The Backstage Baker

Slutty Brownies

Bars, Chocolate, Wine and Unwind April 25, 2014 Leave a comment

These are just the epitome of decadence. I mean, brownies with a chocolate chip cookie AND an Oreo cookie layer???? I must admit I take issue with them being called “Slutty” Brownies (I mean, why not “Dirty Boy” or “Gigolo” Brownies??) but that’s what they’re called, so . . .

Anyway, these are so good that the Backstage Baker made these twice — once for a Wine and Unwind and once for a social with the Jersey Boys company (the theaters are across the street from each other. All Broadway is family!)

Slutty Brownies

Ingredients:

Cookie layer:
1½ cup flour
1 tsp baking powder
1 egg
1½ sticks butter, melted
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 tsps vanilla extract
1 cup chocolate chips
Pinch of salt

1 package of Oreo cookies

Brownie layer:
1/2 cup cocoa powder
1/2 cup boiling coffee
3/4 stick butter, melted
1/2 cup vegetable oil
3 eggs
1 1/2 tsps vanilla
2½ cups sugar
1½ cups flour
Pinch of salt

Method:

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13″ brownie pan with parchment paper and grease the paper.
2. For the cookie layer: Mix the wet ingredients for the cookie layer (egg, butter, and vanilla) with the sugar until smooth. Mix the rest of the cookie layer ingredients except for the chocolate chips. Stir into the wet ingredients in small increments into everything is well mixed. Stir in the chocolate chips. Pour into the pan and cover the entire bottom surface evenly.
3. Add a layer of Oreo cookies on top of the chocolate chip cookie layer. As much of the surface should be covered as possible without overlapping cookies.
4. For the brownie layer: Whisk the cocoa powder into the boiling coffee until there are no clumps. Add the oil and butter, and again stir until smooth. Mix in the eggs and vanilla, making sure the mixture before adding is cool enough the eggs will not cook. Once this is all smooth, stir in the sugar.Stir in the flour, salt, and mix until smooth.
5. Pour the brownie batter all over the Oreos.
Bake for an hour. Allow to cool for two hours before serving.

More than just wine at WINE AND UNWIND

The layers

Susannah Schulman who plays Barb, along with a million other roles

The completed batch

Actor Christopher Gurr enjoying a bite

Layering the cookies

The cookie layer

Michael McKean enjoying a taste.

Cherry Tartlets

Cheesecake, Tarts March 22, 2014 Leave a comment

I’ve fallen behind on my blogging responsibilities — Cub Scout Den mother duties and working at KINKY BOOTS has filled my time. But better late than never — this is a sweet, sweet recipe that is also very easy to make. Our James served them at a baby shower he whipped up for Crystal Dickinson and Brandon Dirden. (Brandon, as you may or may not know, plays Martin Luther King in ALL THE WAY. Crystal played Francine/Lena in CLYBOURNE PARK.)

Wine and Unwind will return shortly — James has been tweaking a recipe for Mini-Chocolate Cakes with Peanut Butter Cream that he’ll be sharing sooner rather than later (I hope!).

Cherry Tartlets

Ingredients:

For the dough:
8 ounce package cream cheese 1 cup butter or margarine
2 cups flour
1/2 tsp. baking powder 1/4 tsp. salt

Filling:
8 ounce pkg. cream cheese
4 Tablespoon milk
8 Tablespoon powdered sugar
1 Can Cherry Pie Filling

Method:

1. Let cheese soften at room temperature. Cream together with butter.

2. Mix together next 3 ingredients; combine with creamed mixture. Wrap dough in waxed paper. Chill 4 hours or overnight.

3. Divide dough into balls about the size of walnuts. Place each ball in a 2″ muffin cup. Press dough on bottom and sides of muffin cups. Prick with fork. Bake in 350 degree oven 20 minutes or until lightly browned.

