Bake_from_Scratch_November-December_2019

(Nancy Kaufman) #1

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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. •

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