Brownies with vanilla icecream and marron glacé

We pair this typical American dessert, named after its color, with the spicy and rich Vermouth di Torino Rosso IG Superiore by Calissano.

Ingredients:

225g of quality dark chocolate (I use Venchi), 225g butter, 135g 00 flour, 15g unsweetened baking chocolate powder, 225g granulated sugar, 4 large eggs ½ teaspoon baking yeast and a pinch of salt.

Directions:

Melt the chocolate at a low heat bain-marie together with the butter and then let it cool.

Mix together the flour, yeast, chocolate baking powder and salt.

Break and whip the eggs in a bowl until they become creamy and have almost tripled in volume.

Add in the melted chocolate and delicately stir from bottom to top in order not to whip it. Do the same with the flour-powders making sure not to create any lumps.

Take a 20x20cm baking pan (the size is essential) and line it with parchment paper which should extend above the sides of the pan to make it easier to remove the cooked brownie. Use this paper rather than buttering the pan to ensure the brownie does not stick to the pan when you remove it.

Pour in the mix and level it out.

Pre-heat the oven to 180°C and place the pan on the middle shelf. Bake for 40 minutes without opening the oven. After 40 minutes, poke the brownie with a toothpick to see if it’s done. If any brownie sticks to the pic, continue baking for another 5 minutes.

Once done, let the brownie cool for 10 minutes before removing it from the pan. Cut the brownie into 9 squares.

If you want, you can add 150g of crushed walnuts to the dough.

Serve the brownies warm with a scoop of vanilla ice cream on top and, if you like them, add some marron glacé to garnish the dish.

Wine to pair: 

(by Stefania Vinciguerra)

Vermouth di Torino Rosso IG Superiore Calissano

Bright red color. Intense and complex aromas of aromatic herbs and spices. With the first sip it fully releases the traditional taste that derives from the typical bitter note of wormwood (Artemisia), moderated by the citrus scents of bitter orange and grapefruit backed by a spicier base of thyme and bay leaf. Fine structure and persistent finish on an elegant vanilla note. 

History: Vermouth was produced for the first time in Turin, in 1786, in the small store of Antonio Benedetto Carpano. From his intuition of adding some essences of herbs and spices to a wine, then bringing it to an alcohol by volume around 18 degrees in order to favor its preservation, this traditional Italian aperitif was born. In 1991, it was included among the EU denominations, without production regulations and other specifications, but in 2017, the new IG was born with its disciplinary that enhance, above all, the origin of Vermouth di Torino: both the base wine and the herbs must be of Piedmonts origin.

Producer: Casa Vinicola Luigi Calissano e Figli was founded in Alba in 1872. In their winery, with very modern criteria, they produced not only the classic wines of the Langhe and the classic method sparkling wines, but also Vermouth, the aromatized wine then inevitable on Piedmonts tables.

Base wine: Gavi (from Cortese grapes) and Nebbiolo.

Herbs and other ingredients according to the disciplinary: the characterizing ingredient must be Artemisia absinthium and/or pontica, cultivated in Piedmont. Other herbs allowed, from ancient times collected and cultivated in Piedmont, are yarrow, chamomile, hyssop, savory, marjoram, clary sage, elder, thyme. Spices include cinnamon, cardamom, cloves, coriander, nutmeg, vanilla and saffron. Each producer keeps his recipe secret.

Serving temperature: 6°C.

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