4. For the filling:
Soften cream cheese at room temperature. Mix together with milk and sugar. Place a spoonful in each cooked tartlet shell.

5. Using a can of Cherry pie filling, place a couple cherries over cheese filling.

Yield: 48 tarts

The happy parents-to-be Crystal and Brandon.

Breakaways — Not (Breaking) Bad at All!

Candy, Chocolate, Wine and Unwind February 27, 2014 Leave a comment

“All the Way” is almost two weeks into the preview part of putting together a Broadway show, having begun its previews on February 11. James always says that previews are often harder than technical rehearsals. During tech, the hours are long but you go through the show in order from beginning to end. During previews, you are onstage with sets and lights, and these rehearsals jump throughout the show to focus on the problem parts, so cast and crew are kept on their toes. They are in for almost-daily rehearsals from 12:30pm – 5:30pm, then crew and stage managers are called at 6:30pm for an 8:00pm show, then the production staff and stage managers finish the evening with a production meeting. Stage managers are in for more than 12 hours a day.

It rather goes without saying that James did not have the luxury of baking something too elaborate or time-consuming for their first Wine and Unwind at the theater. So, he turned to a tried and true PTA bake sale recipe I’d sent him a while ago, adding his own distinctive fillip with chopped almonds and flaked sea salt on top of the chocolate. They were a hit with the wine. (James also thought they were appropriate since “All the Way” stars Bryan Cranston, star of the TV series “BREAKING BAD”!)

Salty Chocolate Breakaways

Ingredients:
1 sleeve Saltine crackers
1 cup sugar
1 cup butter (2 sticks)
1 bag Nestle’s chocolate chips
1 Tablespoon Flaked Sea Salk
1/4 finely chopped almonds

Method:
1. Line a cookie sheet with aluminum foil, then place Saltine crackers on foil.
Melt butter in microwave, then add sugar to butter and stir. Evenly spread the butter and sugar mixture on crackers and bake in a preheated 350°F oven for 20 minutes.

2. Remove from oven and sprinkle chocolate chips over entire cookie sheet. Return it to the oven just long enough to melt the morsels.

3. Remove from oven and spread chocolate evenly. Sprinkle on salt and almonds and then place in refrigerator to cool. When cool, peel back the foil and break into pieces.

Who knew that a Cotes du Ventoux would pair so beautifully with saltines, butter, sugar and chocolate?

Production Stage Manager Matthew Farrell, Production Assistant Sarah Perlin, Cast Member Robert Petkoff, Follow Spot Operator John Kelly.

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Cakes, Chocolate, Wine and Unwind January 31, 2014 Leave a comment

For last Sunday’s Wine and Unwind after Week #2 of rehearsal, James made these fantastic Triple Chocolate Cupcakes with a red wine chocolate glaze. (The balsamic vinegar in the topping really brings out the chocolate.) He’s made Red Wine Chocolate Brownies in the past (for recipe click here), but these are on a whole different level. (Can I just say that this recipe contains one of my favorite instructions ever: “Pour in the wine, vanilla, oil and eggs.” It just sounds so, well, Classic in that Roman/Greek mythological sense.)

Regarding the show, James tells me that it is Shakespearean in its epic scope. You’ve got assassinations, war, power struggles, and hubris playing out against the backdrop of 1960s America. This production, by the way, originated last year at Cambridge’s American Repertory Theater and received stellar reviews (here’s just one, from Variety). Previews for this Broadway production begin on February 10 and the show is a strictly limited engagement, only running through June 29, so get those tickets now!!

It’s been whirlwind of rehearsals so far — about half the cast did the ART production, but the rest are new to the show, so the vibe in the rehearsal room has been intense. And the cast is onstage for a week of tech starting this Tuesday! So soon! They’ll need all the chocolate they can get.

