It was my friend Rebecca’s birthday and she is a big Fireball aficionado. Not really sure why, but that’s besides the point. We were having a conversation about birthday baking, and I told her that the entire point of having a friend who bakes is that you can get whatever you want, and aren’t limited to chocolate/vanilla/whatever else the bakery has in stock. Naturally, this turned into a request for Fireball brownies.
I wasn’t sure exactly how to approach this (and have them not taste like trash) but decided on a cinnamon brownie with Fireball soaking syrup, and an ermine fireball frosting. I wanted some of the actual Fireball to come through, but not necessarily that much.
CINNAMON BROWNIES (adapted from Sally’s Baking Addiction)
- 145 g unsalted butter
- 250 g (1.25 cups) granulated sugar
- 70 g cocoa
- 1 tsp cinnamon
- ¼ tsp. salt
- 1 tsp. vanilla
- 2 eggs
- 55 g (½ cup) cake flour
- Line an 8″ X 8″ pan with parchment paper, and preheat oven to 325F.
- At low heat, melt the butter on a stovetop. Once the butter has mostly melted, add in the sugar, cocoa, cinnamon, and salt.
- Mix thoroughly until well blended (it will be somewhat gritty). Let the mixture cool for a few minutes.
- Add in the vanilla and eggs, and mix well.
- Stir in the flour. Do not over mix.
- Pour batter into baking pan and even out with a spatula. Bake for 25 – 30 minutes. A toothpick should come out clean / with a few crumbs.
- Allow brownies to cool on a cooling rack
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp Fireball
- Heat the sugar and water until reduced.
- Stir the Fireball into the sugar mixture.
- Use a pastry brush to brush the mixture on the brownies immediately before the glaze hardens
ERMINE FIREBALL ICING
- 100 g whole milk
- 2 tbsp Fireball
- 100 g granulated sugar
- 2 tbsp cake flour
- 1 tsp. corn starch
- 115 g unsalted butter, softened
- pinch of salt
- In a saucepan, heat up the milk, half of the Fireball, granulated sugar, flour, and corn starch.
- Whisk the mixture until it thickens and starts to boil.
- Once the mixture is boiling, remove from heat and stir in the rest of the Fireball.
- Strain the mixture into a bowl and put a piece of plastic wrap on top to prevent a skin from forming.
- When the milk mixture has cooled, whip the butter in a stand mixer until very soft.
- Add the milk mixture into the butter gradually and mix well.
- Add the pinch of salt into the icing and mix well.
- Ice the brownies, and refrigerate to set.