Just when you thought you couldn't level up your brownie game any more, Ayesha Curry sweeps in with horchata brownies. I decided to test out the recipe myself, and the smell of the brownies baking was so irresistible, I could hardly wait to take them out of the oven. I'm a chocolate lover, don't get me wrong, but these brownies are all about the horchata.
If you've never had the drink before, horchata is a traditional Latin American drink, and Ayesha Curry's brownies feature the best parts of it: the intense almond flavour, the cinnamon, the vanilla, and the rice milk — all of which pair exceptionally well with semisweet chocolate. The brownies themselves are deliciously decadent on their own, but if you're patient enough to let them cool for an extra 30 minutes (a challenge, I know!), the added glaze will bring you to horchata heaven. Made with rice milk and sugar, and flavoured with rum and cinnamon, the glaze is nutty and creamy but not excessively sweet, and it's the perfect way to step up your dessert game.
If you’re in a pinch, Ayesha Curry says you can use boxed brownie mix as a base. Just add the vanilla extract, almond extract, cinnamon, and almonds.
1 (12 oz.) bag semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
1 cup loosely packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup slivered almonds
1 cup unsweetened rice milk
1/2 teaspoon ground cinnamon
1 tablespoon rum
About 2 cups confectioners' sugar
For the Brownies:
- Preheat the oven to 325°F. Coat a 13-by-9-inch baking pan with cooking spray and line with parchment or foil, leaving some overhang. Spray again with cooking spray.
- Melt the chocolate chips and butter together in a large bowl set over a saucepan of simmering water. When melted, stir until smooth. Remove the bowl from the saucepan and whisk in the brown sugar and granulated sugar. Whisk in the eggs, one at a time, followed by the vanilla extract and almond extract. Stir in the flour, cinnamon and salt until just combined. Fold in the almonds.
- Spread the batter in the prepared pan. Bake until the brownies are just set and a toothpick inserted in the center comes out almost clean, 40 to 45 minutes. Cool completely on a rack.
For the Glaze:
- Bring the rice milk to a boil in a small skillet. Boil until reduced to about 2 tablespoons, 3 to 4 minutes. Stir in the cinnamon and rum until smooth. Let cool completely. Transfer to a medium bowl and whisk in the confectioners' sugar, 1/4 cup at a time, to make a smooth, spreadable glaze.
- Spread the glaze over the cooled brownies and set aside until hardened, about 30 minutes. Cut the brownies into 16 squares.
- Brownies, Desserts
- Total Time
- 24 minutes, 59 seconds