This was my third attempt at making brownies. The first batch was a divine combination of gooeyness and fudginess and all that is good in this world..There were no words except mmmmmm’s! There was another word and this was the opinion of our awesome friends. Not sure I can write how he described the brownie on this blog. I am thinking I have to go by blog etiquette or something. Well, let’s just say it was the bomb! In all honesty, I thought at first that I had messed it up and under-cooked it but boy was I wrong. So, that was batch numero uno.
Batch number 2 was good but you couldn’t use that word I can’t write. Now I have you all trying to figure out the word when I can probably even type it..but I won’t..ha! Two did not have the gooeyness, and fudginess and awesomeness that number one had. It was cakier and the taste did not quite give the impression that all is right in the world.
Batch number three I made when I went to visit my parents. My mom loves brownies and I kept promising and had to stay good on that promise. Now, number three is the one in the picture. It was very good, had a different meaning altogether. It was dark, rich, fudgy and complex. Wonderful aroma and flavor, which I think came from the orange zest, Grand Marnier and Callebaut cocoa powder. I was going back and forth on whether to use semi-sweet or bittersweet chocolate chips. I ended up using Ghirardelli semi-sweet (regular size as I did not have the mini ones), which is not pictured below simply because I had forgotten to take it out. I get dizzy with excitement when I make brownies so forgive me. I have used Lindt chocolate for brownies but I mostly use good old Ghirardelli. I have to say that from now on I will use this cocoa powder. Feel free to try a different one and experiment. Careful of that sugar high 🙂
And here it is in all its glory. Mama loved it and could not stop! Everyone fell under its spell…MwaHaHaHaHa. Make it now!
Recipe taken from Los Angeles Times
1/2 cup (1 stick) butter plus more to butter the dish
1/2 pound bittersweet chocolate
3/4 cup packed brown sugar
1 teaspoon vanilla
1 tablespoon Grand Marnier
1 1/2 teaspoons lightly packed grated orange peel
1/4 cup best-quality cocoa
1/4 cup flour
1/8 teaspoon salt
1/2 cup mini chocolate chips
1. Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.
2. Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Grand Marnier, then the grated orange peel.
3. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.
4. Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.
5. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.
6. Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if desired.