LCBO Food & Drink Spring 2026

damp, fudgy crumbs. Cool in the pan for at least 1 hour before cutting into 24 squares. Makes 24 brownies WHAT TO SERVE: Amaro Montenegro Italian Liqueur LCBO 601484, $36.55

5. With the mixer on low, slowly stream the warm chocolate-gochujang mixture into the egg mixture. Increase speed to medium and mix until the batter is emulsified and shiny.

6. Add flour to bowl and fold in with a spatula until no streaks remain.

7. Scrape into prepared pan and level. Sprinkle with hazelnuts and flaky salt. Bake 30 to 35 min utes until a toothpick inserted in centre shows Follow our recipe developer’s advice and sip a profound, bittersweet, herbal amaro—a traditional Italian treat that is as complex in terms of flavour as the brownies themselves. ai17744427488_200178Thermea_Spa_Village_WhitbyPub_LCBO_CMYK_Print_2.pdf 1 2026-03-25 8:45 AM

FUDGY GOCHUJANG BROWNIES Eric Kim, a writer for The New York Times , broke the internet with a gochujang cookie recipe. Until then, it was hard to imagine a paste of fermented chili, soybeans and rice in anything sweet, but the proof was in the cookie—it’s been given a full 5 stars by over 10,000 readers. And it proves gochujang deserves a place in your cupboard, and in your brownies. Don’t send these off with the kids to a bake sale—keep them for late-night adulting alongside a nice amaro. 1 cup (250 mL) hazelnuts 21/3 cups (580 mL) sugar 1/2 cup (125 mL) packed dark brown sugar 2 bars (each 100 g) 70% chocolate, preferably Lindt, chopped 1/3 cup (80 mL) gochujang 5 large eggs 3/4 cup (175 mL) canola oil 2 tsp (10 mL) vanilla extract 11/2 cups (375 mL) Dutch process cocoa powder 12/3 cups (400 mL) all-purpose flour 1 tsp (5 mL) flaky salt 1 cup (250 mL/2 sticks) unsalted butter, cut into pieces, plus more for buttering pan 1. Butter a 9 x 13-inch (23 x 33-cm) pan and line with parchment, leaving overhang on the two long sides. Preheat oven to 350°F (177°C). 2. Toast nuts in oven for 10 to 12 minutes or until they are caramel-coloured. If they came with their skins attached, enclose in a kitchen towel and rub to remove as much as you can. Roughly chop the nuts and set aside. 3. Melt butter in large pot over medium-low heat. Add both sugars and whisk to break up brown sugar. As soon as mixture is hot, remove from heat. Add chocolate and gochujang. Whisk until no clumps remain. Set aside. 4. In a large bowl, combine eggs, oil and vanilla. Add the cocoa powder and beat with an electric mixer on medium speed until glossy and fully blended, about 1 minute.

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SPRING 2026 ————————