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Cupcake Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoom baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
6 eggs
1 1/2 cups red wine (James used a Malbec, but any full-bodied red will do)
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup dark chocolate chips (melted)

For Red Wine Chocolate Glaze:
2 1/2 cups dark chocolate chips
1 14oz. can sweetened condensed milk
1/2 cup red wine (same as used in the cupcakes)
1/2 cup Karo syrup
4 teaspoons balsamic vinegar

Additional chocolate to shave for decoration

Method:

For cupcakes:
1. Preheat oven to 325º F.
2. Line 2 cupcake pans. (Tip: After you line the pans, spray the liners with some non-stick spray. It will keep the cupcakes from sticking to the paper. Don’t spray if you are using the foil liners or the cupcakes will fall out when you are icing)
3. In a large mixing bowl sift together the flour, sugar, baking powder, salt and cocoa powder. Mix everything so that it is evenly distributed.
4. Make a “well” in the center of the dry ingredients. Into the well, pour in the wine, vanilla, oil and eggs. Mix on low speed until combined and lump free.
5. Pour in the melted chocolate chips and mix until thoroughly combined.
6. Fill lined cupcake pan. Fill each liner to the top. Important to do this so you get a nice dome on each cupcake.
7. Bake for 20 to 25 minutes. The cupcakes will puff quite a bit, and when done should be slightly firm to the touch, but be able to spring back.

Let cool slightly before dipping in chocolate wine topping.

For topping:
1. Microwave everything in a microwave safe bowl for two minutes.
2. Remove from microwave, carefully, and stir until smooth and shiny.
3. Let cool, and dip cupcake tops into the chocolate. Repeat after they’ve set up a bit. Garnish with shaved chocolate.

World Peace Cookies

Cookies January 21, 2014 Leave a comment

The Backstage Baker is Back on Broadway! After taking a holiday hiatus (where he went back to Wisconsin to bake with his mother and brew beer with his brothers,) James is back in rehearsals, this time for “All the Way” starring Bryan Cranston as LBJ. It’s a limited run, and it looks like it promises to be a hot ticket, so get yours NOW!

Sunday was the first “Wine and Unwind” with the company, and in honor of Martin Luther King, Jr,’s birthday, James baked World Peace Cookies. These were originally baked by Pierre Herme for his restaurant Korova off the Champs Elysees in Paris. Dorie Greenspan included the recipe in her book “Paris Sweets” but called them World Peace Cookies because her neighbor became convinced that a daily dose of these cookies was all that is needed to ensure planetary peace and happiness.

The wine served was a sublimely matched South African Pinotage from House of Mandela.

World Peace Cookies

Ingredients:

1 1/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons total) unsalted butter, room temperature
2/3 cups (packed) light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur del sel (you can also use 1/4 teaspoon fine sea salt)
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Method:

1. Sift the flour, cocoa and baking soda together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

2. Turn off the mixer. Pour in the dry ingredients. If using a stand mixer drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. I just used a wooden spoon to mix and it worked well and I did not have to worry about over mixing.

3. Toss in the chocolate pieces and mix only to incorporate. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

4. Center a rack in the oven and preheat the oven to 325 °F. Line two baking sheets with parchment or silicone mats. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.)

Arrange the rounds on the baking sheets, leaving about 1 inch between them. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be.

5. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Brandon Dirden, who plays Martin Luther King, Jr., enjoying World Peace.

Production Assistants Sarah Perlin and Laura Wilson.

Voice and Text Director Rebecca Clark Carey

Salted Chocolate Caramels

Candy, Chocolate, Holiday December 20, 2013 Leave a comment

Okay, I’ve hijacked this blog once again to post a recipe of my own. Well, not exactly my own, it actually comes from the now sadly defunct “Gourmet Magazine,” circa 2006. But this is my go-to Christmas gift. Some people bake scads of holiday cookies and while I’ve done that too, it’s these Salted Chocolate Caramels that people actually remember and ask for, year after year. So here’s the recipe.

