I love trying new things. If I see something on a menu and I don’t know what it is, I’ll order it. If someone offers me something with an unpronounceable name, I’ll sample first and ask questions later. If I hear about a food that I’ve never had before, I’ll seek it out. That is precisely what happened when the amazing Danielle of Habeas Brulee put up a post with a picture of the fudgiest brownies I’ve ever seen. But these were no ordinary brownies. These were Raspberry Pomegranate Urfa-Biber Brownies. I had no idea what urfa-biber was, but I knew I wanted some. Further research helped me to determine that urfa-biber is a spice, a type of Turkish pepper that has smoky and deep dried fruit aroma. One of Danielle’s readers had said that you could find urfa-biber at Kalustyans in
Myriam of Once Upon A Tart had such great success with the first round of BrownieBabe of the Month that she’s decided to give it another go. I’m vying for that BrownieBabe apron with my Rhubarb Urfa-Biber Brownies as my submission to BrownieBabe of the Month 2.
Rhubarb Urfa-Biber Brownies by Brilynn
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
3 T butter
¾ cup sugar
¾ cup rhubarb puree
1 tsp vanilla
1 ½ tsp urfa-biber
½ cup whole wheat pastry flour
½ cup raisins, soaked and drained
Preheat the oven to 325F and cover an 8 x 8 pan with tinfoil, buttered. Place the pan on a baking sheet.
In a bowl set over a double boiler, melt the chocolate and butter. Keep the heat low so that the butter doesn’t separate. Remove from the heat when the chocolate is melted. Whisk in the eggs, one at a time, combining thoroughly. Whisk in the rhubarb puree and vanilla and then give an extra whisk to bring it all together. Switch to a spatula and fold in the urfa-biber and flour. Continue to fold the ingredients together and add the