>> The only spice that screams "haggis" is the black pepper. And I often include a bit of black (or white) pepper or even cayenne in a "spice cookie/pfeffernusse" or "pumpkin pie" type of blend. <<
Actually, when I looked closely at this combination, I noticed something: all four of them are spices used in small quantities. There's no cinnamon or ginger, which are typically the "base" or "carrier" ingredients that you throw in by the teaspoon. And I think it's the combination of several very punchy spices in small individual amounts that gives it this dark, zippy, slightly savory character.
My partner Doug said that it's a bit odd with how sweet the brownies are, though. I'm open to making them slightly less sweet. I may also look for dark chocolate cocoa powder. I was planning to try cacao nibs, but I forgot; I think we still have some.
>>When I think of haggis, the flavors that spring to mind are oatmeal, offal, and onions. But don't put onions in my brownies - that would be awful!<<
I have no idea why people dislike it, haggis just tastes like great sausage to me. Minds me a bit of fresh kielbasa. But that is why I put quick oats in the mix. Their texture wasn't great, though. Oat flour might work better, but I don't have that and I don't want to make a big production of grinding it fresh. I may try presoaking or quick-cooking the oats though.
>> More eggs make a more cake-like brownie; more oil/butter/etc makes it moist and fudgy. Look for any recipe with "cake-type brownies" in the title. <<
I don't want cake-type. I want fudge-type that hold together. I did consider looking for a recipe that uses oil instead of butter. Maybe one egg instead of two. But these definitely are not cake-type brownies.
I love the flavor enough to put effort into finding a version that I really like so I can keep making haggis spice brownies. And it'd be nice to have a good base recipe for scratch brownies anyhow.
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dancing_serpent
Thoughts
Date: 2023-09-29 10:37 pm (UTC)Actually, when I looked closely at this combination, I noticed something: all four of them are spices used in small quantities. There's no cinnamon or ginger, which are typically the "base" or "carrier" ingredients that you throw in by the teaspoon. And I think it's the combination of several very punchy spices in small individual amounts that gives it this dark, zippy, slightly savory character.
My partner Doug said that it's a bit odd with how sweet the brownies are, though. I'm open to making them slightly less sweet. I may also look for dark chocolate cocoa powder. I was planning to try cacao nibs, but I forgot; I think we still have some.
>>When I think of haggis, the flavors that spring to mind are oatmeal, offal, and onions. But don't put onions in my brownies - that would be awful!<<
I have no idea why people dislike it, haggis just tastes like great sausage to me. Minds me a bit of fresh kielbasa. But that is why I put quick oats in the mix. Their texture wasn't great, though. Oat flour might work better, but I don't have that and I don't want to make a big production of grinding it fresh. I may try presoaking or quick-cooking the oats though.
>> More eggs make a more cake-like brownie; more oil/butter/etc makes it moist and fudgy. Look for any recipe with "cake-type brownies" in the title. <<
I don't want cake-type. I want fudge-type that hold together. I did consider looking for a recipe that uses oil instead of butter. Maybe one egg instead of two. But these definitely are not cake-type brownies.
I love the flavor enough to put effort into finding a version that I really like so I can keep making haggis spice brownies. And it'd be nice to have a good base recipe for scratch brownies anyhow.