Recipe: Haggis Spice Brownies
Nov. 24th, 2023 11:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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recipecommunityToday I made these for Buy Nothing Day. \o/
Haggis Spice Brownies v2
Ingredients:
1/2 cup (1 stick) of unsalted butter
1 tablespoon sunflower oil
1/2 cup brown sugar
5/8 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon Aromatic Itty Bitters
1/4 cup whole wheat flour
1/4 cup quick oats
1/2 cup unsweetened dark cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground clove
Directions:
Preheat oven to 350°F.
Spray an 8x8" baking dish with cooking spray.
Cut 1/2 cup unsalted butter into chunks and microwave in 30-second intervals until melted.
In a medium-sized bowl, combine melted butter, 1 tablespoon sunflower oil, 1/2 cup brown sugar, and 5/8 cup white sugar.
Crack 2 eggs into a small bowl and briefly beat them with a fork. Pour into the medium bowl and stir to combine.
Add 1 teaspoon pure vanilla extract and 1/2 teaspoon Aromatic Itty Bitters. Stir to combine.
In a separate medium-sized bowl, combine 1/4 cup whole wheat flour, 1/4 cup quick oats, 1/2 cup unsweetened dark cocoa powder, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground clove.
Gradually add the dry ingredients to the wet ingredients. Fold in until just combined, taking care not to overmix them. The batter will be stiff.
Pour the brownie batter into an 8x8" basking dish. Use the spoon to push batter into the corners of the dish and level it.
Bake for 20 minutes and check. The center of the brownies should be set and a toothpick in the center should come out with fudgy crumbs (but not wet batter) for chewy brownies. If necessary, bake in 5-minute increments until done. Avoid overbaking them because that makes brownies more cake-like.
Remove baking dish from oven and allow to cool somewhat before slicing into 9 large or 16 small squares.
Notes:
There is no actual haggis in the brownies. They just use the same spice blend. Black pepper, allspice, nutmeg, and clove are all potent warming spices.
Sunflower oil is a healthy, bland cooking oil. Any vegetable oil should work, such as olive or canola oil. It helps make brownies fudgy.
Aromatic Itty Bitters come from Vena's Fizz House and contribute spicy flavor.
Oats are a traditional ingredient in haggis and add fiber to baked goods.
Dark cocoa powder has a more intense flavor than regular does.
Sea salt has more trace elements than table salt, but if you don't have any, then table salt will do.
These brownies come out almost black, with a very robust and slightly spicy flavor. If you like dark chocolate, you'll probably love these. They work great for winter holidays. However, they may not appeal to people who prefer their brownies more milk-chocolate-esque.
Haggis Spice Brownies v2
Ingredients:
1/2 cup (1 stick) of unsalted butter
1 tablespoon sunflower oil
1/2 cup brown sugar
5/8 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon Aromatic Itty Bitters
1/4 cup whole wheat flour
1/4 cup quick oats
1/2 cup unsweetened dark cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground clove
Directions:
Preheat oven to 350°F.
Spray an 8x8" baking dish with cooking spray.
Cut 1/2 cup unsalted butter into chunks and microwave in 30-second intervals until melted.
In a medium-sized bowl, combine melted butter, 1 tablespoon sunflower oil, 1/2 cup brown sugar, and 5/8 cup white sugar.
Crack 2 eggs into a small bowl and briefly beat them with a fork. Pour into the medium bowl and stir to combine.
Add 1 teaspoon pure vanilla extract and 1/2 teaspoon Aromatic Itty Bitters. Stir to combine.
In a separate medium-sized bowl, combine 1/4 cup whole wheat flour, 1/4 cup quick oats, 1/2 cup unsweetened dark cocoa powder, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground clove.
Gradually add the dry ingredients to the wet ingredients. Fold in until just combined, taking care not to overmix them. The batter will be stiff.
Pour the brownie batter into an 8x8" basking dish. Use the spoon to push batter into the corners of the dish and level it.
Bake for 20 minutes and check. The center of the brownies should be set and a toothpick in the center should come out with fudgy crumbs (but not wet batter) for chewy brownies. If necessary, bake in 5-minute increments until done. Avoid overbaking them because that makes brownies more cake-like.
Remove baking dish from oven and allow to cool somewhat before slicing into 9 large or 16 small squares.
Notes:
There is no actual haggis in the brownies. They just use the same spice blend. Black pepper, allspice, nutmeg, and clove are all potent warming spices.
Sunflower oil is a healthy, bland cooking oil. Any vegetable oil should work, such as olive or canola oil. It helps make brownies fudgy.
Aromatic Itty Bitters come from Vena's Fizz House and contribute spicy flavor.
Oats are a traditional ingredient in haggis and add fiber to baked goods.
Dark cocoa powder has a more intense flavor than regular does.
Sea salt has more trace elements than table salt, but if you don't have any, then table salt will do.
These brownies come out almost black, with a very robust and slightly spicy flavor. If you like dark chocolate, you'll probably love these. They work great for winter holidays. However, they may not appeal to people who prefer their brownies more milk-chocolate-esque.
