Dark Chocolate and
Sumac Brownies

Dark Chocolate and Sumac Brownies combine the rich, intense flavour of dark chocolate with the tangy, citrusy kick of sumac. The result is a decadent, fudgy brownie with a surprising depth of flavour. The sumac adds a unique twist to the classic chocolate brownie, enhancing the richness with its tartness.

Ingredients:

  • 1 cup (227g) unsalted butter

  • 8 oz (225g) dark chocolate (70% cocoa or higher), chopped

  • 1 1/4 cups (250g) granulated sugar

  • 1/2 cup (100g) packed brown sugar

  • 4 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1/2 cup (60g) all-purpose flour

  • 1/2 cup (45g) unsweetened cocoa powder

  • 1 teaspoon ground sumac

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • Optional: 1/2 cup (60g) chopped walnuts or pecans (for added texture)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 175°C. Grease and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal of the brownies later.

  2. Melt the Butter and Chocolate:

    • In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring occasionally until smooth and fully combined.

    • Once melted, remove from heat and let it cool slightly for a few minutes.

  3. Whisk the Wet Ingredients:

    • In a large bowl, whisk together the granulated sugar and brown sugar until combined. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.

    • Add the slightly cooled melted chocolate and butter mixture to the wet ingredients, and stir until everything is well combined.

  4. Sift the Dry Ingredients:

    • In a separate bowl, sift together the flour, cocoa powder, ground sumac, salt, and baking powder. Sifting ensures that the dry ingredients are evenly distributed and there are no lumps.

  5. Combine Wet and Dry Ingredients:

    • Gradually fold the dry ingredients into the wet mixture, stirring gently to combine. Be careful not to overmix, as this can result in denser brownies. If using, fold in the chopped walnuts or pecans for added crunch.

  6. Bake the Brownies:

    • Pour the brownie batter into the prepared baking pan, spreading it out evenly.

    • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out with only a few moist crumbs (not wet batter). The brownies should be set at the edges but slightly soft in the middle.

    • If you like your brownies a bit fudgier, you can check at around 25 minutes and remove them from the oven if they’re just slightly underdone.

  7. Cool and Slice:

    • Let the brownies cool in the pan for about 10-15 minutes before lifting them out using the parchment paper. Allow them to cool completely on a wire rack before slicing into squares.

  8. Serve:

    • Serve the brownies as they are, or with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle a little extra sumac on top for a pop of colour and a hint of tang.

Serving Suggestions:

  • These Dark Chocolate and Sumac Brownies pair beautifully with a hot cup of coffee, a rich espresso, or a glass of dessert wine (such as a port or late-harvest wine).

  • For an extra indulgent treat, serve with a side of vanilla ice cream or fresh berries.

Optional Add-ins:

  • Orange zest: A little orange zest can complement the sumac's citrusy notes and add an additional layer of flavour.

  • Chili flakes: For a spicy kick, you can add a pinch of chili flakes to the batter, which will pair nicely with the chocolate and sumac.

These Dark Chocolate and Sumac Brownies are a unique and delightful twist on a classic dessert, offering the perfect balance of rich chocolate and refreshing citrus tang. Enjoy!

Did you make this? Tag us on socials and let us know @baitymcr