Recipe for lightly spiced Saffron, Brown-butter and Chocolate Brownies – best enjoyed with a cup of tea
1/2 cup all-purpose unbleached flour
1/4 tsp baking powder
1/4 tsp kosher salt
1/3 cup unsweetened cocoa powder
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp powdered ginger
1/4 tsp ground nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter
Pinch of saffron threads
30g bittersweet chocolate, coarsely grated (I used chocolate chunks and roughly chopped them with a sharp knife)
Preheat oven to 350F/180C. Spray a 22cm square baking pan with baking spray, and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, cocoa powder, cardamom, cinnamon, ginger and nutmeg.
In another bowl, whisk the eggs and sugar until thoroughly combined (and slightly thickened), and set aside.
In a small saucepan over medium heat, melt the butter. When it melts, crumble in a pinch of saffron. Continue to heat, stirring occasionally as needed, until the butter turns light brown, 3-4 minutes.
Whisk the hot butter into the egg mixture (drizzle it in, so you don’t cook the eggs), and then whisk the egg mixture into the flour. Stir until just combined; do not overmix. With a rubber spatula, fold in the chocolate.
Immediately pour the batter into the prepared baking pan.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Set the pan on a wire rack to cool completely, then cut into 9 large brownies.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.