Chocolate and jalapeño brownies with sticky toffee cheese fondue
There are days when I adore subtle flavours that loiter around for a few seconds and make a quick exit. Like a pulpy, pink strawberry icecream or a lemon sorbet. At one moment you feel the burst of fruit and the other, there is only that calming coolness. And there are days when strong, lingering flavours, catch my fancy – like a cold wasabi or basil icecream.
Today, I wanted something of the later kind. When I mixed jalapeño with my regular brownie batter, the result was quite fascinating. At first, the brown, innocuous pieces seemed just like another cake – chocolaty and sweet. But a few seconds after biting into its gooey exterior, a jolt of zingy jalapenos shakes your palate. Since the flavour refuses to budge, I tamed it with a sticky toffee cheese fondue.For the jalapeño brownies
½ cup refined flour
Paste of 3 jalapenos
1 teaspoon coffee powder (dissolved in hot water)
¼ cup cocoa powder
5 tablespoon powdered sugar
¼ teaspoon salt
½ tsp baking soda
2 tablespoon vegetable oil
½ cup butter milk
Method: Preheat the oven at 200 degree celsuis. In a bowl, sift together flour, cocoa powder, sugar and baking powder. In another bowl, mix all the liquids together. Mix the dry and liquid ingredients and add in the jalapeno paste. Beat the mixture well and pour it into a greased baking tray. Bake it for 20-25 minutes and remove from the oven. Once it cools down, cut it into bite sized pieces.
For the sticky toffee cheese fondue
½ cup sticky toffee cheese (grated)
¼ cup cream
Sugar as per taste
Method: In a thick bottomed pan, tip in the cheese and cream. Once the cheese melts completely, add in the sugar and keep mixing the fondue to avoid lumps. Remove from fire and serve it hot with the brownies.
This story was first published on the Vogue, India website.