Orange Brownies

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The New York Times recipe’s name for these brownies is “supernatural,” and after tasting them, I’m inclined to agree!  The addition of orange zest is my own touch, but I happen to love the combination of chocolate and orange in chocolate bars, so why not orange-flavored brownies?

Update: I discovered that if you drizzle key lime cream cheese glaze over these brownies, they become even more delicious.

Original recipe

Orange Brownies
Adapted from Julia Moskin in the New York TImes

Yield: 15 large or 24 small brownies

  • 16 tablespoons (2 sticks) butter, more for pan and parchment paper
  • 8 ounces bittersweet chocolate
  • 1 cup dark brown sugar (such as muscovado) OR 1 cup granulated sugar+generous dollop of molasses
  • 1 cup granulated sugar
  • 4 eggs
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free OR all-purpose flour
  • 2 tablespoons citrus zest (I used the zest from 2 cuties, but an orange or even a lemon should be fine)
  • ½ cup chopped walnuts OR 3/4 cup whole walnuts (optional)
  1. Preheat oven to 350ºF.  Butter a 9″ x 13″ baking pan and line with buttered parchment paper.
  2. In the top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate, and sugars together.  (Actually, I melted everything together in a small non-stick pot over very low heat, but that runs the risk of burning the chocolate.)  If using just granulated sugar plus molasses, you’ll add the molasses in a later step.  Don’t worry if the mixture looks somewhat grainy at this stage.
  3. Cool mixture slightly.
  4. While it’s cooling, whisk eggs in a large bowl or mixer.  Whisk in molasses, if using.
  5. Whisk in salt and vanilla.
  6. Whisk in chocolate mixture and stir in zest.
  7. Fold in flour just until combined.  (Don’t worry about over-mixing if you’re using gluten-free flour.)  If using chopped walnuts, stir them in.
  8. Pour batter into prepared pan.  If using whole walnuts, arrange on top of batter.
  9. Bake 35-40 minutes, or until shiny and beginning to crack on top.
  10. Cool in pan on rack.  The brownies will be a lot easier to cut and handle if you cool them completely first.  Of course, they also taste great warm if you don’t mind using a spoon to help scoop out portions!
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