Ottawa Citizen

Brownie cook­ies with spicy bite

- AL­I­SON LAD­MAN

All the rich, fudgy flavour of a brownie, but with the con­ve­nience of an easy-to-han­dle cookie. And since we al­ready were tin­ker­ing, we also added five-spice pow­der, a Chi­nese sea­son­ing made from — you guessed it — a blend of five spices: fen­nel seeds, cin­na­mon, cloves, star anise and Sichuan pep­per­corns.

The re­sult of that blend — of which star anise tends to dom­i­nate — is a pep­pery bite that works so well with the deep choco­late of the cookie.

Chi­nese Five-Spice Brownie Cook­ies

Start to fin­ish: 2 hours 45 min­utes (45 min­utes ac­tive) Makes 4 dozen 1/2 cup (1 stick) un­salted but­ter 3 tbsp (45 mL) veg­etable oil Two 10-oz. (284 g) pack­ages dark choco­late bits 6 eggs 1 cup (250 mL) packed brown sugar 1 cup (250 mL) gran­u­lated sugar 2 tsp (10 mL) vanilla ex­tract 1 tsp (5 mL) five-spice pow­der 2 cups (500 mL) all-pur­pose flour 1 tsp (5 mL) bak­ing pow­der 1/2 tsp (2.5 mL) salt

1. In a medium saucepan over medium-high, com­bine the but­ter and oil, heat­ing un­til the but­ter has melted. Re­move the pan from the heat, add the choco­late and stir un­til com­pletely melted. If nec­es­sary, re­turn the pan to low heat, stir­ring con­stantly, to en­sure all of the choco­late has melted. Set aside.

2. In a large bowl, whisk to­gether the eggs, brown sugar, gran­u­lated sugar, vanilla and five-spice pow­der un­til smooth and slightly thick­ened. Whisk in the choco­late-but­ter mix­ture, then stir in the flour, bak­ing pow­der and salt un­til smooth. Cover and re­frig­er­ate for at least two hours.

3. When ready to bake, heat the oven to 350 F. Line 2 bak­ing sheets with parch­ment pa­per.

4. Work­ing in batches, scoop the dough by the ta­ble­spoon­ful onto the pre­pared pans, leav­ing 2 inches (5 cm) be­tween. Bake for 10 to 12 min­utes, or un­til puffed and crackly on top. Trans­fer to a rack to cool. Store in an air­tight con­tainer at room tem­per­a­ture for up to a week.

Nutri­tion in­for­ma­tion per cookie: 140 calo­ries; 80 calo­ries from fat (57 per cent of to­tal calo­ries); 8 g fat (4 g sat­u­rated; 0 g trans fats); 30 mg choles­terol; 18 g car­bo­hy­drate; 1 g fi­bre; 12 g sugar; 2 g pro­tein; 40 mg sodium.

 ?? MATTHEW MEAD/THE AS­SO­CI­ATED PRESS ?? Chi­nese Five-Spice brownie cook­ies have a rich, fudgy flavour.
MATTHEW MEAD/THE AS­SO­CI­ATED PRESS Chi­nese Five-Spice brownie cook­ies have a rich, fudgy flavour.

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