Rating:
100% of 100
These are by far the best brownies I've ever had. And they are easy to make!
Servings: 9 (or 16, if you like really small brownies)
5 Ounces High Quality Dark Chocolate (at Least 72 Percent Cacao), finely chopped
5 Ounces Butter (1 stick plus 2 tablespoons) plus extra for greasing
1/2 Tablespoon Chipotle Chile Powder, or 1T aleppo chilis
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Powdered Ginger
1 Teaspoon Kosher Salt
1/2 Teaspoon Orange Flower Water
1 Cup Flour
1/2 Cup Chopped Walnuts
1/8 Cup Diced Preserved Orange Peel (optional)
1 Orange, zested
1 1/2 Cups Sugar
3 Eggs, at room temperature
- Adjust oven rack to middle position and preheat oven to 350°F.
- Melt the chocolate and butter with the chile, cinnamon, ginger and salt in the microwave in a microwave-safe mixing bowl for 1 minute, stir and heat for additional 15 seconds as needed. Set aside to cool. Add orange flower water.
- Mix flour, nuts, preserved orange and orange zest.
- Butter and flour an 8" pan or use a silicone baking pan.
- Add sugar to the mixing bowl and mix well. When combined, add the eggs. Mix till smooth, then fold in the flour/nut mixture.
- Transfer to the baking pan. Bake until the brownies feel firm and a paring knife poked into the center comes out clean (you still want a few crumbs to stick), about 50 minutes.
- Set the pan on a wire rack and cool completely. Remove from pan and sprinkle with a mixture of chipotle powder and powdered sugar. Slice into 9 large, 16 medium, or 25 small squares, and serve.
Notes:
To greatly improve the texture and flavor, wrap the brownie slab in plastic and let it sit for several hours or up to overnight at room temperature.
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