by AntoniaJames
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cgilsbach's Testing Notes:
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Expand1/2 cup dried tart cherries Ask a question about this ingredient
2 tablespoons bourbon Ask a question about this ingredient
½ cup butter Ask a question about this ingredient
2 ½ ounces dark chocolate Ask a question about this ingredient
½ cup dark brown sugar Ask a question about this ingredient
1/3 cup molasses Ask a question about this ingredient
3/4 cup all-purpose flour Ask a question about this ingredient
¼ teaspoon salt Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
¼ teaspoon freshly ground star anise (toast gently before grinding) Ask a question about this ingredient
½ teaspoon Saigon cinnamon (use more if not using a Vietnamese cinnamon) Ask a question about this ingredient
½ teaspoon ground ginger Ask a question about this ingredient
¼ teaspoon freshly ground white pepper (optional) Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
¼ cup chopped crystallized ginger (or more or less, to taste) Ask a question about this ingredient
2 eggs Ask a question about this ingredient
Vanilla whipped cream or ice cream for topping (see note below) Ask a question about this ingredient
Preheat the oven to 350 degrees. Generously grease an 8 x 8 square or 9” round pan. (When using a round pan, I find a springform to be handy for this. When using a square pan, I line it with a sling of parchment pager for easier removal.)
Ask a question about this stepFinely chop the cherries and combine with the bourbon in a small bowl. Use a pinch of regular sugar on the cherries if they stick too much to the knife while you're chopping them.
Ask a question about this stepMelt the butter and chocolate in a medium, heavy saucepan. Add the sugar and molasses and stir well.
Ask a question about this stepWhile the chocolate and butter are cooling, whisk together all of the dry ingredients.
Ask a question about this stepAdd the vanilla, the crystallized ginger and the cherries with their soaking liquid to the chocolate and butter in the saucepan. Stir well to combine thoroughly.
Ask a question about this stepBeat the eggs very lightly using a fork just until they are a uniform color. (I do this in the bowl I used to soak the cherries.) Add the beaten eggs to the saucepan. Using a large spoon, stir well to combine all of the ingredients. Don’t beat too hard, unless you want a crackly top on your brownies (which I understand is actually a meringue, created by beating the batter very hard once you’ve added the eggs).
Ask a question about this stepAdd the dry ingredients and stir just until the batter is well mixed. Do not overbeat.
Ask a question about this stepPut the batter into the greased pan and bake for 20 minutes or until a toothpick stuck into the center comes out clean. (The toothpick may be just a bit wet, but it should not have any batter on it.)
Ask a question about this stepAllow to cool for at least an hour before removing from the pan and slicing.
Ask a question about this stepTop with a generous dollop or two of vanilla whipped cream or vanilla ice cream.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepN.B. The JOC recipe calls for ½ cup each of white sugar and molasses, 2/3 cup sifted flour, and does not include the cherries, bourbon, ginger or any of the spices.
Ask a question about this stepStar anise can be a very "loud" spice when fresh, so if yours is not freshly (or recently) ground, consider adding a bit more. It depends really on how much you like the taste of star anise, which holds its own even in a recipe like this, with so many other strong flavors.
Ask a question about this stepTo make vanilla whipped cream, rub the seeds from ½ a vanilla pod into 2 tablespoons of sugar before you begin making the brownies. If you think to do this the night before, all the better. I do it right in the bowl in which I’m going to whip the cream, and I use the back of a small spoon, to avoid getting too much of the vanilla flavor on my hands (as opposed to in the sugar itself). About an hour before serving, put the cream into the bowl with the scented sugar, and then put the bowl into your freezer with the beaters of your electric mixer. Shortly before serving, remove the bowl from the freezer and immediately whip the cream to the consistency you like. If you don't care to use vanilla seeds, add ¼ teaspoon best quality vanilla to the sugar and rub it in well with the back of a small spoon. ;o)
Ask a question about this stepI just pulled my batch of these brownies out of the oven. Oh goodness, are they ever delicious! Their fragrance alone is mouthwatering. Thank you for such a creative recipe, AntoniaJames!
Wow, I'm so glad you like them. Thanks for making them, and for letting me know! ;o)
I LOVE BROWNIES! When you toast and grind the anise do you use the whole star or just the seeds?
Thanks, aargersi. I always grind up the whole star, as the seeds are actually not where most of the flavor come from . . . . it's in the pods holding them. (I recently read that in a book on spices I borrowed from the library, but alas, I cannot remember which one.) I'm too lazy anyway to go so far as to pick the seeds out, which is the real reason that I throw the whole thing into the grinder! ;o)
can i just say that when u do cook with star anise in pakistani/indian.thai curries u always use them whole they release the flavour and fragrance under a slow cook beautifully and just perfectly, thought i'd share :)
Thank you, Midge! ;o)
Thanks, EmilyC. I could have just listed the three spices, but I really did find inspiration in Winnie's pho . . . . which is, if you have not yet tried it, excellent. I made duck pho using that recipe, and the duck meat from the Genius cduck confit recipe last month. It was outstanding. ;o)
Amazing! Double wow!
fiveandspice, you're too nice. ;o)
Thank you so much, drbabs!
About half of the ingredients are missing, even after I went back to edit this to add them. They are:
1/3 cup molasses
½ cup dried tart cherries
2 tablespoons bourbon
½ teaspoon baking powder
¼ teaspoon freshly ground star anise (toast gently before grinding)
½ teaspoon Saigon cinnamon (use more if not using a Vietnamese cinnamon)
½ teaspoon ground ginger
¼ teaspoon freshly ground white pepper (optional)
I'll try later. ;o)
About half the ingredients are missing, even after editing. They are:
1/3 cup molasses
½ cup dried tart cherries
2 tablespoons bourbon
½ teaspoon baking powder
¼ teaspoon freshly ground star anise (toast gently before grinding)(see note below)
½ teaspoon Saigon cinnamon (use more if not using a Vietnamese cinnamon)
½ teaspoon ground ginger
¼ teaspoon freshly ground white pepper (optional)
I'll try again later. ;o)
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
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Oh wow! I have all ingredients but will get the star anise and give these a try. Hmmmmm, makes my mouth water just thinking of them.