Sunday, December 2, 2018

Pumpkin Pie Swirl Brownies


When pumpkin pie meets dark chocolate brownie, it is a fast friendship!

Let's make something clear first: this recipe sounds like making two recipes, and that sounds like twice the work. I get it, but I also get YOU, and life and how time is precious. So, this is the easiest pumpkin pie mix you will ever make and the fastest brownie base!

Don't worry - this will come together quick!




The trick is sweetened condensed milk - this takes care of the sugar and cream in the recipe and is a guaranteed way to get dense, moist and creamy pumpkin pie results!

Now let's go!

First make the brownie batter. It all starts with plenty of dark chocolate and a bit of butter. Melt them together.




For the fudgiest brownies, mix the sugar with the eggs so that the sugar dissolves to form a syrup. Add the warm chocolatey mixture and fold in the flour. Spread most of this goodness in the base of your pan and reserve a bit for swirling on top.

Next up: the pumpkin pie mixture!


All you need to do here is whisk all of the ingredients in a bowl to blend: pumpkin puree, sweetened condensed milk, egg, spices, pinch of salt and flour. Spoon this over the brownie mixture in the pan and then swirl remaining brownie batter on top to create a marbled effect. Top with pepitas and bake until slightly puffed.

Let these cool completely before slicing, and for best results, refrigerate for 1 hour to enjoy a super fudgy texture.



Save the middle piece for yourself, and then share!

xo
Christina.

Pumpkin Pie Swirl Brownies
makes 16 brownies

For the brownie batter:
5 oz (142g) dark chocolate (I love these callets!)
6 tbsp (84g) unsalted butter
2 large eggs
¾ cup (200g) granulated sugar
½ tsp pure vanilla extract
½ tsp salt
½ cup (70g) all-purpose flour

For the pumpkin swirl:
¾ cup (180ml) pumpkin puree
½ cup (120ml) sweetened condensed milk
1 large egg
½ tsp cinnamon
½ tsp ground ginger
1/8 tsp nutmeg
1/4 tsp allspice 
1 tsp flour
pinch salt
1 tbsp pepitas

Preheat your oven to 350 degrees F and line a 8x8-inch baking pan with parchment paper.

To make the brownie batter, melt chocolate and butter in a double boiler or in the microwave until smooth; set aside.

Whisk eggs, sugar, vanilla and salt until smooth and sugar is nearly dissolved. Add warm chocolate mixture stir to combine. Add flour and fold it in evenly. Reserve 1/4 cup of this batter and pour the remaining mixture into the prepared pan. Spread it out in an even layer.

To make the pumpkin swirl, whisk together pumpkin puree, sweetened condensed milk, egg, spices, salt and flour. Spoon this over the brownie batter in the pan and then dollop reserved brownie mixture on top. Use the back of a knife to swirl the two mixtures together and sprinkle pepitas over top. Bake for 30-33 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs attached. Let cool completely in the pan and then refrigerate for 1 hour before slicing. Enjoy!

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Thursday, November 15, 2018

New Cookbook Announcement!

Scientifically Sweet CHOCOLATE
bakebook



My latest publication is a continuation of the theme of my first book, "Scientifically Sweet" with exciting information about the science of baking, including scientific facts and tips revealed throughout the recipes.

The main feature of this new book, however, is that it is 100% CHOCOLATE! 

There are 107 decadent and chocolatey recipes that are absolutely irresistible, including TONS of cookies, brownies, bars, squares, cakes, cupcakes, pies, tarts, pastries, truffles, fudge, caramels, breads, loaves, muffins and scones!

Head to my Instagram feed to watch my stories that go through all the delicious recipes and offer a sneak peak!

It comes just in time for Christmas so that you can make the ULTIMATE cookie tray, and impress and indulge all of the chocolate-lovers in your life.

Click here to order today :)

Happy Baking and Happy Holidays!
xo
Christina.



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Monday, July 30, 2018

Mocha Swirl Coffee Cake


Sometimes a simple soft cake will do.

No frosting, no sprinkles, no layers - just one lovely cake for coffee.

This recipe was developed just for that. It's not too sweet but full of the flavours that you want in the morning: chocolate and coffee.




The crumb is soft and it's not too rich.

It really is a breakfast cake.

To elevate this to a dessert affair, whip up a quick ganache and serve it on the side or spread it over top, letting it drip down the sides.


So what about the science?

What makes this cake so soft? All the eggs!

If we dissect this recipe, you'll see that this cake is a hybrid sponge cake/butter cake.



It is fairly lean with a high egg-to-butter ratio, making it a sponge cake.

But then it has a higher sugar content compared to traditional sponges, and more like the sugar quantity for butter cake recipes.

Here's the twist: we use quite a bit of liquid in the form of half & half cream.




How is this twisted?
a) this amount of liquid is typical of butter cakes - not sponge cake
b) it's CREAM! (not milk) As you could imagine, it makes the crumb very tender.


This is such an unusual cake in terms of its technique, but it comes together quick with excellent results. You will swoon over its softness. I hope you give it a try!



Mocha Swirl Coffee Coffee Cake
makes 8-10 servings

For the cake:
3 large eggs, at room temperature
1 tbsp instant coffee granules
¾ cup (150g) granulated sugar
1/3 cup (75g) packed dark brown sugar
1 ½ tsp pure vanilla extract
¼ cup (56g) unsalted butter
1 ¾ cups (250g) all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup (170ml) plus 1 tbsp (15ml) 10% cream 
2 tbsp (12g) cocoa powder 

For the sauce:
½ oz (70g) semisweet chocolate, chopped
3 tbsp (45ml) 10% cream
1 tsp honey
1 tsp instant coffee granules
1/8 tsp salt

Preheat oven to 350 degrees F and line the base of an 8-inch springform pan with removable bottom with a round of parchment paper.

Beat eggs with coffee and sugar in a stand mixer fitted with the whisk attachment until very pale, thick and fluffy, about 5 minutes. It will triple in volume and fall back onto itself in ribbons when it is whipped enough. 

Combine melted cooled butter and vanilla and add to eggs in a steady stream while beating.

Sift flour, baking powder and salt into a medium bowl and to egg mixture in 3 parts while mixing on low speed and alternating with 2 additions of 3/4 cup of cream. You should have a fluffy, thick but pourable batter. 

Remove one cup of batter and transfer to a small bowl. Sift in cocoa powder and add 1 tablespoon of cream and stir until evenly blended. 

Pour the remaining batter into the prepared pan and then dollop the chocolaty batter over top. Swirl it in with a knife and bake for 35-40 minutes until a skewer inserted into the center comes out clean.

To make the sauce, combine all ingredients in a heatproof bowl and microwave on high in 20 second bursts until cream is bubbling. Then stir gently in a spiral motion until thick, smooth and glossy.

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