Abuelita’s Brownies
Tickled *pink* by our wholesale partner & uber talented friend Nicole Rucker’s charming new cookbook, Fat + Flour: The Art of a Simple Bake! 💖 We’re excited to share one of our favorites from this collection of tried and true Fat & Flour LA recipes that features SOUL CHAI 🌶️
Named after the iconic Mexican Hot Chocolate, these are the perfect chewy gooey treat for spicy chocolate lovers~ Invented by accident + pure genius, Nicole sub’d in SOUL CHAI & Zab's datil pepper hot sauce, in lieu of ground chilis. It tasted SO good that she forever changed the recipe ✨️🥄
ingredients
8oz (226g) unsalted butter
1 tbsp (18g) Original Masala Soul Chai
3 tbsp (44ml) vinegar-based hot sauce, such as Zab's
1 cup (170g) milk chocolate, + 1 1/4 (212g) cups milk-chocolate chips
1/2 cup packed (106g) light-brown sugar
3/4 cup (150g) granulated sugar
1 tsp (3g) Diamond Crystal kosher salt
4 large eggs (200g)
2 tsp (10g) vanilla extract
1 2/3 cups (208g) unbleached bread flour
1/2 cup (42g) natural cocoa powder
it’s easy!
1. Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-by-1-inch quarter sheet pan and line the bottom + sides with parchment paper.
2. Put the butter, Soul Chai and hot sauce into a small saucepan and heat the mixture over medium. Stir every few minutes and watch it closely to prevent it from browning. While the butter is melting, put 1 cup (170g) milk chocolate into a medium heatproof bowl. When the butter is melted, pour it over the chocolate, and stir gently until every piece of chocolate has melted into the butter.
3. In a large mixing bowl, combine the light-brown sugar, granulated sugar, salt, eggs, and vanilla. Use a hand mixer to beat vigorously for 1 minute, until the mixture is pale in color and very creamy-looking. It is important to beat the eggs and sugar really well, because this is how you get a shiny, flaky top layer on your brownie. Add the melted chocolate and butter to the egg mixture, and whisk until everything is combined. Add the flour and cocoa powder, and use a spatula to incorporate them, mixing just until no dry bits of flour remain.
4. Transfer the batter to the prepared pan, and smooth the surface. Gently rap the pan on the counter to burst any air pockets in the batter. Scatter the milk-chocolate chips over the top, and gently press them in a little (most will sink into the batter). Bake for 10 min. on the center rack of your oven, rotate the pan, and continue baking until a cake tester or toothpick inserted in the center comes out with very moist crumbs still clinging to it, about 15 min. longer. The edges will set and wrinkle a little, and the center will still appear a bit unset. If you have beaten the egg mixture enough, there will be a wonderful shiny surface to the brownies.
5. Remove the brownies from the oven, and allow them to cool in the pan. Eat immediately, or, if you enjoy a chewier brownie, put the pan in the freezer and chill for an hour. Cutting the brownies while they are very cold will produce a densely packed, chewy texture and clean cuts. Store them in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.
