Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BUTTER | 160 g / 5.64 oz |
| BITTERSWEET CHOCOLATE | 160 g / 5.64 oz |
| ALL PURPOSE FLOUR | 125 g / 1 cup |
| SUGAR | 200 g / 1 cup |
| EGGS | 2 large |
| ORANGE ZEST | 1 Tbsp |
| ORANGE LIQUEUR | 1 Tbsp |
| ORANGE EXTRACT | 0.10 tsps |
| ROASTED WALNUTS | 117 g / 1 cup |
| SALT | 1 pinch |
Chocolate Brownie With Orange
Chocolate Brownie With Orange requires about 45 minutes from start to finish. This dessert has 213 calories, 3g of protein, and 14g of fat per serving. This recipe serves 20 and costs 49 cents per serving. It is a cheap recipe for fans of American food. This recipe from Foodista requires orange zest, orange extract, roasted walnuts, and orange liqueur. 1 person were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so awesome. Try Chocolate Orange Brownie Cookies with Blood Orange Curd, Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate, and Chocolate-Drizzled Chocolate Scones with Chocolate-and-Orange-Speckled Clotted Cream and Orange Marmalade for similar recipes.
Instructions
Preheat the oven to 170C (338 F). Roast the walnuts in the oven for around 10-12 minutes on a baking sheet. Divide butter and chocolate bars into small cubes and combine altogether in a heat resistant metal or glass bowl set over a larger bowl full of hot water (bainmarie technique) Stir the mixture frequently until all the chocolate and butter is melted and smooth. Remove the bowl out of the hot water and set aside. Beat the eggs and sugar in a stand mixer till the combination gains a creamy texture. Add melted chocolate-butter mixture (make sure that it is not hot) to egg-sugar combination and start mixing at medium speed. Pour in the liqueur and pure orange extract along with the orange zest. Gradually add the flour and a pinch of salt, mix for an additional 4-5 minutes to make sure that everything is blended. Stop mixing and add the roasted walnuts into the batter, fold with a rubber spatula till the walnut pieces are combined. Cover a 23 cm x 23 cm (9 inch x 9 inch) square baking pan with two overlapping aluminum foils larger than the bottom of the pan from each side (this will help you remove the brownie easily by pulling through these excess parts of foils). Pour the batter into baking pan and bake it at 170C (338 F) for 25 minutes. The looks of the baked brownie might be deceiving. You might think that it is not set even after 25 minutes of baking and if you test with a toothpick you will see that it does not come out too clean. This is quite normal, and in the way that it should be. Do not overbake. Set aside the brownie to cool down and once they come to the room temperature cut into rectangular bars or square slices depending on your preference.
Brownies on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
