Fireball Brownies

Roopa

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.

fireball brownies (1 of 1)

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)

INGREDIENTS

  • 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

DIRECTIONS

  1. Line an 8″ X 8″ pan with parchment paper, and preheat oven to 325F.
  2. At low heat, melt the butter on a stovetop. Once the butter has mostly melted, add in the sugar, cocoa, cinnamon, and salt.
  3. Mix thoroughly until well blended (it will be somewhat gritty). Let the mixture cool for a few minutes.
  4. Add in the vanilla and eggs, and mix well.
  5. Stir in the flour. Do not over mix.
  6. 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.
  7. Allow brownies to cool on a cooling rack

FIREBALL GLAZE

INGREDIENTS

  • 2 tbsp sugar
  • 2 tbsp water
  • 1 tbsp Fireball

DIRECTIONS

  1. Heat the sugar and water until reduced.
  2. Stir the Fireball into the sugar mixture.
  3. Use a pastry brush to brush the mixture on the brownies immediately before the glaze hardens

ERMINE FIREBALL ICING

INGREDIENTS

  • 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

DIRECTIONS

  1. In a saucepan, heat up the milk, half of the Fireball, granulated sugar, flour, and corn starch.
  2. Whisk the mixture until it thickens and starts to boil.
  3. Once the mixture is boiling, remove from heat and stir in the rest of the Fireball.
  4. Strain the mixture into a bowl and put a piece of plastic wrap on top to prevent a skin from forming.
  5. When the milk mixture has cooled, whip the butter in a stand mixer until very soft.
  6. Add the milk mixture into the butter gradually and mix well.
  7. Add the pinch of salt into the icing and mix well.
  8. Ice the brownies, and refrigerate to set.

fireball brownies (1 of 1)


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