One important note: Candy thermometers and specific temperatures can make a recipe sound onerous and difficult, but the secret to this one is to read it all the way through each time you make it. I know, you’re ALWAYS supposed to read recipes all the way through, but I’m lazy and don’t. Trust me when I tell you I’ve thrown out just about as many batches as I’ve given away. And really, it’s all because I forget to read through the recipe. Just do it. It’s really not that hard. (The recipe, that is!)

Salted Chocolate Caramels
(from Gourmet Magazine, 2006)

Ingredients:
2 cups heavy cream
10 1/2 oz fine-quality dark chocolate (no more than 60% cacao if marked), finely chopped
1 3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into tablespoon pieces
2 teaspoons flaky sea salt such as Maldon
Vegetable oil for greasing

Method:
1. Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.

2. Bring cream just to a boil in a medium-sized saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.

3. Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot (I like to use a ceramic-coated, Le Creuset-style Dutch oven) over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.

4. Carefully pour in chocolate mixture (be warned: mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Be precise about this temperature — anything above 255 will give you an almost solid, hard candy.

5. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan or else your finished product will have a burnt flavor to it.)

6. Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.

7. Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up.

8. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

Yield: 64 caramels

More notes: Additional sea salt can be pressed onto caramels after cutting.

Caramels keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 2 weeks or they can be wrapped in 4-inch squares of wax paper; twist ends to close.

Check out my pal Miranda Levenstein’s recipe blog here — she has this recipe posted there too, but with how-to pictures.

Egg Nog and Chocolate Babka – A Sublime Holiday Partnership

Bread, Chocolate, Drinks, Holiday December 10, 2013 Leave a comment

Now these next two recipes are from me, not our Backstage Baker, but he has given his seal of approval for both. And, if I do say so myself, they really are a perfect treat for the holidays. I made them both last Sunday and enjoyed them with my boys after we participated in a local Messiah sing-a-long.

I just have to digress and tell you about this Messiah. On one level, I must confess, it was the most ear-cringingly bad rendition of this holiday classic that you are ever likely to hear. The orchestra was chaotic, the singers were pitchy, and no one, it seemed, could count. Handel must have been rolling over in his grave.

However, it was, conversely, also one of the most magical Messiahs I’ve ever experienced. Everyone involved was in the same boat – all doing our very best to steer through the treacherous waters of a very sophisticated and difficult oratorio. And we all had to approach it with the same sense of enthusiasm and willingness to fail in order to perform. No one could judge anyone else because, well, no one knew their part perfectly. My inner soprano, of course, sat next to my inner critic, and they tsk’d and humpf’d and shook their heads at the untold mistakes swirling about: “If you’re going to be THIS bad, then don’t do it at all!” they cried. However, we collectively refused to buy into negativity and pushed on regardless. And every once in a while we all got it together and were rewarded with a glorious, perfect chord or three. Like in the Hallelujah – everyone could belt that out and it was divine. Those few moments of sublime partnership made the rest of it all worthwhile. And, in the end, isn’t that what the holidays (and life) are all about?

Light Egg Nog

I love egg nog, but it’s often so heavy and fatty that I can’t eat anything else after a glass. And who wants to miss eating all those delectable holidays treats? So, I’ve experimented over the years with various “light” recipes that I’ve found in magazines and on the Internet, and this is what I’ve come up with. My kids ask for it every year and now, they can even (mostly) make it themselves!

Ingredients:

2 cups milk
2 large strips orange or lemon zest
1 vanilla bean (or 1 tsp. vanilla extract)
2 large eggs + 1 egg yolk
1/3 cup sugar
1 teaspoon cornstarch (dissolve it thoroughly in 1 tablespoon of warm water to avoid lumpy nog!)
White run or bourbon (optional. Do not give liquored up nog to children.)
Ground nutmeg, for garnish (freshly grated if you have it!!)

