Recipe: "Haggis Spice Brownies"
Sep. 28th, 2023 11:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithI made these tonight. There is no haggis in them, although they do have oatmeal; the recipe was inspired by a haggis spice dark chocolate bar that uses some of the spices commonly used in making haggis sausage.
"Haggis Spice Brownies"
Ingredients:
1/2 cup white flour
1/2 cup quick oats
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground clove
1/2 cup unsalted butter, melted
3/4 cup white sugar
1/2 cup brown sugar
2 eggs
1 tablespoon sunflower oil
1 teaspoon vanilla extract
Directions:
Preheat oven to 350ºF. Grease a 9x9" baking pan.
In a wide mixing bowl, put the dry ingredients: 1/2 cup white flour, 1/2 cup quick oats, 1/2 cup cocoa powder, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ground clove. Whisk together.
In a deep mixing bowl, put 1/2 cup melted butter, 3/4 cup white sugar, and 1/2 cup brown sugar. Stir together until smooth.
In a small bowl, whisk 2 eggs until frothy. Mix vigorously into the batter. Add 1 tablespoon sunflower oil and 1 teaspoon vanilla extract, then mix again.
Gradually add the dry ingredient blend to the batter. Stir carefully until just mixed in, so you don't overdevelop the gluten.
Pour the batter into a greased 9x9" baking pan. Bake for 25 minutes, then test for doneness. The edges should be set, the top shiny, and a toothpick in the center should come out with fudgy crumbs rather than wet batter. Do not overbake! Fudgy brownies should remain moist.
Remove pan from oven. Allow to cool for 5 minutes, then cut into squares -- 9 will give you bigger brownies, 16 will give you smaller ones.
Notes:
These brownies were inspired by the Coco Scotland Haggis Spice Dark Chocolate bar with black pepper, allspice, nutmeg, and clove. Other haggis recipes mention cayenne, coriander, garlic, ginger, mace, red chile flakes, rosemary, sage, thyme, Vietnamese cinnamon, and white pepper if you wish to experiment with different flavors in your spice blend.
Sunflower oil is a healthy vegetable oil. If you don't have it, you can use a different vegetable oil.
Use real vanilla extract (where the ingredient list is "alcohol, vanilla") for its superior flavor and benefits. You need the bottom notes in vanilla to hook into these spices.
Quick oats are cut down a little from whole rolled oats, so they cook faster. Unlike many instant oat products, however, quick oats are just the grain with no added ingredients. This makes them good for cooking.
I used plain old Hershey's unsweetened cocoa powder. If you can find a "dark chocolate" type cocoa powder, this is a good time to use it.
Sea salt has more nutrients than refined table salt, but if you don't have any, table salt will work.
Black pepper is a hot warming spice with good digestive effects.
Allspice gets its name from tasting like a blend of many spices.
Nutmeg is a ground seed with many health benefits.
Cloves are tiny, dried flower buds with a sharp spicy flavor. For this recipe you want ground clove powder, not whole cloves.
The flavor of these brownies is fantastic -- exactly like the candy bar. The texture leaves things to be desired, though. The surface has a hard crust, and the brownies really fall apart. I will certainly keep the spice blend, but I think that I'll look for a different base recipe for better brownie texture.
"Haggis Spice Brownies"
Ingredients:
1/2 cup white flour
1/2 cup quick oats
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground clove
1/2 cup unsalted butter, melted
3/4 cup white sugar
1/2 cup brown sugar
2 eggs
1 tablespoon sunflower oil
1 teaspoon vanilla extract
Directions:
Preheat oven to 350ºF. Grease a 9x9" baking pan.
In a wide mixing bowl, put the dry ingredients: 1/2 cup white flour, 1/2 cup quick oats, 1/2 cup cocoa powder, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ground clove. Whisk together.
In a deep mixing bowl, put 1/2 cup melted butter, 3/4 cup white sugar, and 1/2 cup brown sugar. Stir together until smooth.
In a small bowl, whisk 2 eggs until frothy. Mix vigorously into the batter. Add 1 tablespoon sunflower oil and 1 teaspoon vanilla extract, then mix again.
Gradually add the dry ingredient blend to the batter. Stir carefully until just mixed in, so you don't overdevelop the gluten.
Pour the batter into a greased 9x9" baking pan. Bake for 25 minutes, then test for doneness. The edges should be set, the top shiny, and a toothpick in the center should come out with fudgy crumbs rather than wet batter. Do not overbake! Fudgy brownies should remain moist.
Remove pan from oven. Allow to cool for 5 minutes, then cut into squares -- 9 will give you bigger brownies, 16 will give you smaller ones.
Notes:
These brownies were inspired by the Coco Scotland Haggis Spice Dark Chocolate bar with black pepper, allspice, nutmeg, and clove. Other haggis recipes mention cayenne, coriander, garlic, ginger, mace, red chile flakes, rosemary, sage, thyme, Vietnamese cinnamon, and white pepper if you wish to experiment with different flavors in your spice blend.
Sunflower oil is a healthy vegetable oil. If you don't have it, you can use a different vegetable oil.
Use real vanilla extract (where the ingredient list is "alcohol, vanilla") for its superior flavor and benefits. You need the bottom notes in vanilla to hook into these spices.
Quick oats are cut down a little from whole rolled oats, so they cook faster. Unlike many instant oat products, however, quick oats are just the grain with no added ingredients. This makes them good for cooking.
I used plain old Hershey's unsweetened cocoa powder. If you can find a "dark chocolate" type cocoa powder, this is a good time to use it.
Sea salt has more nutrients than refined table salt, but if you don't have any, table salt will work.
Black pepper is a hot warming spice with good digestive effects.
Allspice gets its name from tasting like a blend of many spices.
Nutmeg is a ground seed with many health benefits.
Cloves are tiny, dried flower buds with a sharp spicy flavor. For this recipe you want ground clove powder, not whole cloves.
The flavor of these brownies is fantastic -- exactly like the candy bar. The texture leaves things to be desired, though. The surface has a hard crust, and the brownies really fall apart. I will certainly keep the spice blend, but I think that I'll look for a different base recipe for better brownie texture.
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