These brownies, an adult rendering of the childhood favorite s’mores, are the creation of Seattle-area pastry chef Natalie West. The half cup of wine and a dash of black pepper give them a deep, intriguing flavor that is accentuated by the syrah sauce.

Chef West collaborated on the dessert menu at the Purple Café and Wine Bar, at two locations in the area.  A graduate of Western Culinary Institute in Portland, OR, West has trained at many of the finest restaurants in the Northwest including Earth & Ocean and Salish Lodge and Spa. In 2005, and again in 2006, she participated in a James Beard House Dinner with 26brix restaurant. Her fanciful pastry creations have also been featured in publications such as Food Arts.

 

Syrah Brownies

Serving Size: 1 Square; Total Servings: 21

1/2 cup Cocoa powder
1/2 cup Syrah, boiling
1/2 T. Vanilla extract
1 1/2 cup All-purpose flour
1 1/2 cup Sugar
1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
1/2 T. Black pepper
1 cup Mayonnaise
2 ea. Eggs
2 cup Mini Marshmallows
1 1/2 cup Graham cracker crumbs
1/4 cup Sugar
4 oz. Melted butter

Combine graham cracker crumbs, sugar and butter. Press into sheet pan. Bake at 320 degrees for 15 minutes.

In large bowl whisk flour, sugar, baking powder, baking soda, salt and pepper. Whisk cocoa powder, wine and vanilla until smooth. Add to dry mixture. Add mayonnaise and eggs. Mix until batter is uniform. Sprinkle marshmallows onto crust in an even layer. Pour mixture onto pre-baked crust. Bake at 320 for about 30 minutes.

 

Syrah Syrup

Yield: 2 cups

3 cups Syrah
2 cups Sugar
1/4 cup Corn syrup

Combine in saucepan and reduce by a third.

 

 

Edited by Patricia D. Sherman