After two decades of crafting brownies, one might think I'd exhausted every possible flavour combination. Yet here I am, fresh off a plane from Sicily, my suitcase laden with Bronte pistachios and my notebook bursting with ideas that will transform our beloved brownie selection.
I've always maintained that exceptional brownies begin with understanding ingredients at their source. That's what led me to Catania, a city living in the shadow of Mount Etna, where the volcanic soil produces some of the finest pistachios, citrus and coffee beans I've ever encountered.
Wandering the streets of Catania for the first time, many of the buildings are coated in black from Etna's sulphur, giving the streets a gritty, worn feel. Yet, the vibrant graffiti and raw energy reveal a charm that's impossible to ignore.
The morning after landing, I found myself at a cramped espresso bar off Via Etnea, watching the locals knock back their morning ristrettos. The barista, catching my obvious fascination with his ancient Gaggia machine, began explaining the specifically Sicilian approach to coffee roasting. The beans, darker than what we typically use in our espresso brownies, create a profound depth that I knew immediately would elevate our recipe. (Keep an eye out for our new Mount Etna Espresso brownie next month - it's a proper coffee lover's brownie if ever there was one.)
But the real revelation came in Bronte, a short drive from Catania. I've been using pistachios in our bakes for years, but these were something else entirely. Smaller than their Iranian cousins, with an intensity of flavour that left me properly gobsmacked. The locals call them "green gold," and after tasting them fresh from a producer who's been growing them for three generations, I understand why. We've already secured a regular supply - they'll be featuring heavily in our spring collection.
The citrus was another eye-opener. At La Pescheria market, amongst the swordfish and sea urchins, I discovered blood oranges that put our usual suppliers to shame. There's a chap there, Giuseppe, who's been selling citrus for forty years. He taught me his grandfather's technique for candying orange peel, a method I've spent the past week adapting for our brownies. The result is something rather special - intense orange notes that cut through the rich chocolate without becoming cloying.
It's funny, after all these years of baking, you think you know everything there is to know about flavour combinations. Then you travel 1,500 miles and realise you're still a student. The Sicilians have this brilliant knack for balancing sweet and savoury, the cannoli is the perfect example, slightly salty ricotta in a crispy shell normally and pistachio that goes without saying. Such combinations that have inspired our upcoming collection:
1. Bronte Pistachio & Sea Salt Brownie (using proper Sicilian sea salt, naturally)
2. Blood Orange Dark Chocolate Brownie (with that candied peel I've been banging on about)
3. Mount Etna Espresso Brownie (dark and properly grown-up)
4. Sicilian Pistachio & Fresh Mint Brownie (trust me on this one)
5. Cannoli Ricotta & Pistachio Brownie
6. Homemade Pistachio Cream (already available in Kanufa Brownies & Pistachio Brownies)
6. Tiramisu Blondie
There's something rather poetic about bringing these centuries-old Sicilian flavours back to our little corner of Britain. Every time we bake a batch, we're not just making brownies - we're telling a story about volcanic soil, Mediterranean sun, and the generous people who shared their culinary wisdom with a grateful British baker.
Now, if you'll excuse me, I've got some pistachios to shell. These beauties don't prepare themselves.
