HONEY & MIXED NUT CRUNCH BROWNIES
Fall is the season before the onset of the cold winter, a time for animals to stock up for the cold days ahead, a process of creating provisions to survive to again dance in the sunlight. A time for us fellow humans to layer up and face the winter to come. Inspired by this central concept, Chef Kunal has curated these multi-layered desserts that epitomise the goodness of fall, stocking up on resources, gaining some summer-squandered calories, and thoroughly enjoying the process of transitioning!
Meet the Artist
Business Name: FoodyBreaks Academy & Bakery, Goa
Artist Name: Chef Kunal Arolkar
Chef Kunal Arolkar, a pastry chef, is the Founder and the head trainer at Goa’s first City & Guilds (UK) affiliated pastry school, “Foody breaks Academy.” He runs the foody breaks Café in Porvorim. A no-nonsense chef with a strong belief in the power of positive thinking. His ardent desire for skill development and women empowerment led him to start his academy in Goa and constantly strive to guide budding bakers in Goa and beyond to success!
FOR THE HONEY & MIXED NUT CRUNCH:
Ingredients
- Caster sugar 60 grams
- Heavy cream (with 28-30% Milkfat) 40 grams
- Honey 35 grams
- Unsalted butter 45 grams
- Chopped walnuts 50 grams
- Chopped cashew nuts 50 grams
- Refined flour 25-30 grams
- Whole eggs 30 grams
- Vanilla essence 1 gram
Instructions
- Add the caster sugar, cream, honey, and butter in a steel pot. Bring it to a boil on medium heat, occasionally stirring with a spatula to ensure the mix doesn’t burn at the bottom.
- Mix in the refined flour, the chopped walnuts, and cashew nuts, and stir well.
- Add in the eggs and vanilla essence towards the end and mix well.
- Allow the mixture to cool down to room temperature or refrigerate it for 30 mins before pouring it on the baked brownie base.
FOR THE PUMPKIN FUDGE:
Ingredients
- Unsalted butter 170 grams
- 60% Dark chocolate 380 grams
- Icing sugar 275 grams
- Cocoa powder 15 grams
- Chopped walnuts 30 grams
- Dark chocolate chips 20 grams
- Milk (at room temperature) 250 ml
- Melted, white chocolate (for garnish)
Instructions
- Line an 8x8x2 inch square tin with aluminium foil and parchment liner. Preheat the oven to 180 ̊C (350 ̊F).
- Melt the butter and chocolate together in a microwave for about 2.5-3 mins in bursts of 30 seconds, stir well after every 30 seconds. Or do the same over a double boiler.
- Sift together the flour, icing sugar, and cocoa powder into a bowl. Add in the chocolate chips and keep it aside.
- Combine the melted butter-chocolate mix and the dry ingredients using a whisk. Gradually add in the milk and whisk the batter until it is lump-free.
- Pour the batter into the moulds and bake at 180 ° C for 20-25 mins. Take out the brownies from the oven when the crust on top is firm to touch.
- Pour the honey nut crunch batter on top and bake for another 15 mins. at 180 ̊C until it is also firm to touch.
- Take out the honey & mixed nut brownies, allow them to cool down to room temperature. Wrap with cling film and refrigerate for 3-5 hours or more until they are firm and then cut it into squares or any other desired shape and serve with a drizzle of white chocolate on top.
One square ring of dimensions 8x8x2inches serves up to 12-16 fudge bites.
Magazines Link
Find some interesting recipes by celebrity chefs in our July 2020 Volume 2 Issue 2
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