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Recipe for brown-butter saffron spice brownies

Brown-butter saffron spice brownies
Brown-butter saffron spice brownies(Karoline Boehm Goodnick for The Boston Globe)

Makes 9

Saffron adds a warm, savory quality to the other spices in these brownies — cardamom, ginger, cinnamon, and nutmeg — while the brown butter offers nuttiness.

Butter (for the pan)
Flour (for the pan)
½cup flour
¼teaspoon baking powder
¼teaspoon salt
cup unsweetened cocoa powder
¼teaspoon ground cardamom
¼teaspoon ground cinnamon
¼teaspoon ground ginger
¼teaspoon ground nutmeg
2eggs
1cup sugar
½cup (1 stick) butter, cut up
Pinch of saffron threads, crushed with the back of a spoon
1ounce bittersweet chocolate, coarsely grated

1. Set the oven at 350 degrees. Butter a 9-inch square baking pan. Dust it with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, salt, cocoa powder, cardamom, cinnamon, ginger, and nutmeg to blend them.

3. In another bowl, whisk the eggs and sugar; set aside.

4. In a small saucepan over medium heat, heat the butter. When it melts, add the saffron. Continue to heat until the butter turns a light brown color. Whisk the hot brown butter into the egg mixture. Stir in the flour mixture just until combined. Fold in the grated chocolate.

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5. Spread the mixture evenly in the baking pan. Bake for 20 to 30 minutes or until a skewer inserted into the middle of the brownie comes out clean.

6. Let the brownies cool in the pan. Cut 2 ways in one direction and 2 ways in the other to make 9 squares. Remove with a spatula. Carlos Olaechea