Making brownies has been on my mind for some time i finally settled for spicy brownies with sweet and spicy pomegranate syrup!
It took me a LONG time to finally decide on a certain mix of ingredients/flavours. I've had recipe notes lying around on my desktop for a couple of months with ingredients added or scratched off. Nothing was special enough.
I would probably still be hesitating on making this dessert if it hadn't been for Devine. His birthday was coming up so I asked him what he wanted as special dessert without hesitation he said \"BROWNIES\".
Because i'm still very much a brownie noob I adapted the recipe from Joanne Gallagher's fantastic blog Inspired taste. I'm not a good enough cook to just freestyle brownies using her recipe as a base (for quantities especially) helped me out a lot. At least i can get a good idea of how many 'wet' elements I need as well as the right amount of fat and sweet.
SO then i needed to make up my mind! Spent time thinking about what i wanted it to look like and how i wanted to present it. Didn't want an extra chocolate topping i've never been a fan of double-chocolate anything. I at least knew i wanted a fruit topping and that I wanted to use a fruit that I haven't yet made recipes with.
Originally i wanted to make the brownies in a cake pan to have it 'round' and then to possibly decorate it with powdered sugar patterns using stencils. Then I stumbled upon a recipe online for fish based dish where they used a pomegranate syrup as garnish. Id never made syrup before but i knew that's what i wanted as a 'coulis' over my brownies.
I scrapped the round cake pan idea as well as the powdered sugar but i knew that's what i wanted as a 'coulis' over my brownies.
I scrapped the round cake pan idea as well as the powdered sugar my brownies were going to be topped with fresh pomegranate seeds and a pomegranate syrup coulis!
Again something was missing...
I had some really good spicy chocolate fleur de sel cookies last year at the studio where I used to work. The idea of putting chili peppers in cookies or cake had never ocurred to me before. I thought it was absolutely brilliant and the chocolate and chili mix is just *drools*. Lindt makes dark chocolate with chili peppers too I guess it was inspired off of those 2 things.
I put a LOT of chili pepper flakes in these haha... i have a higher tolerance to it but if you don't feel free to put less. The syrup has a fair amount in it too if you're worried about the level of spicy you can actually not put it in the brownie batter but just infused in the pomegranate syrup.
These were a big success Devine loved them :)! I cut them into 24 small squares but feel free to make larger blocks. Smaller portions means you can have some longer :D.... i like the idea of that personally!
In this recipe I substituted half of the fat for pureed pumpkin. In brownies you can only substitute half the amount