Recipe: Mastic Scented Brownies
In short: these Chios mastic brownies pair rich dark chocolate with the subtle, aromatic note of mastic and a light walnut crunch. Easy to make and perfect with coffee or tea.
In this recipe
Ingredients
- 225 g butter, plus extra for greasing and the parchment
- 240 g high-quality dark chocolate
- 4 eggs
- 3 g salt (½ tsp)
- 200 g brown sugar (1 cup)
- 200 g white sugar (1 cup)
- 4 g mastic powder (2 tsp)
- 10 ml vanilla extract (2 tsp)
- 120 g flour (1 cup)
- 60 g chopped walnuts (or 90 g whole), optional
Instructions
- Grease a 33 × 23 cm pan and line it with buttered parchment.
- Preheat the oven to 180 °C (350 °F). Melt the butter and chocolate together in a bain-marie over gently simmering water, then let it cool slightly.
- Beat the eggs. Add the salt, both sugars, mastic powder and vanilla, and beat until smooth. Pour in the chocolate mixture and combine well.
- Gently fold in the flour until just combined; fold in chopped walnuts now if using.
- Pour into the pan; if using whole walnuts, arrange them on top.
- Bake 35–40 minutes, until the surface shines and the crust starts to crack. Cool in the pan on a wire rack.
Tip: mastic is strong — stick to the 2 tsp of powder. No powder? Freeze a few raw tears for 30 minutes, then crush with a little sugar.
Serving
Serve slightly warm or at room temperature with a cup of coffee or tea.
FAQ
| Question | Answer |
|---|---|
| What does mastic taste like in brownies? | A subtle, aromatic, piney-sweet note that lifts the dark chocolate — present but not overpowering. |
| Can I use mastic crystals instead of powder? | Yes — freeze a few raw tears for 30 minutes, then crush them with a little of the sugar before adding. |
| How much mastic should I use? | About 2 tsp (4 g) of mastic powder for this batch. Mastic is strong, so don't add more. |
More mastic recipes
All you need is a little mastic — grab some and start baking.
