Persian New Year


March 13, 2013
0 Ratings
  • Makes 72 rich little double-bites
Author Notes

This recipe is inspired by my sister 52er, Fig and Quince. Through her recipes, I have been excited to learn all about Persian food, an impressively healthy cuisine which features alot of whole grains, vegetables, nuts and fruits. Her 'Sweet Rice' or 'Seven Jewel Rice' is a feast dish associated with the Persian New Year. As that holiday is coming up very soon, I created this blondies recipe and named it for the ingredients of coffee, chocolate,walnuts, candied orange, cranberries and coconut. What's the Seventh jewel? Why, YOU, of course!

( This recipe is in the bottom of this pan in the photo, which is for my Four Way Brownies recipe.) —LeBec Fin

What You'll Need
  • 2 sticks (1/2 pound) unsalted butter
  • 1 3/4 cup dark brown sugar
  • 2 large egg
  • 2 teaspoons vanilla extract
  • 1/4 cup Espresso powder dissolved in 1 T boiling water
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup chopped 72% dark chocolate, chopped into chocolate chips size
  • 1/2 cup chopped walnuts
  • 1/2 cup minced candied orange peel
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup chopped dried figs or prunes
  1. Preheat oven to 350 degrees. Prep a 9 x 13 " baking pan by lining it with parchment paper that hangs over 2 opposite ends(for lifting out later.)
  2. In a saucepan, over medium high heat, melt the sticks of butter . Remove the pan from heat and incorporate the brown sugar. Cool slightly and lightly beat in eggs .Add vanilla and coffee.. Whisk together flour, baking powder, and salt. Add to a pan of sugar mixture. Add chocolate through coconut til just combined. Pat down to fill the pan. Then it's just a matter of B,C,C,and C: Bake, Cool, Cut and Consume! . .
  3. Bake for 20-25 minutes, until top is golden brown, and an inserted skewer comes out clean. Cool in the pan on a rack. Lift the ends of the parchment and transfer to a cutting board for cutting.Store in air tight container. Flavor improves after a day or two; texture is better if kept refrigerated.
  4. Note*:Unlike many , I prefer brownies that are not chock full of the additions (nuts, chocolate, etc.). I aimed to keep additions to about 2 cups total per recipe.But if you prefer your brownies chock full, you may want to double the additions.

See what other Food52ers are saying.

  • Fig and Quince
    Fig and Quince
  • AntoniaJames
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

2 Reviews

Fig A. March 16, 2013
Wow, what a deliciously eclectic and decadent list of ingredients. I can only imagine how delicious this must be. Would love to give it a try when I deserve a nice treat. Maybe for the Persian New Year? Thank you for the nod of approval and the homage to Iranian cuisine.
AntoniaJames March 13, 2013
Love this recipe. Clever, and so inviting! Saved! ;o)