In this post, you will learn how to make Chocolate and Szechuan Peppercorn Brownies and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Chocolate and Szechuan Peppercorn Brownies.
- ¾ cup brown sugar
- 185 gr butter
- 1 cinnamon stick, broken
- 3 eggs, beaten
- 1 tablespoon espresso
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1/3 cup heavy cream
- ¼ teaspoon kosher salt
- 1 tablespoon milk
- 1 tablespoon Szechuan peppercorns
- 1/3 cup semisweet chocolate chips
- 1 ounce unsweetened chocolate
- ¾ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Preheat oven to 350.
- Grease an 8×8 baking dish.
- In a large sauté 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.
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