LCBO Food & Drink Holiday 2018

BAKING  FOR ONE & ALL

LOW-SUGAR STICKY TOFFEE BROWNIES WITH BRANDY CUSTARD SAUCE

1 tbsp (15 mL) brandy 1 tsp (5 mL) vanilla extract 1 Arrange rack at centre of oven. Preheat to 325°F (160°C). 2 Lightly butter a 9 x 9-inch (2.5-L) metal bak- ing pan. Line bottom with parchment, over- hanging edges on 2 opposing sides. Set aside. 3 In a medium bowl, sift flour with cocoa pow- der and salt. In a medium saucepan, combine dates with water. Bring to a boil, then reduce heat to medium and rapidly simmer, stirring occasionally, until dates are very soft and most of the liquid has evaporated, about 5 minutes. Reduce heat to medium-low. Using a spatula, carefully stir and mash dates until a consistent paste forms, 2 to 3 more minutes. Remove from heat and stir in butter until completely melted. Transfer to a large bowl. 4 Whisk eggs into date mixture, 1 at a time, until fully incorporated after each addition. Whisk in 2 tsp (10 mL) vanilla. Fold in flour mixture just until no streaks remain. Scrape into prepared pan; smooth top. 5 Bake in centre of oven until the centre of the brownie is springy to the touch, 25 to

Refined sugar is completely replaced with cooked Medjool dates that not only provide their sweetness but a rich and fudgy texture to these incredibly moist brownies. These may be served warm with Brandy Custard Sauce poured overtop or can be cooled to room tem- perature and stored in a cookie tin to have on hand as you would a classic brownie. BROWNIES ¾ cup (175 mL) unsalted butter, cubed, plus extra 1 cup (250 mL) all-purpose flour ¾ cup (175 mL) Dutch process cocoa powder ½ tsp (2 mL) salt 2 cups (500 mL) pitted and packed Medjool dates 1½ cups (375 mL) water 3 eggs 2 tsp (10 mL) vanilla extract

30 minutes. Transfer to a wire rack to let cool, 10 minutes. 6 Meanwhile, in a medium bowl, combine hon- ey with egg yolks and cornstarch. In a medium saucepan, bring milk with brandy and 1 tsp (5 mL) vanilla just to a simmer over medium- high heat. Slowly pour half of milk mixture into yolk mixture, whisking constantly, until combined. Whisk mixture back into sauce- pan and set over medium-low heat. Continue cooking, whisking constantly, until thickened, about 1 minute. 7 Lift brownies out of pan and cut into 12 squares. Serve warm with brandy custard sauce or let cool completely and store in an air- tight container. Serves 12

WHAT TO SERVE Baron Otard VSOP Cognac LCBO 36855, $84.95 Smirnoff Ice Light Black Cherry & Soda LCBO 450452, 4 pk, $9.95

BRANDY CUSTARD SAUCE 3 tbsp (45 mL) good-quality honey 2 egg yolks

1½ tsp (7 mL) cornstarch 1 cup (250 mL) whole milk

186  FOOD & DRI NK HOLIDAY 2018