For some reason autumn always makes me want to read Wind and the Willows. I love the descriptions of the foods, the antics of the characters, most of all I love Badger’s house.
I love the idea of blustery days and wind whipping the last of the crimson leaves from the massive trees. I love the thought of sharing a meal with my family around the table and watching the firelight flicker. I love the sound of the geese flying over and the look of pumpkins in the stores.
It was one of those perfect English autumnal days which occur more frequently in memory than in life. ~P.D. James
I live in Texas. We buy sleds for the one day in a three year period there is enough sleet on the ground to allow it to slide. We do summer very well here, fall and winter? Not so much.
Still, it is the idea of it, the feeling, the fantasy… and I love autumn or fall or whatever you want to call it. I like the foods and the colors, the aromas, and the textures. And I like to celebrate those things any way I can.
Brownies are one of my favorite things to make because they are quick, easy, and versatile. You can take almost any good brownie recipe and add things until you have something that is tailor made for your daily craving. My personal philosophy on brownies, though, is that they should be rich and fudgy. I mean if I want cake I will make cake, you know?
These brownies are rich and fudgy to the nth degree. The texture is smooth and and creamy with a sticky crumb. They are moist enough that you can pull them apart and then stick them back together. If you like them a little more cakey then let them bake a touch longer. Be careful, though. Overbaking will totally ruin both the texture and the flavor of these brownies.
The flavor catches you by surprise. You get the chocolate..and then the caramely-nutty flavor of the browned butter, followed by the spices; faintly warm and cozy. Then you get another wave of the butter and chocolate which lingers until you take another bite. Oh, and you will take another bite. And another…
There is more salt in here than I usually add. It is not a typo. Use a good Kosher salt because the saltiness is needed to balance the flavor. You can even add a sprinkle of fleur de sel on top if you like.
The brown butter is essential to the flavor here. The trick to getting the most flavor out of the butter is to use a heavy pan (I love le Crueset for this) and let the butter melt slowly, then continue to leave it on the heat and allow it to turn to a rich golden amber. You’ll need to watch it carefully and stir once in awhile.
Organic white flour, dark cocoa, cinnamon, spice and everything nice! That’s what these brownies are made of….
Mixing the sugar into the hot, browned butter allows the crystals to disolve. This is an important part of the final texture of the brownies.
Rich, smooth dark chocolate brownies with a bit of a kick. Perfect for autumn weather with a cup of chai.
Ingredients
- 1 1/2 cup unsalted butter-melted and browned to a dark golden/amber color
- 1 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 4 large eggs
- 1 teaspoons vanilla
- 1 1/2 cup flour
- 1 1/4 cup Hershey’s Special Dark cocoa
- 1 1/2 teaspoons Vietnamese cinnamon
- 1 teaspoon chipotle powder or 1/2 teaspoon cayenne, optional
- 1 teaspoons ground ginger
- 1 teaspoon very fresh ground cardamom
- 1/2 teaspoons freshly grated nutmeg
- 2 tablespoons orange zest
- 1 teaspoons salt
- 3/4 cup chopped candied ginger
- 3/4 cup chopped pecans for garnish
- 1/4 cup chopped white chocolate for garnish
- 1 recipe dark chocolate ganache
- 1 cup heavy cream
- 12 oz bittersweet chocolate
- 1 tablespoon spiced rum, optional
Instructions
- Cream sugars and melted butter until smooth.
- Allow to cool a little before adding the eggs.
- Beat the eggs and add to the sugar and butter mixture.
- Add vanilla.
- Stir in dry ingredients.
- Fold in the candied ginger.
- Spread into a greased 13 x 9 inch pan.
- Bake at 350 for 30 to 40 minutes. Leave slightly under done.
- Cool and top with ganache, sprinkle with pecans and chopped white chocolate.
- Bring cream and rum to a simmer.
- Add chocolate and stir until melted and glossy.
- Spoon onto cooled brownies and smooth
images: (c) 2010 marye audet
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Oh these look incredible. Love the addition of the candied ginger, something I have not had in a brownie before. Of course now I must…
Heather… I love candied ginger.. you will be seeing it more in my posts.
YUM! I love brownies. These look and sound great.
Steph..I made a huge pan of them last night… today they are gone…
I saw the picture of the brownie on another food website and had to come to you for the recipe. Quite frankly that picture is oozing chocolatey decadence and perhaps should not be allowed on the internet, I think I’m in a dessert coma, just looking…Can’t wait to try!!!
thanks Paula. Could you tell me which site you saw it on?
the cardamon would be awesome!
yep…as long as it is really fresh.
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I am making these today and can’t wait to try them!
How did they work for ya, Becky?
Hmm, why do I find this after I discover I can’t have wheat products? It really sounds good, Marye! I might have my kids make a pan!
Do you have a gluten free substitute? It would probably work
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