Korean Influence Chili Chocolate Brownies
Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Gochugaru is a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. Korean chili plus a fruity California olive oil and the sharp, exotic flavor of ground ginger come together in this fusion brownie that is an intense spicy grown-up dessert.
Gochugaru Brownie Recipe
- 5 oz. dark chocolate, broken into pieces (try super-dark Lindt 90% cacao)
- 10 T. unsalted butter
- 1 T. dark soy sauce
- 2 t. ground ginger
- 2 T. gochugaru (Korean red chili powder, coarse-ground)
- 1 t. salt
- 1 1/4 c. bakers sugar
- 3 eggs
- 1 c. flour
In a double-boiler, with a medium-sized glass bowl over a pot of simmering water – melt chocolate with butter, ginger, soy sauce, gochugaru, and salt – whisking occasionally. Remove bowl from the double-boiler and let cool. Using a hand mixer, add sugar to the chocolate mixture, then add eggs, then add flour and mix until combined.
Line an 8″ square glass baking dish with parchment paper, leaving some parchment as overhang. Use a spatula to transfer the brownie mixture into the dish. Bake at 350° until firm, about 30 to 33 minutes. Remove the brownies from the dish by lifting up the parchment. Let cool completely then slice into 25 small squares.
- fruity olive oil
- sesame seeds
- fleur de sel
Place brownie squares on a platter. Generously drizzle olive oil over the top. Sprinkle with gochugaru, sesame seeds, and fleur de sel.
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