Print
Email
Add a photoI am a saffron lover, and lately i wanted to see if i can get that brownies mixed with saffron , and Finally i did it, now if you love Brownies, you will love Saffron Brownies as well. I am sharing the recipes. for the saffron i bought it from http://www.exirsaffron.com/. so remember to get high quality saffron to feel the real taste and aroma.
Ingredients
- 1 teaspoons Exir Saffron Threads (or ½ teaspoon saffron powder)
- 1 1/2 Pounds good quality bittersweet chopped chocolate
- 6 large eggs
- 1/2 cup granulated sugar
- 1 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- Nonstick cooking spray or 1 teaspoon unsalted butter, to grease the pan.
Directions
- n a medium saucepan over medium low heat, melt the chocolate with the butter and saffron, stirring occasionally. Set aside.
- In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate, butter and saffron. Stir in the vanilla.
- In a separate bowl, combined the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
- Grease a 13 x 9 inch pan with non-stick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until toothpick comes out clean. Let the brownies cool to room temperature before cutting into 4-inch square.
- Mixing the ingredients
- For best results, brownies should be mixed by hand.
- Over-mixing the ingredients can cause brownies to turn out tough or a thin crust may form on top. Mix wet and dry ingredients just long enough to blend them. Do not over-mix after the eggs have been added.
- Baking
- Spread the batter evenly for uniform baking, thickness and texture.
- Reduce the baking temperature by 25°F if using dark or nonstick baking pan.
- Checking for doneness
- Fully baked brownies will shrink away from the pan slightly. To test for doneness, insert a toothpick halfway between the edge and center. If it comes out clean, the brownies are done. The center should be set (slightly sticky) but not dry. If the toothpick comes out completely clean from the center of the brownie, they are over-baked.
- Cutting
- Allow brownies to cool completely in pan before cutting to prevent crumbling and to make cutting easier.
- Dip a sharp knife in hot water, wipe it dry, and move it across the brownies in an up-and-down sawing motion.
- Storing & Freezing
- Keep brownies fresh by cutting only the amount you need and covering the rest with plastic and/or aluminum foil
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 1507 | |
| Calories from Fat 282 | 19% |
| Total Fat 31.47g | 39% |
| Saturated Fat 9.5g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 1251mg | 417% |
| Sodium 418mg | 17% |
| Potassium 605mg | 17% |
| Total Carbs 245.93g | 66% |
| Dietary Fiber 5.1g | 17% |
| Sugars 103.22g | 69% |
| Protein 56.57g | 91% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
