolved. Add to blender. Let stand for 5 minutes.


3. Process until thick and smooth, about
   15 seconds. Using a spatula, stir mixture
   to check consistency. If needed, blend in
   additional 15-second increments to
   thicken more. •