How To Make Spice-Dusted Brownies
Whip up delightfully rich and chocolatey sweet treats with this easy brownies recipe! It comes with a buttery, nutmeg-spiced crust for a richer dessert.
Serves:
Ingredients
For Brownie:
- 8oz70% bittersweet chocolate
- 6tbspunsalted butter
- 2large eggs
- 1cupsugar
- 1tsppure vanilla extract
- ¼tspsalt
For Crust:
- 1unsalted butter stick
- ¼cupsugar
- ¼tspvanilla extract
- ¼tspsalt
- 1cupall-purpose flour
- 1cupwalnuts,coarsely chopped
- 1cupcrème fraiche
- whole nutmeg
Instructions
-
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line the bottom and sides of an 8-inch square baking pan with foil, and set aside.
Brownie:
-
Place the chocolate and butter on top of a double boiler over almost-simmering water.
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Stir frequently until the chocolate is melted and mixture is smooth and very warm to touch. Remove from heat and set aside
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In a medium bowl, beat eggs, sugar, vanilla, and salt at high speed with an electric mixer for 3 to 4 minutes until the mixture is thick and light in color.
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Stir in the flour. Scrape in the warm chocolate mixture and fold with a rubber spatula until just combined. Set aside until needed
Crust:
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In a medium bowl, combine the melted butter, sugar, vanilla, and salt. Stir in flour, then the walnut pieces.
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Turn out into the pan. Press the dough evenly across the bottom.
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Bake for 15 to 20 minutes until the crust is fully golden brown. Remove the pan from the oven, but leave the oven on.
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Scrape the brownie batter onto the hot crust and spread evenly, swirling the surface.
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Return to the oven and bake for 20 to 22 minutes just until a toothpick inserted in 2 or 3 places comes out clean. Set the pan on a rack to cool.
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To remove the brownies from the pan, lift the edges of the foil. Transfer to a cutting board.
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Gently slide a thin spatula between crust and foil. Slide the brownies off the foil, then cut the brownies with a heavy knife.
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Whip the crème fraîche just until it holds its shape.
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Divide the brownies among serving plates and grate the nutmeg over the brownies.
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Top with a dollop of crème fraîche and a little more grated nutmeg. Enjoy!
Recipe Notes
If serving brownies warm, cool just long enough to remove from the pan without cracking
Nutrition
- Calories: 284.30kcal
- Fat: 17.90g
- Saturated Fat: 10.71g
- Trans Fat: 0.41g
- Monounsaturated Fat: 4.98g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 31.17g
- Fiber: 1.06g
- Sugar: 23.82g
- Protein: 2.62g
- Cholesterol: 57.16mg
- Sodium: 91.40mg
- Calcium: 28.06mg
- Potassium: 93.35mg
- Iron: 0.96mg
- Vitamin A: 119.37µg
- Vitamin C: 0.13mg
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