ROTW: Black Garlic Brownies!
In honor of National Milk Chocolate Day, we present to you this sweet, milk chocolatey recipe for Black Garlic Brownies! (YUM!!)
By now you probably know that tossing a few diced cloves of Black Garlic North America black garlic into your desserts will be a REAL treat. But if you are new to baking with black garlic then start with these easy black garlic brownies from Chef Anne Sorrenti (adapted from David Lebovitz’s “Absolute Best Brownies” recipe) as published online by the Toronto Garlic Festival.
Though we give credit to Chef Anne and David for this recipe, the original credit for modern brownie recipes might just go to the brownie recipe found in the 1896 edition of the Fannie Farmer Cookbook, which is where the first brownie recipe appeared! Can you believe brownies made their cookbook debut 124 years ago?!
We think you will find that these black garlic brownies have just the right amount of black garlic. As for the milk chocolate, well, we know you will love that too! According to The Chocolate Store, about 92% of Americans prefer milk chocolate (I’m apparently with the other 8%). Whatever your preference, Americans love chocolate, and spend more than $7 billion each year on the sweet stuff; eating 2.8 BILLION pounds of chocolate every year! Wow!
If you are craving something sweet, celebrate National Milk Chocolate Day with this yummy recipe (below). And if you are ready for an upgrade to that 124-year-old brownie recipe you have at home, then “Make It Better with Black Garlic!”
All for now, lovelies! Scroll for the recipe and to shop our Peeled Cloves of Black Garlic.
Black Garlic Brownies Recipe
By: Chef Anne Sorrenti / MAKES 9 SERVINGS
Adapted from David Lebovitz’s “Absolute Best Brownies” recipe (Leite’s Culinaria)
INGREDIENTS
· 6 TBSP butter, unsalted or salted (plus more to grease foil)
· 3.9 OZ semisweet chocolate
· 3.9 OZ milk chocolate chips (5/8 C)
· 3/4 C sugar
· 1 tsp vanilla extract
· 2 large eggs (room temperature)
· 7 cloves Black Garlic North America brand black garlic, chopped fine
· 4 TBSP all-purpose flour
INSTRUCTIONS
1. Preheat oven to 350ºF (175ºC)
2. Line 8-inch square pan with foil or parchment, lightly buttered and extending over the pan’s edges.
3. Melt butter in medium saucepan over low heat. Add chocolate, stir by hand until melted and smooth.
4. Remove saucepan from heat. Stir in sugar and vanilla until combined.
5. Beat in eggs by hand, one at a time. Stir in black garlic.
6. Add flour and stir energetically for 1 full minute, until batter loses its graininess, is smooth and glossy and begins to pull away from sides of saucepan.
7. Scrape batter into prepared pan and bake until center feels almost set, about 30 minutes. Do not overbake.
8. Remove from oven. Let brownies cool completely in pan.
9. While carefully holding foil or parchment, lift block of brownie out of the pan. Cut into squares. Brownies will keep well up to 4 days and can be frozen up to 1 month.
