For me, attempts to improve on the basic brownie always bring to mind the saying, 'If it ain't broke, don't fix it.' Fudgy and rich, moist and indulgent, brownies are everything a treat should be—not to mention the fact that they're nature's most perfect ice cream delivery system! But in chocolate as in all things, I keep an open mind. And thank goodness for that, because this brownie recipe with chai cashew brittle is the best thing to happen to dessert since, uh, brownies themselves.
These brownies comes to us courtesy of Max Lesser, founder of Morning Glory Confections. Max is one of three partners at a boutique in my neighborhood called Arroyo General (remember when we took a shop visit there?), but he's also a master confectioner in his own right. With their old-fashioned charm and new-fashioned flavor combos like Masala Chai & Cashew, it's easy to see why Martha Stewart Living proclaimed his candies the "best brittle" on the market. Max also incorporates his confections into scrumptious baked goods, and he's shared a favorite recipe with us here today!
What makes this recipe so special? For starters, all the requisite brownie characteristics are here. Dense cocoa flavor satisfies even your strongest chocolate cravings. A crackled surface and gooey center team up to dance a textural tango on your tongue. But then comes the twists. A dash of liquor adds a layered complexity. And a melty caramel crunch of cashew brittle studs each bite to take these brownies to a whole new level of bliss. Make them and join me in heaven!
Masala Chai Cashew Brittle Brownies
Recipe courtesy of Max Lesser, Morning Glory Confections
300 g. (2 heaping cups) semi-sweet chocolate (55%) cut into small chunks
175 g. (13.5 Tbs.) unsalted butter
1 Tbs vanilla extract
2 Tbs dark rum or bourbon
284 g. (1 1/3 cup) sugar
60 g. (2/3 cup) cocoa powder
1.5 tsp. Fleur de sel
4 eggs
106 g. (3/4 cup) unbleached, all purpose flour
283 g. (two 5oz boxes) Morning Glory Confections brittle (of course you can use any brittle but I highly recommend getting your sticky hands on this stuff!)
Heat oven to 350. Line a 9x13x2” pan with foil and grease with non-stick spray. Place bowl of stand mixer over a pot of simmering water and melt butter and chocolate. Remove from heat and add vanilla, rum, salt, sugar & cocoa powder to bowl. Mix on low speed until all ingredients are incorporated. Add eggs one at a time and mix thoroughly after each. Add flour and pulse in short, quick bursts until flour is just incorporated. Break brittle into small bits and fold gently into batter. Pour into prepared pan and bake for 20-22 min, rotating half way. The top of the brownies should look barely dry and the sides should have pulled away slightly from the sides of the pan. Let cool completely on a rack, then freeze for 15 minutes to make cutting easier. Remove from the pan by lifting on the foil. These brownies make a great base for a sundae with a scoop of vanilla ice cream, more brittle bits, and unsweetened whipped cream. If you can stop yourself from eating them straight from the pan, that is!