You will love the different spices that are added to these quick, rich chocolate Brownies.
There is something I just love about warm spices. I think for me they have a healing magic about them.
Ginger, cinnamon, clove, and nutmeg (see pics below) have all been used for centuries to heal and cure many aliments. That does not mean you get to eat the whole tray of brownies. It just means that your body will thank you for giving it a little love while enjoying a small brownie square.
These brownies are adapted from the cook book ” Handmade baking recipes to warm the heart” by Kamran Siddiqi which I highly recommend to every level of baker.
His recipe is straight forward brownies with chocolate chips and nuts . I skipped that. Another change, I used light brown sugar not dark. I add the warm spices to the flour.
Have fun with baking add a little something that you love to these brownies . Oh another great thing, you use the medium saucepan and the brownie try only !!!! Easy cleanup !
1 cup ( 2 stick butter)
1 1/2 cup natural cane sugar
1/3 cup packed light brown sugar
1 1/3cup unsweetened cocoa powder ( Hershey dark or dutch processed) see photo below
2 tsp pure vanilla extract
3 large eggs cold (yes cold )
3/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 ground clove
1 tsp ground nutmeg
The spices you can add how much you like depending on what spice you want to pop the most.
Place rack in the middle of the oven. Preheat the oven 325 degrees.Line an8in square brownie pan with foil leaving an overhang around the sides.
In a medium saucepan, melt the 2 sticks of butter over low heat. Stir with a wooden spoon. Add both sugars,( add sugars to the center of the pan it melts easier and wont stick to sides) cocoa powder , and salt. Remove from heat and mix. At this point the mixture should be lukewarm, if not set aside for 5 minutes. Also yes the mixture will be gritty.
Quickly stir in the vanilla and the three cold eggs. Once the batter appears shiny and the eggs are blended, add all the flour, mixing only til the flour has disappeared. Pour the batter into prepared pan and smooth out to the corners.
Bake 35-40 mins check doneness with a tooth pick.you want the toothpick to have some batter still on it.
Allow the brownies to rest in the pan a few minutes then remove the brownies using the foil over hang. Place on a wire cooling rack. Let the brownies rest a little longer or cut into right away.
About the cold eggs, they make the brownies moist and rich . If you like a cakey brownie use room temperature eggs and whisk them before adding to batter.
But like everything in life
Just have fun !