February 11, 2016
A decadent brownie makes a romantic dessert for your Valentine, but what if you could ramp up the flavor with the heat of Szechwan Peppercorns? This recipe has it all; the finest brownie base, the creaminess ganache and the surprising heat from the peppercorn. Each flavor becomes amplified as it combines together in every bite.
This is the perfect way to heat up your evening.
Chocolate and Szechwan Peppercorn Brownies
10 tablespoons unsalted butter
1 tablespoon Szechwan peppercorns
1 cinnamon stick, broken
¾ cup brown sugar
½ cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¾ cup unsweetened cocoa powder
1 ounce unsweetened chocolate
1 tablespoon espresso
3 ounces semisweet chocolate chips
2 eggs
½ cup all-purpose flour
for Ganache:
1/3 cup heavy cream
1 tablespoon Szechwan peppercorns
1/3 cup semisweet chocolate chips
Love the brownie idea, but not the spice? How about a peanut butter brownies that will knock your socks off? This one starts with a basic brownie mix, and the basic ends there. Plenty of peanuts and chocolate chips make this recipe a rich, fudgy, peanut butter sensation. We can't get enough!
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups tightly packed light brown sugar
1 cup creamy peanut butter
1/4 pound unsalted butter, cut into 1-ounce pieces
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Ingredients for Topping:
3/4 cup heavy cream
6 ounces semisweet chocolate, chopped into ¼-inch pieces
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