It’s time to celebrate the upcoming release of the fantastic middle grade novel, All Four Stars…with a brownie recipe.
Calling all bakers and aspiring bakers!
When I saw All Four Stars on the list of upcoming releases for 2014, I was beyond excited. Three of my passions were combined in one book: cooking, baking, and writing! What a fantastic premise—a twelve year old chef and foodie accidentally lands a job writing a restaurant review for a prestigious newspaper. Needless to say, I couldn’t wait to read the book.
The meals, recipes, and cooking adventures detailed in the story made my mouth water, and led me to brainstorm a baking-related tour stop for The Midnight Garden’s Blog Tour! After much thought and deliberation, I decided to pursue the perfect recipe for the caramel walnut brownies that Gladys’s neighbor, Mrs. Anderson bakes. Mrs. Anderson is known for her “experimental brownies” and gives one to Gladys, though Gladys “never had the heart to tell Mrs. Anderson that she didn’t really like walnuts.” Gladys gives her brownie to a classmate the next day at lunch:
“You want it?” Gladys said, holding out the brownie.
Charissa took it right away, of course, without protesting, proposing a trade, or even saying thank you…Charissa held the brownie at arm’s length. She was shaking…
“Oh my God,” Charissa said, her eyes wide with disbelief.
“This brownie..this brownie…” The cafeteria table was dead silent; all eyes were on them…
“This brownie is…AMAZING!!”
I decided to bake my own caramel walnut brownies, but I also made a batch without the walnuts—and hoped that Gladys would approve. For the recipe, I went straight to the professionals because there was a brownie recipe I was dying to try from an amazing cookbook: Baked Elements by Matt Lewis, Renato Poliafito (Photography by Tina Rupp). I think Lewis & Poliafito really have the best brownie recipe, and you can actually visit their bakery in Brooklyn. Their brownie recipe doesn’t have the caramel walnut glaze or the two tablespoons of boiling water I added, but the rest of the recipe is theirs. I would strongly recommend buying their cookbook–you won’t regret it. There is an amazing recipe for Pumpkin Cinnamon Rolls that you should try next!
Gladys: “I’ve made 142 recipes from twelve different cookbooks,” she cried, “and they all turned out fine!”
(I didn’t have to use my stand mixer for this, but thought it looks lovely next to the cookbook.)
Their Spicy Brownie recipe includes ancho chile powder to deliver a gorgeous spicy dimension to a perfect fudgy brownie. Think ancho chile powder is hard to find? Not really. You can find it at World Market as well as other grocery stores. In a pinch, you could probably use cayenne pepper, but I would recommend using about half of the ancho chile powder amount.
More research found me a simple recipe for a caramel walnut glaze that I thought would be the perfect finish. These spicy brownies could certainly go without them, if you wanted to omit the caramel and walnuts. The truth is—I made these brownies once in California, and then I made them while on holiday on Cape Cod. I actually liked the once with bigger chunks of walnuts, surprisingly. I’m in love with these brownies! Look at that amazing fudgy-ness.
These actually aren’t THAT spicy and those who are expecting more of a kick could be disappointed. What they do deliver is a smoky and warm flavor that I think pairs perfectly with the caramel and walnuts. The Baked authors had originally used a chipotle powder in these spicy brownies, but felt this was a bit much, and so opted for something a little less spicy. My taste testers were not disappointed—I received raving reviews of these brownies for days.
A few important notes on this recipe:
-Make sure your eggs are room temperature! Don’t skip this step.
-The recipe asks you to grate your cinnamon, but in a pinch, it was fine for me to use the cinnamon I already had in my spice cupboard.
-Don’t overmix the brownies!! This is crucial to their wonderful fudgy texture. Fold everything together at the end just until combined.
Mrs. Anderson’s Aztec Brownies with Caramel Walnut Glaze
(The Baked Spicy Brownie with Caramel Walnut Glaze)
Adapted slightly from the Spicy Brownies Recipe in Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis, Renato Poliafato, Tina Rupp (Photographer) [2012, by Stewart, Tabori, & Chang]
Makes: 12 large or 24 small brownies
1 1/4 cups all-purpose flour
2 tablespoons dark unsweetened cocoa powder
1 tablespoon ancho chile powder
2 teaspoons freshly grated cinnamon (or from your spice rack)
1 teaspoon sea salt
1 tablespoon freshly grated ginger OR 1/2 teaspoon ground ginger
8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
2 ounces good-quality milk chocolate, coarsely chopped
8 ounces (2 sticks) unsalted butter, cut into 1-inch cubes
2 tablespoons of boiling water (from bottom double boiler pan)
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature (very important to have the eggs at room temperature!)
