A good brownie doesn't need much. But sometimes one small addition can take a simple bake somewhere completely unexpected.
We tend to think of spices as belonging in gingerbread, pumpkin pie and Christmas baking. But cardamom, nutmeg, allspice and even freshly cracked black pepper can be wonderful in chocolate cake, brownies and blondies.
The trick is not to make your baking taste like a spice cupboard. It is about adding just enough to make people wonder, What is that?
Cardamom
Cardamom is one of those spices that can completely change a bake. It is fragrant, slightly floral and warm, and particularly good with white chocolate, vanilla and citrus.
Try adding ½ teaspoon of ground cardamom to a batch of blondies. For something a little more adventurous, add orange zest too.
Nutmeg
Nutmeg isn't just for eggnog.
A small amount works beautifully with butter, brown sugar and vanilla. It gives blondies, cookies and cakes a warm, almost mysterious depth without making them taste obviously spiced.
Freshly grated nutmeg has the best flavor, so grate a little directly into your batter.
Allspice
Allspice is another spice that deserves more attention outside traditional holiday baking. It has hints of cinnamon, clove and nutmeg all in one.
Try ¼ to ½ teaspoon in brownies, particularly chocolate brownies. It brings out the richness of the chocolate without overpowering it.
Don't Be Afraid of Black Pepper
This might sound strange, but freshly cracked black pepper is fantastic in dessert.
Chocolate and black pepper are a particularly good combination. The pepper adds warmth and a tiny bit of heat while bringing out the depth of the chocolate.
You don't need much. Try ¼ teaspoon of freshly cracked black pepper in a batch of brownies or chocolate cake and see what you think. Or add some black pepper kernals the top of icing for an unexpected bite, but just a couple as you don't want to overpower the dessert!!!
It is the sort of ingredient that might not be immediately identifiable. People may simply think your brownies taste really good.
Flower Power
Floral flavors can bring an entirely different character to a simple bake. Rose water and orange blossom water are wonderfully fragrant, and you only need a little. Look for them at Middle Eastern grocery stores or specialty food shops.
Try a splash of orange blossom water in a vanilla cake, or a little rose water in a blondie. A pinch of culinary lavender or Rose can be lovely with lemon or vanilla, while a scattering of dried petals makes a beautiful finishing touch.
The key is restraint. Floral flavors should whisper, not shout.
Herb It Up
Herbs aren't just for savory cooking. Some of the most interesting flavors in sweet baking come from herbs you might not immediately think to pair with dessert.
Rosemary is wonderful with chocolate, lemon and orange. Thyme has a delicate, earthy quality that works beautifully with lemon, honey and berries. Basil can be surprisingly good with strawberries, lemon and chocolate, while mint is a natural with rich chocolate desserts.
And don't overlook sage. Used sparingly, its warm, almost buttery flavor can be delicious with brown sugar, apple, pear or caramel.
The key is to use herbs with a light hand. You want a hint of something unexpected, not a dessert that tastes like dinner.
Citrus Brightness
Citrus can completely lift a sweet bake. A little lemon, lime, orange or grapefruit juice in the batter adds freshness, while the zest brings an even more concentrated hit of flavor.
Try orange with chocolate, lemon with vanilla or berries, or lime with coconut. And don't throw away that beautiful rind. Finely grated zest makes a simple, fragrant garnish for cakes, brownies, blondies and cookies.
For an extra citrus hit, finish with curls of zest, candied peel or a light citrus glaze.
Add a Little Liquor
A splash of your favorite liquor can also transform a simple bake. You can also add your favourite juice concentrate.
Try:
Rum + chocolate
A natural match for brownies and chocolate cake.
Bourbon + brown sugar
Especially good in blondies.
Grand Marnier + chocolate and orange
A beautiful combination for a rich chocolate cake.
Kahlúa + chocolate
Adds another layer of coffee flavor to chocolate desserts.
You don't need much. A tablespoon or two is often enough to add depth without making the dessert taste like a cocktail.
Start With a Good Bake, Then Play
One of the things we love about baking is that a recipe doesn't always have to be the end of the story.
Start with a really good brownie, blondie or cake, then make it your own.
Add cardamom. Try some orange zest. Grate in a little nutmeg. Crack over some black pepper. Fold in chocolate chips or toasted nuts. Finish with a sprinkle of flaky sea salt.
And don't be afraid to experiment. Some of the best flavor combinations happen when you try something that sounds just a little bit unexpected.
At Secret Kiwi Kitchen, we make our baking mixes to give you a delicious starting point. Where you take them from there is entirely up to you.
That's the fun of baking. There are no rules saying a brownie has to stay just a brownie.