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Saturday, February 28, 2015

Orange-glazed Brownies

In the early 90s I started to read cookbooks for recreation. This was a bit of a challenge because I lived outside United States and my skills in other languages were (and are) poor. The only library available to me was a small one set up in a "support unit" for use of American NATO personnel and their families. Still I found it entertaining to read about food and my interest has continued, leading to a somewhat risky and expensive hobby for me. I have a hard time resisting the temptation to buy the cookbooks I read and hesitate to admit how many I have acquired. When we returned to the large libraries in Virginia I indulged my reading habit regularly. One of the earliest recipes I culled from a library book is the following. It is still one of my favorites and it continues to perform for me even though I no longer live near sea level.


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Orange-glazed Brownies


Source:  Cookie Classics (a Better Homes and Gardens publication which looks like it may be out of print)
Yield: 8X8 pan

For the brownies:

4 oz. unsweetened chocolate, chopped
1/2 c butter (1 cube)
1 c sugar
2 eggs
2 teas finely shredded orange zest (this is easiest to do with a rasp grater)
1 teas vanilla
3/4 c flour
1/2 c chopped walnuts or pecans

Preheat the oven to 350F.

Combine the chocolate and butter in a saucepan and heat over low heat, stirring until melted. Off the heat stir in the sugar, eggs, orange zest and vanilla and beat by hand just until combined. Add the flour and nuts and stir but only until the flour is incorporated.

In an ungreased 8X8 baking pan, spread the batter smoothly. Place in the oven and bake for 30 minutes or until a cake tester comes out dry. Cool on a wire rack. When completely cooled top with glaze.

For the glaze:

1/3 c whipping cream
3 oz. finely chopped semisweet chocolate or 1/2 c chocolate chips (I've used bittersweet, too)
1 teas orange zest

Bring the cream to a simmer over medium heat or in a closely monitored microwave. Remove from heat and  gently stir in the chopped chocolate or chips and add the orange zest. Cover and allow to sit for 3 minutes until chocolate is melted. You may find that the chips don't melt completely until you stir for a few minutes. Let the glaze cool for 5 minutes then pour on to the brownies and spread it evenly. Let the brownies sit at room temperature until the glaze has set, at least an hour. Cut and serve; I like these cut somewhat smaller than usual since they are so rich.

Notes:

Some Ghirardelli chocolate chips are pretty big. I advise chopping them before using in the glaze. If you can get your hands on some Callebaut chips, they work wonderfully here.

I've lined my pan with foil the last couple of times I've made these, leaving excess foil so I can lift the brownies out of the pan before cutting. I find it easier to cut the brownies on a cutting board and I also don't cut into the finish of my baking pans which ultimately leads to rust.


1 comment:

  1. Oh wow, you know my address... :) good idea on the tin foil usage. My chocolate chips are all gone, I sure enjoyed them.

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