Caramel Walnut Glaze
14 unwrapped caramels
¼ cup heavy cream
1/2 to 1 cup chopped walnuts, toasted (depending on how much walnut-ness you desire)
Making the Brownies
1. Preheat the oven to 350 degrees F. Take a 9 by 13 inch glass or light colored metal baking pan and butter the bottom and sides. Then, line the pan with parchment paper and butter the parchment.
2. Next, get a medium bowl, and whisk the flour, cocoa powder, chile powder, cinnamon, salt, and ginger. Set that aside.
3. Now, you need to melt the butter and chocolate. You can construct your own double boiler on the stove by filling a pot about halfway with water, and then placing a glass bowl or another pot over that one. It’s really easy! Check out this link for more info. Once you get the water boiling, you can place your butter and chocolates in the top bowl. Stir occasionally until everything is melted and combined nicely! Now, turn off the heat, but keep the bowl over the water. **If you want to add my magic mishap [see description below] into the recipe, take two tablespoons of the boiling water and add it to the chocolate/butter mixture. Then, add both the white sugar and the brown sugar and whisk until they are combined. You need to wait a little now, while the bowl comes to room temperature, but remove it from above the water.
4. Add 3 of your room temperature eggs, and mix it until everything comes together nicely. Don’t overmix! Add the last 2 eggs and do the same–mix until just combined.
5. Now you can add the flour mixture to the batter and fold the flour mixture in with a spatula. It’s very important that you don’t overmix here—once you see the last of the flour disappear…stop!
6. Pour the brownie batter into your prepared pan with the parchment.
7. Bake for 30 minutes in your preheated oven, but set your timer for 15 minutes and rotate the pan halfway.
You’ll need to check to see that the brownies are finished by using a toothpick. You should only see a few crumbs on the toothpick to make sure the brownies are done. Let them cool now and transfer to a wire rack.
Once the brownies are cool, you can make the glaze.
8. Chop about ½ to 1 cup of walnuts—it’s up to you depending on how many walnuts you like on your brownie. You can preheat the oven to 350 degrees and toast the walnuts for about 8 minutes first, if you prefer. Or, skip this step, if you’re pressed for time.
9. Unwrap your 14 caramels and place in a bowl that you can microwave, or in a pot on the stove.
10. Add ¼ cup of the heavy cream and stir everything as it melts. I melted the caramel and cream on the stove, and this worked out just fine. You just want to make sure you keep an eye on the mixture and turn off the heat as soon as everything is combined.
11. You can drizzle some caramel on the brownies first, and then top with the walnuts. Or you can sprinkle the walnuts, and then pour the caramel over.
Cut into squares and enjoy with a cup of tea or coffee. And be sure to read ALL FOUR STARS, out JULY 10TH from Putnam!
BONUS: *My Baking Mishap*
No, it wasn’t as destructive as Gladys’s experience making crème brulee, but since I didn’t have a double boiler to melt the butter and the chocolate, I constructed my own. My pots weren’t the right size, though, and as I was stirring my chocolate and butter for these brownies (and they were melting very nicely), my top pot slipped and tipped into the water below it! That gave me a start, but I quickly righted the pot, and surveyed the damage. Had any water gone into the chocolate and butter? How would that affect the final product? I had no choice but to press on—time was of the essence!
The fact is, that some of the water had gone into my chocolate and butter, a few tablespoons, by my estimation. But….the texture and taste of the brownies was so amazing, that I really couldn’t say if it damaged the recipe at all. In fact, I thought the finished brownie was so perfect, that I think I may have to suggest adding a tiny bit of boiling water to the chocolate and butter mixture, in case there was a bit of magic in my mishap.
Should I be berated for this? Maybe. But I think Gladys would show me grace. And I certainly hope she would appreciate the brownies, minus the walnuts, of course.
Win a copy of All Four Stars!
Thanks to Putnam, there are 8 finished copies of this lovely book to give away throughout the blog tour. Visit each stop to earn extra points, or you can also tweet, pin, etc.
Open to U.S. and Canadian residents aged 18 or older, or 13 or older with parental permission. Good luck!
Be sure to visit the blog again on Monday for a special interview with author, TARA DAIRMAN!
All Four Stars Tour Schedule
Don’t forget to check out the rest of the All Four Stars Blog Tour! There are fantastic posts, excerpts, recipes, and giveaways at each stop.
Review stops, July 7th – 10th: Cuddlebuggery
, Great Imaginations
, Lone Star on a Lark
, Log Cabin Library
, The Hiding Spot
, Fic Talk
, Carina’s Books
, Karen Brissette @ GoodReads
, Book Jems
, Sporadic Reads
, The Social Potato Reviews
Where to buy the book links:
BON APPETIT & HAPPY READING!