Leon - Brownies, Bars, & Muffins

Thought I would do a tag team post with Leon's Brownies, Bar, & Muffins, seeing how yesterday I did a post on their Soup, Salads, and Snacks. Again, the recipes in this mighty little book are selected from their full sized Leon cookbook; and feature the Better Brownie, Nutty Almond Date Oat Muffins and Bar of Good Things recipes. They put their best baked treats forward and offer plenty of wheat, dairy, gluten or sugar free options. Since 2004 Leon has been selling their famous Better Brownies upon the opening of their first restaurant in Carnaby Street, London.

Although my baking declines in the summertime, due to warmer temperatures, I occasionally like to fire up the cooker and bake a round of cookies, squares or a pie. However, this does tend to happen on those cooler or rainy days. Having a quick and fast recipe book is positive, meaning, being in and out of the kitchen and able to enjoy the sunshine while we can. 

Even if you follow a recipe to the letter and it turns out great nothing will taste like the original. That being said I thought I would share the Better Brownie recipe with you; in hopes that you will enjoy and recreate this luxurious wheat and sugar free recipe by one of their favourite bakers, Emma Goss-Custard. Do not let the 9 steps sway you. It may be therapeutic.  

Better Brownie

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Makes 12 large brownies ~ Prep time: 25 minutes ~ Cooking time: 25 minutes 

1 1/2 sticks unsalted butter, plus extra for greasing

7 oz semi sweet chocolate (54% cocoa solids)

1 orange

2 teaspoons espresso or strong coffee

1/2 cup whole almonds

4 eggs

1 cup ground almonds

7 oz semisweet chocolate (54% cocoa solids), in chunks

7 oz bittersweet chocolate (70% cocoa solids), in chunks

3/4 cup fructose

a pinch of sea salt

3 - 4 drops of vanilla extract

1. Heat the oven to 350ºF. Generously butter a 12x8x2-inch baking pan, or one of similar dimensions. 

2. Melt the butter in a small saucepan, and let it cool slightly.

3. In a separarte bowl, melt the 7 oz of semisweet chocolate over a saucepan of hot water, stirring well to make sure that it is properly melted, and being careful not to burn it. Finely grate the orange zest directly into the melted chocolate to catch the oils that are released during the zesting process.

4. Add the coffee to the melted butter.

5. Spread out the almonds on a baking sheet and toast in the oven for 10 minutes, then coarsely chop.

6. Crack the eggs onto a large mixing bowl. Add the ground almonds, the chopped almonds, all the 14 oz of the chocolate chunks, and finally the fructose. Stir in the salt and vanilla, followed by the butter mixture and the melted semi sweet chocolate. 

7. Mix well until creamy and thickened, but do not overtax, because too much air will cause the brownie to crumble when baked.

8. Spoon the mixture into the prepared pan and bake for 20 - 25 minutes. Be careful not to overbake the brownies. They are ready when the edges are slightly crusty but the middle is still soft.

9. Remove from the oven. Let cool in the pan before slicing into 12 large brownies to serve.

Tips: as suggested from the book...

* Fructose turns a much darker colour when baked than sugar. The brownie develops a glossy sheen and will not look cooked, when, in fact, it is. Resist the temptation to bake the brownies for too long.

* You can replace the fructose with 1 cup of sugar. 

Have a great weekend everyone! - JD