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butter Szechuan peppercorns cinnamon brown sugar granulated sugar milk vanilla kosher salt cocoa chocolate Espresso chocolate chips eggs flour heavy cream Szechuan peppercorns chocolate chips
Viewed: 52 - Published at: 7 years agoIngredients
- 10 tablespoons unsalted butter
- 1 tablespoon szechuan peppercorns
- 1 cinnamon stick broken
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder
- 1 ounce unsweetened chocolate
- 1 tablespoon espresso
- 3 ounces semisweet chocolate chips
- 2 eggs
- 1/2 cup all purpose flour
- 1/3 cup heavy cream
- 1 tablespoon szechuan peppercorns
- 1/3 cup semisweet chocolate chips
Method
- Preheat oven to 350.
- Grease an 8x8 baking dish.
- In a large saute pan over medium heat, melt the butter and add the peppercorns and the pieces of cinnamon stick.
- Meanwhile, in a double boiler or microwave, melt the unsweetened chocolate and semisweet chocolate together.
- Stir in the espresso to the melted chocolate.
- Once the butter stops foaming and you can see browned bits at the bottom of the pan (about 5 minutes), take off heat and remove the peppercorns and cinnamon stick.
- It may be easier to strain the contents of the pan and then return just the butter to it.
- Stir the sugars, milk, vanilla, and salt into the butter in the pan.
- Then stir in the cocoa powder and chocolate and espresso mixture.
- Beat in the eggs, and then lastly, stir in the flour.
- Bake in greased pan for about 25-30 minutes, until a tester comes out clean. Feel free to underbake them a bit.
- Once brownies are cooled, spread ganache.
- I like to put them in the refrigerator to firm up the ganache.
- To make the ganache, bring the heavy cream and peppercorns to a simmer in a small pot.
- Strain the peppercorns and stir in semisweet chocolate chips.
