- Craig Claiborne born (1920)
Chocolate Wasabi Brownies
- 2 sticks unsalted butter, at room temperature
- 6 Ounces bittersweet chocolate, chopped
- 3 Ounces milk chocolate, chopped
- 1 Cup sugar
- 4 eggs
- 3/4 Cups all-purpose flour
- 1/2 Teaspoon salt
- 3 Cups confectioners' sugar
- 1/4 Cup milk
- 1/3 Cup semi-sweet chocolate chips
- 4 Tablespoons wasabi peas
These days, it's very common to see a sweet ingredient most usually found in a dessert worked into an earlier course. This recipe flips that concept on its backside, adding spicy wasabi peas as a crumb topping to delicious chocolate brownies.
Preheat the oven 350 degrees. Butter an 8-inch square baking dish.
Place a medium-sized bowl over a pot of simmering water, add the chocolate and 1 stick of butter into the bowl. Melt the butter and the bittersweet and milk chocolate, stirring constantly. Remove from heat and let cool for 20 minutes. Whisk in the sugar, the eggs, 1 at a time, until smooth. Add the flour and salt, and use a spatula to fold all together until well combined. Pour into prepared baking dish, and bake for 40 minutes. Cool completely and cut into squares. Carefully remove from dish.
For the frosting, place a small bowl over a pot of simmering water, add the semi-sweet chocolate, and stir until melted and smooth. Remove from the heat and let cool. Use an electric mixer to beat the other stick of butter until smooth, and then add the confectioners’ sugar and milk. Beat for a minute longer. Pour in the melted chocolate, and beat until well combined and creamy. Use the back of a large spoon to spread the frosting over each brownie.
Place the wasabi peas into a small bag, and seal the bag shut. Use a mallet to crush the peas inside the bag into tiny crumbs. Sprinkle the wasabi crumbs over the frosting.