Method:

1. Combine 1 1/2 cups milk and citrus zest in a medium saucepan. Split vanilla bean in half and scrape out seeds. Add seeds and pod to pot and bring to a simmer.

2. Meanwhile, whisk eggs, cornstarch and sugar in a medium bowl until pale yellow.

3. Gradually pour hot milk mixture into egg mixture, whisking constantly, then pour back into saucepan. Place over medium heat and stir constantly with a wooden spoon until slightly thickened, about 8 minutes.

4. Remove from heat and immediately stir in last 1/2 cup of milk to stop the cooking. Sit bottom of pot into a large bowl with ice and water, stirring until cool. Chill further in fridge until ready to serve.

5. Removed zest strips and vanilla pod. Spike with liquor, if desired and garnish with nutmeg.

Bread Machine Chocolate Babka (adapted from Cooking Light Magazine, 2009)

Ingredients:

For babka dough:

3/4 cup warm, 1% milk
6 tbsp. sugar
1/2 tsp. vanilla extract
1 large egg yolk, lightly beaten
1/4 tsp. salt
2 1/4 tsp. active dry yeast
1 2/3 cups all-purpose flour
1 1/4 cups bread flour
5 tbsp. butter, cut into pieces

For babka filling:
1/2 cup sugar
3 tbsp. unsweetened cocoa
1/2 tsp. ground cinnamon
1/4 tsp salt
4 oz. mini chocolate chips (or finely chopped semi sweet chocolate bar)

Method:

1. Put all dough ingredients (in order listed above) into bread maker and set on “Dough” setting. When dough is complete, remove from bread maker and stretch/roll/knead it out into a 16″ square.

2. Sprinkle filling over dough, leaving a 1/2″ border around the edges.

3. Roll up dough tightly, then twist, pinching seam and ends to seal. Fit dough into bread loaf pan that has been coated with cooking spray. Allow to rise for 45 minutes.

4. Bake in 350* oven for approximately 40 minutes (until brown on top and sounding hollow when rapped on bottom.)

5. Coo1 completely (or at least mostly) before slicing, otherwise it will fall apart!

NOTE: I have split the dough into thirds and made mini-babkas in mini-loaf pans. These make excellent holiday gifts!

Red Wine Brownies

Chocolate, Wine and Unwind November 9, 2013 Leave a comment

Yup, you read that right — RED WINE in your Brownies. How’s that for multi-tasking??

Sadly, the Time to Kill cast needed a lot of red wine last Sunday as their closing notice went up the following Tuesday. So, if you haven’t had a chance to see the show, hurry on down because their last performance will be Sunday, November 17.

Anyone who’s in theater knows full well that it’s call “Show Business”, not “Show Art” or “Show The Audiences Love it.” Nope, it’s a business, pure and simple, and if the people aren’t buying tickets, the show can’t be sustained. Sigh. It’s always such a shame to see all that hard work end so abruptly but those are the breaks, folks. No doubt everyone, our Backstage Baker included, will be quickly moving on to other projects. Let’s send them all our very best mojo!

Now, on to the red wine brownie recipe:

Red Wine Brownies

Ingredients:

5 oz. unsweetened chocolate , melted
(or 1 cup cocoa + 4 tbs oil)
1-1/2 stick butter (3/4 cup)
1 cup cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 cup sugar
2 tbsp. superfine sugar
2 large egg
2 tsp. vanilla extract
1 bottle (23.5 oz) dark red wine (zin/syrah/merlot/etc)
1/4 cup brandy

Method:

1. In a saucepan, combine wine and 1/2 cup sugar. Stir to dissolve and bring to a rolling boil. Reduce heat and simmer until reduced to about 1/2 cup. Let cool.

2. Preheat oven to 350. Combine cake flour, baking powder, and salt into a mixing bowl.

3. Stir together chocolate and butter. When chocolate mixture is smooth, whisk in remaining sugar, then eggs one at a time. Fold into flour mixture until loosely combined.

