matcha dusted fudge brownies

Dear Sam,

Huzzah! It feels like Easter was many moons ago as I am very late in writing this post. I was like, who could I write this to? and you popped into my mind because you finally gave in and had chocolate just because I made these. To that, I am humbled and I also commend you on going 39 days without chocolate. That’s not an easy task. Even just today, I was poking around my kitchen looking for something chocolate to nibble on. I eventually gave in and opened my second box of Daim cake. And just to be clear, I would have made them again after Easter so you could have some!

These brownies are so addictive, but it was seeing a photo of the glossy and crinkly top that drew me into the recipe in the first place. Stella Parks is a dessert genius. If she’s reading this, I would love to know how to swirl the matcha onto the top (and just the top) of the brownie. Would it still achieve that glossy film?

Glossy Fudge Brownies
Recipe adapted from BraveTart: Iconic American Desserts
Makes enough to fill a 9 x 13 x 2 inch pan

1 cup all-purpose flour
1⅓ cup cocoa powder
3 sticks unsalted butter
1 cup semi-sweet chocolate chips (the original recipe calls for dark chocolate bars, chopped)
2¼ cup white suguar
¼ cup brown sugar
1¾ teaspoons salt
6 large eggs
1 tablespoon vanilla extra
(The original recipe also calls for instant espresso powder here, but it’s optional, and I didn’t have any.)

  1. Preheat the oven to 350°F and line a 9 x 13 x 2 inch baking pan with foil so that the bottom and sides are covered.
  2. In a pot, melt the butter over medium-low heat. I dabbed a little of the melted butter with a brush to grease the foil in the pan. Increase the heat to medium and let the butter simmer until the butter is golden yellow and silent (there’s a lot of hissing and popping during the process).
  3. Remove the pot from the heat and stir in the chocolate chips.
  4. Sift the flour and cocoa powder together.
  5. Using a stand mixer, whisk the white sugar, brown sugar, salt, eggs, and vanilla extract. Run it on medium-high until the mixture is thick and fluffy (about 8 minutes).
  6. Reduce the stand mixer speed to low and pour in the warm chocolate-butter mixture. Once it’s combined and you don’t see anymore streaks, add in the sifted flour and cocoa powder. Mix on low until the batter comes together. Be careful not to over mix here. Use a spatula to help fold if you think the stand mixer might be too heavy handed.
  7. Pour the batter in the pan and bake for about 25 minutes. The brownies should have a glossy film and still be soft to the touch.
  8. Here’s the hard part, wait. Let it sit and cool. It’ll be too gooey to slice if you don’t wait.
  9. Gently tug and lift the foil out of the pan. Cut the brownie into squares (or triangles). Store in an airtight container with wax paper between each layer. It’ll last for a week in room temperature. I also froze some to be mixed in with ice cream sundaes in the future.

Chocolate Brownies

Stirring the melted butter and chocolate together.

Chocolate Brownies

Sifting the flour and cocoa powder!

Chocolate Brownies

Pour that luxurious batter into the baking pan.

05_Brownies.jpg

Finally, it’s cool and ready to be sliced.

Chocolate Brownies

Oh my gosh, look at the center where it’s nice and dark. This is one moist and delicious brownie.

Liza, if you’re reading this, it’s time to look away.

Chocolate Brownies

Dusted some matcha powder on the top of my brownie square.

Chocolate Brownies

Yaasss! So ready to dig in.

Chocolate Brownies

The first bite, get in my belly!

Chocolate Brownies

Time for a second bite.

Sincerely,
Syl

chocolate rice krispie square totoros

Hey Steph and Lyndsay,

It’s one of my favourite weeks, even more than shark week, it’s finally #totoroweek! The weeks leading up to it, I’m always on the look out for round or circular food types that can be transformed in Totoro. But then I thought square Totoro is cute too! Let’s show him some love.

I recently made homemade marshmallows and since then I started craving Rice Krispie squares. This time, I tried a different marshmallow recipe and went straight to Stella Parks’ BraveTart cookbook. She offers quite a few variations, including an apple pie flavour, brown butter, coconut, malted milk, and peanut butter honey. I went with chocolate since it would provide the best contrast to the white royal icing.

Chocolate Rice Krispie Squares
Recipe adapted from BraveTart
Makes enough to fill an 8 x 12 x 2 inch baking pan

11 cups Rice Krispie cereal
⅓ cup cocoa powder
2 envelopes unflavoured gelatin powder
¼ cup water
1 tablespoon vanilla extract
½ cup water
1 cup golden corn syrup
2¼ cup granulated sugar
1 teaspoon salt
1 stick unsalted butter

  1. In a large bowl, fold the cocoa powder with the cereal until it’s evenly coated.
  2. Add Melt the butter and grease the baking pan. Set aside the extra butter.
  3. Mix the gelatin, ¼ cup water, and vanilla extract in a small bowl. Set aside.
  4. In a medium pot, combine the ½ cup water, corn syrup, sugar, and salt. Set over medium heat and stir until the mixture bubbles (about 8 minutes). I clipped on a candy thermometer, but I couldn’t get the mixture to reach 250°F in after 6 minutes. Might be time for me to get a digital thermometer. Either way, onward!
  5. Pour the hot syrup into the mixing bowl of a stand mixer. Let it cool for a bit and then add the gelatin from the small bowl. Using a whisk attachment, start on low speed and then increase to medium-high.
  6. The syrup will thicken and turn white and increase in volume. Reduce the speed to low and add in the remaining melted butter. Give it one last good mix on medium-high.
  7. Scrape the gooey marshmallow batter over the cocoa-powdered cereal and fold to coat. Transfer the mixture into the greased pan and gently press down to create an even and smooth surface.
  8. Cover it in foil and let it set in the fridge for at least two hours.

 

Chocolate Rice Krispie Squares

After the Rice Krispie is set, use a spatula to help pop the treats out of the pan and cut them into squares.

Chocolate Rice Krispie Squares

Use a piping bag with a small round tip and fill it with royal icing. Pipe an arch about half the size of the square and fill it in.

Chocolate Rice Krispie Squares

Pipe two medium circles for the eyes and push milk chocolate crispearls in for Totoro’s pupils. Pipe a small dot for the nose and v-shapes for the whiskers.

Chocolate Rice Krispie Squares

This is the part where your patience gets tested. Using brown jimmies to set over the royal icing belly. I used the tip of a knife to help shift some into place.

Chocolate Rice Krispie Squares

Finally, some lollipop sticks to make these treats easy to hold and eat. I couldn’t bear to bite into Totoro, so I had Howard do the honours while I ate the non-decorated ones. These chocolate Rice Krispie squares taste really good (and are super addictive).

Sincerely,
Syl