Chocolate Brown Butter Brownies with a Chocolate Brown Butter Glaze
aaand a persian love cake!
Watching poll results from last week was quite a ride: in the first hours the clear winners were the heart cookies and the chocolate pudding. I was surprised but relieved, those are the easy ones! I figured I could get through them in a day (I had recipes for all four but nothing 100% complete with photos & video) … And then the rest of the votes came in and ya’ll flipped it and chose the more involved recipes ;p !!
BUT honestly after making the brownies I was murmuring to myself what a great outcome it was that I got to make (and eat!!) them again, and as for the cake well I got to make it even better than the original I had. I’m currently two slices in and it’s just wonderful.
Ready to fall in love?
new on bbs
Persian Love Cake
Two layers of a fluffy almond cake flavored with lemon, cardamom and rose water and topped with a lemon and rosewater glaze.
updated on bbs
Milk Chocolate Cake
Made with natural cocoa (not dutched) with a super tender crumb. One layer, can be (should be!) covered with my milk chocolate brown butter frosting ;-)
also updated on bbs
Red Velvet Cupcakes (small batch)
Makes a batch of 7-8 cupcakes (depending on how much you fill them). The tendermost cake that’s really a chocolate cake disguised as red velvet. Also: a super smooth cream cheese frosting.
also also updated
(Small Batch) Pistachio Cake
This makes a teeny little cake that us unmistakably pistachio. It’s got a ton of nuts (this is why it’s tiny lol) and is naturally green. The glaze (also naturally colored) can be made with poms or raspberries.
reader review
“I just made these and DAMN they are so good and SO CUTE! I’m sending them in Valentine’s packages 💗💗💗 I melted white chocolate and mixed it throughout, but I think I’d prefer it with dark chocolate next time to offset the sweetness better. I have made every kind of marshmallow recipe Sam puts out and they’re always amazing. the texture is unbeatable, and the raspberry flavor is definitely front and center with these. LOVE! As always” - Haley
notes & reads
“As a food blogger, my ideal answer would be I enjoy baking bread, I enjoy baking pastries.. but (now) bread is considered a luxury because of the limitation of the food supply we have to bake to survive. There’s no bakeries open now, the flour is limited the water is limited… now I have to bake to survive not because it’s fun and I’m enjoying it. … Supplies are very limited so in a process like baking bread we have to be very careful with the ingredients… For instance we can’t use much yeast because it’s very expensive and hard to find… Usually you break bread in an oven, but. we don’t have ovens or electricity or gas. So (we use) there’s this device that usually runs on electricity (we figured out how) to make it work on coal. But even coal is very limited.” How one displaced Gazan is surviving the war by baking - NPR
Nisreen (the baker interviewed above) is on instagram and tiktok. She’s asking her followers to make & post their Palestinian maqluba (an upside down rice dish) to raise awareness about the situation in Gaza (she includes a vegetarian version of the recipe).
These Red velvet crinkle cookies with white chocolate rum butter glazer from Eric at EasyGayOven look like they have that perfect chewy/crispy texture.
You may have noticed I have been on a little bit of a roll updating old recipes. It used to be task I’d avoid like the plague (I’d always rather test and make new things), but I’m actually enjoying it now. I’m going back to recipes I created when I first started buttermilk (there were a lot of cakes!) and not just giving them prettier (err, moodier) pictures and more detailed instructions but also fine tuning the recipe itself, all in hopes of giving you a smaller margin for error. I’m also re-learning some techniques that I forgot and using them to create new recipes (like the brownies below!). In this process I found my way to a place I’d thought I wouldn’t get to without relentless & endless testing: the perfect chocolate cake (bottom right). I’m not sharing the recipe yet (still deciding when and how) but here’s a little preview, as well as a photo of the first iteration of my persian love cake (a bundt with a pistachio paste layer - as a bundt it browned too much which is why I went for the two layers you see above). Also a photo of the chocolate hearts and the chocolate pudding pots; recipes that may or may not still get published at some point ;-)
Have a wonderful week my friends. I hope your vday is full of chocolate and flour(s) ;-)
for members
Chocolate Brown Butter Brownies with a Chocolate Brown Butter Glaze
Deeply chocolaty brownies made with browned butter: there’s melted chocolate and dutch cocoa to really drum up that chocolate flavor but you’ll also get a dose of that nutty taste of brown butter. It comes through slightly in the brownies and forwardly in the glaze and adds a wonderful caramel-like flavor to the bars.