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Recipe: Saffron Brownies

Posted by Angelic: Epicure Garden / Exir on 4/4/2016 to Recipes Saffron Cooking
Recipe:  Saffron Brownies

Exir Saffron Bittersweet Brownies


Ingredients:

  • 1 teaspoons Exir Saffron Threads (or half teaspoon saffron powder)
  • 1 1/2 Pounds good quality bittersweet chopped chocolate
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoons vanilla extract
  • 1 and half cups all-purpose flour
  • 1 stick butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • Nonstick cooking spray or 1 teaspoon unsalted butter, to grease the pan.

Preheat the oven 350 degrees F.

In a medium saucepan over medium low heat, melt the chocolate with the butter and saffron, stirring occasionally. Set aside.

In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate, butter and saffron. Stir in the vanilla.

In a separate bowl, combined the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.

Grease a 13 x 9 inch pan with non-stick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until toothpick comes out clean. Let the brownies cool to room temperature before cutting into 4-inch square.

Mixing the ingredients
For best results; brownies should be mixed by hand.
Over-mixing the ingredients can cause brownies to turn out tough or a thin crust may form on top. Mix wet and dry ingredients just long enough to blend them. Do not over-mix after the eggs have been added.

Baking
Spread the batter evenly for uniform baking, thickness and texture.
Reduce the baking temperature by 25°F if using dark or nonstick baking pan.

Checking for doneness
Fully baked brownies will shrink away from the pan slightly. To test for doneness, insert a toothpick halfway between the edge and center. If it comes out clean, the brownies are done. The center should be set (slightly sticky) but not dry. If the toothpick comes out completely clean from the center of the brownie, they are over-baked.

Cutting
Allow brownies to cool completely in pan before cutting to prevent crumbling and to make cutting easier.
Dip a sharp knife in hot water, wipe it dry, and move it across the brownies in an up-and-down sawing motion.

Storing & Freezing

Keep brownies fresh by cutting only the amount you need and covering the rest with plastic and/or aluminum foil.

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