We decided to make brownies for a Super Bowl party we went to (I know, we’re a few days behind on posting) and naturally, Skyler wanted to get creative. We had a few oranges laying around, ready to be used. Skyler found a recipe that looked awfully tasty (you can find it here and at the bottom of this post). The recipe is designed after a chocolate terrine–think dense, silky, and almost fudgey. We had a great time making them, but they didn’t turn out quite the same as in the picture. They were still a huge hit at the party and I’m finding myself craving one now… We topped them with the whipped cream and they were a tasty treat!
Double Orange Dark Chocolate Brownies with Orange Blossom Whipped Cream
Recipe loosely adapted from Earthbound Farm Organic Farmstand
- 20 oz semi-sweet chocolate chips
- 2 sticks unsalted butter
- 1 1/2 tbsp instant espresso powder
- 1 tbsp vanilla extract
- 1/4 tsp orange extract
- 1/2 cup plus 2 tbsp unbleached all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chopped walnuts or pecans
- 3 large eggs
- 1 cup plus 2 tbsp sugar
- 1 tbsp orange peel
Preheat oven to 350 degrees.
Line a 13 x 9 x 2-inch baking pan with foil. Generously butter or spray the foil.
Melt the chocolate and butter in a medium saucepan over medium-low heat, stirring constantly, until melted and smooth. Add the espresso powder, vanilla, and orange extract and stir to blend. Cool the mixture for 15 minutes. (You’ll be adding eggs later, and don’t want to accidentally cook them!)
Whisk together the flour, baking powder, and salt. Add the nuts and orange peel; toss to coat evenly.
Whisk the eggs and sugar in a large bowl until just blended. Add in the cooled chocolate mixture and stir until just blended. Add in the flour mixture and, again, stir until just blended. (Overbeating will result in deflated brownies.) Pour the mixture into the foil-lined pan.
Bake the brownies for 35 to 40 minutes, or until a tester inserted in the middle comes out with moist crumbs attached. Cool the brownies completely in the pan and stick them in the refrigerator for 6 hours. (Eating them sooner is definitely ok; just know that the texture is so fudgey that they won’t hold together in your hand, and need to be refrigerated for 6 hours to properly congeal). Keep chilled.
To make the orange blossom whipped cream: in the bowl of an electric mixer fitted with the whisk attachment, beat 1/2 cup of cream with a few tablespoons of powdered sugar (to your taste) and one tablespoon of orange blossom water.