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.
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)
- Preheat oven to 350ºF. Butter a 9″ x 13″ baking pan and line with buttered parchment paper.
- 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.
- Cool mixture slightly.
- While it’s cooling, whisk eggs in a large bowl or mixer. Whisk in molasses, if using.
- Whisk in salt and vanilla.
- Whisk in chocolate mixture and stir in zest.
- 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.
- Pour batter into prepared pan. If using whole walnuts, arrange on top of batter.
- Bake 35-40 minutes, or until shiny and beginning to crack on top.
- 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!