4. Fold in wine syrup and stir until most lumps have disappeared.

5. Pour into 9×13″ greased and floured brownie pan.

6. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. (Better undercooked than overcooked.) When cool, combine superfine sugar with brandy and brush over brownies.

7. I then drizzled melted white chocolate over the top for a dramatic effect. (Of course you did, James! Because red wine and chocolate simply wasn’t enough!!)

IN A HURRY? Cheat. Use Brownie Mix, but add a cup of good dark chocolate chips or chunks or shavings, replace the water with the red wine syrup, and replace the vegetable oil with good old fashioned butter.

Happy Halloween Peppers

Holiday, Real Food November 3, 2013 Leave a comment

A Time to Kill opened on October 20, 2013. Here’s a photo of James and his stage management staff at the gala opening night party!

L. to R.: David Sugarman (Assistant Stage Manager), Jeff Brancato and Veronica Falborn (Production Assistants) and the Backstage Baker himself, James Latus!

But since opening night, James has been slowly getting back into the swing of cooking and baking. And he couldn’t resist making this Halloween-themed dinner the other night. Easy peasy and fun for all ages!

Ingredients:

6 bell peppers, any color (but orange is the Halloweeniest, yeah?)
1 pound ground chicken or beef
1 egg
1 1/2 cups of cooked rice
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
1/2 cup chili sauce
1/4 cup prepared yellow mustard
3 tablespoons Worcestershire sauce
1 teaspoon Herbs de Provence
1/4 teaspoon salt
1/4 teaspoon pepper

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch or larger baking dish.

Lightly mix together the ground chicken, egg, rice, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, herbs, salt, and pepper in a bowl.

Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the meat stuffing, and place them into the prepared baking dish so they lean against each other.

Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

Secret Ingredient Brownies

Bars, Chocolate, Gluten-free, Vegan, Wine and Unwind October 9, 2013 Leave a comment

Lest you think James has abandoned baking for (gah!) supermarket treats, just know that he has been swamped with rehearsals and tech and rehearsals and previews and rehearsals and . . . Well, you get the picture. Opening a Broadway show is a very time-consuming endeavor, and A Time to Kill is a big one with lots of pyrotechnics, a turntable and lots of light cues. (Check out the Broadway trailer here.) Anyway, between it all, James has been practically living at the John Golden Theatre. So he’s had little time for baking. (Hopefully, after A Time to Kill opens on October 20, James will be able to share some more recipes!)

But before all the madness with tech and rehearsals and previews began, James created the following recipe for the Company’s last Wine and Unwind in the rehearsal space. There are a number of cast members who are gluten-free and/or vegan, which is quite the challenge. But our Backstage Baker is not to be denied — he is all-inclusive! Herewith, then, is a divine brownie recipe made with — drum roll please — BLACK BEANS!!

Black Bean Brownies

Ingredients:

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 1/2 tablespoon cocoa powder- dutch or regular
1/2 cup quick oats
1/4 teaspoon salt
1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.)
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
1 tablespoon pure vanilla extract
1/2 teaspoon baking powder
2/3 cup vegan chocolate chips* (not optional. Omit at your own risk.)
Optional: more chips, for presentation

* Enjoy Life is a good brand of vegan chips.

Method:

1. Preheat oven to 350 F. Grease an 8×8-inch baking pan.

2. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) No seriously, keep blending. Stir in the chips, then pour mixture into pan. Optional: sprinkle extra chocolate chips over the top.

3. Bake the black bean brownies for 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

The happy cast getting ready to enjoy James’ treat!!

The Backstage Baker

Slutty Brownies

Cherry Tartlets

Breakaways — Not (Breaking) Bad at All!

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

World Peace Cookies

Salted Chocolate Caramels

Egg Nog and Chocolate Babka – A Sublime Holiday Partnership

Red Wine Brownies

Happy Halloween Peppers

Secret Ingredient Brownies

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