These Autumnal brownies start with my usual base of good quality chocolate, rye flour and browned butter, but I’ve added a salted maple pecan crumble (for want of a better word) into them for a nod to Thanksgiving (I’m based in the UK but we’re adopting Thanksgiving flavours and traditions more every year!).
4tbsp maple syrup, I used Billingtons Amber Maple
250g unsalted butter
250g good quality dark chocolate (70%)
3 eggs, 1 egg yolk
100g light brown soft sugar
75g caster sugar
large pinch of salt, plus more for finishing
100g rye flour
Preheat the oven to 180c. Grease a large brownie tin and line with greaseproof paper.
Place the pecans in a dry pan and toast for a few minutes, then add the maple and a pinch of salt and toss to coat. Stir for a few minutes on the heat until the nuts are sticky then tip onto a piece of greaseproof paper to cool.
Once cooled, whizz the nuts into a rough crumb (it will be quite moist).
Roughly chop the chocolate and tip into a heatproof bowl. Place the butter in a saucepan set over a medium heat and once melted, up the heat and wait for it to foam and smell nutty. Once you reach this stage, pour it over the chocolate. Leave it to sit for a moment then stir together to form a glossy mix.
Meanwhile, whisk the eggs, yolk and both sugars until pale and voluminous (this is what gives you a glossy crisp top). Tip the chocolate down the side of the bowl and add the flour, then fold until everything is well combined.
Tip half the brownie batter in the prepared tin, then evenly distribute the pecan crumb on top, followed by the remaining batter. Sprinkle with salt and bake for 25-30 minutes. When they’re ready, leave to cool completely then slice up and serve.
No matter how many elaborate desserts or multi-step bakes I make, I will always have time for the humble brownie; there is something deeply satisfying about that fudgy melt-in-the-mouth core and crackly top, plus they are incredibly versatile- throw anything in (within reason) and you can guarantee a delicious result. These festive brownies are studded with orange-soaked sour cherries, pistachios and milk chocolate chunks, and hum with cardamom, cinnamon and mixed spice.
Juice of 1 orange
100g roughly chopped sour cherries
250g butter, cubed
100g 80% dark chocolate
150g 70% dark chocolate
100g dark brown soft sugar
100g golden caster sugar
3 eggs, plus 1 egg yolk
large pinch sea salt
1tsp ground cardamom
1tsp ground mixed spice
1/2tsp ground cinnamon
100g plain flour
75g roughly chopped pistachios
150g roughly chopped milk chocolate
Preheat the oven to 180c. Grease and line a 22x22cm baking tin. Soak the sour cherries in the orange juice and set aside until required.
Put the dark chocolate and butter in a heatproof bowl and set over a pan of gently simmering water. Leave to melt, stirring occasionally, then set aside to cool a little.
Meanwhile beat together the sugars, salt, eggs and egg yolk in a stand mixer (or a large bowl) until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.
Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the flour, salt and spices and do the same until you have a smooth, lump free batter. Now add the pistachios, chocolate chunks and cherries (strain away the orange juice) and stir through to evenly distribute.
Tip the mix into the prepared tin and level off then bake for 25-30 minutes. When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool in the tin then remove, slice up and serve.
These fudgy brownies incite frenzied eating in my house; they barely saw the light of day when I made them last and half my family were out… It’s hardly surprising they are so addictive though- white chocolate matches brilliantly with fresh cherry compote (particularly when accompanied by a very generous glug of slightly unseasonal brandy).
For the compote:
300g cherries (stones removed)
2tbsp caster sugar
large glug brandy (this amount is totally down to your taste)
For the brownies:
300g dark chocolate
225g plain flour
200g white chocolate chunks
Start by making the compote. Roughly chop the cherries. Place in a pan along with the sugar, water and brandy. Heat gently, stirring occasionally, until the cherries become soft and the syrupy liquid starts to thicken (about 10 minutes). Once the consistency is somewhat jam-like, taste and add more brandy if you like (you can leave out the brandy entirely if it’s not your jam- ha.). Set aside to cool.
Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
Place the butter and dark chocolate in a heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl). Stir occasionally and remove from the heat once melted together.
Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
Add the chocolate mixture to the bowl and fold in followed by the flour and 2/3 of the white chocolate chunks. Tip into the lined baking tin and level out.
Dollop the compote all over the surface of the brownie and finish by sprinkling on the remaining white chocolate. Bake for 25-35 minutes until the top is set but the inside is moist and a little gooey.
Allow the brownie to cool completely in the tin then slice up and serve.