Passion Fruit Brownies

For her restaurant version of this take on the classic blondie, Poulos uses a concentrated passion fruit puree. You can find similar products online. We tested this recipe with Sarang Tawon Passion Fruit syrup from the Buford Highway Farmers Market. Some markets that specialize in Hispanic groceries will also carry passion fruit nectar. The glaze is key for really getting that passion fruit fragrance and flavor. 1 ½ cups all-purpose flour 1 ½ cups granulated sugar ½ teaspoon salt 1 (14-ounce) can sweetened condensed milk 10 tablespoons unsalted butter, melted and slightly cooled 3 eggs ½ teaspoon vanilla extract 7 tablespoons passion

fruit juice, divided 1 cup powdered sugar Sparkling sugar, sprinkles, edible glitter, if desired, for rolling truffles

Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch baking dish. Line with parchment paper and spray again. In a large bowl, whisk together flour, sugar and salt. In a small bowl, whisk together condensed milk, melted butter, eggs, vanilla and 4 tablespoons passion fruit nectar. Pour butter mixture into flour mixture and whisk to combine. Spread batter in prepared baking dish and bake 30 minutes or until set and top has just turned golden brown. A toothpick inserted in the center should come out mostly clean. Do not overbake. Let cool completely on a wire rack.

In a small bowl, combine powdered sugar and remaining 3 tablespoons passion fruit juice. Pour over brownies and allow to cool and set completely before cutting. May be made up to 1 day ahead before cutting.

Dip a heart-shaped cutter into hot water and cut out brownies. Dip cutter into hot water between cutting each brownie for clean edges. If desired, make truffles by rolling remaining brownie scraps into 1-inch balls and rolling in colored sugar or sprinkles. Makes: 18 2-inch hearts and 20 1-inch truffles.

Per piece: 128 calories (percent of calories from fat, 30), 2 grams protein, 21 grams carbohydrates, trace fiber, 4 grams fat (3 grams saturated), 28 milligrams cholesterol, 48 milligrams sodium.

STYLING BY CHRYSTA POULOS / PHOTOGRA- PHY BY RENEE BROCK Passion Fruit Brownies