Moustokouloura Brownies, with Grape Syrup
Inspired by Greek moustokouloura cookies, these brownies are made with sweet grape molasses and comforting spices to make a truly divine brownie.
Introduction
These rich and indulgent brownies are a unique twist on the classic Greek moustokouloura cookies with their warm, spiced flavours. The grape molasses adds a deep, fruity sweetness, while hints of earthy spices elevate the flavour profile. Enjoy a generous slice together with coffee on a gloomy day.
Ingredients
| 200g | butter, plus extra for greasing |
| 4 | medium eggs |
| 4 | egg yolks |
| 200g | brown sugar |
| 200g | dark chocolate |
| 25g | grape molasses (petimezi) |
| 200g | plain flour |
| ½ tsp | ground cinnamon |
| ⅛ tsp | ground nutmeg |
| ½ pinch of | ground cloves |
| Zest of 1 | orange |
Method
Preheat the oven to 180°C/160°C fan and grease a 28 x 20cm cake tin with butter.
Whisk the whole eggs, yolks and brown sugar in a mixer at high speed or with a hand-held electric whisk until the mixture becomes light and fluffy.
Put the butter and chocolate into a heatproof bowl and set over a saucepan of simmering water (a bain-marie), making sure the base of the bowl doesn’t touch the water and stirring until smooth. Remove from the heat, let it cool slightly and mix in the grape molasses.
Gradually fold the melted chocolate mixture into the whipped eggs using a spatula, then sift in the flour and add the cinnamon, nutmeg, cloves and orange zest. Gently fold into the wet ingredients until fully incorporated.
Pour the batter into the prepared tin and spread out evenly, then bake for about 15 minutes, or until the edges are set but the centre remains slightly soft.
Serve warm or cold, cut into squares. Store the brownies at room temperature in an airtight container for up to 3 days.
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