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A different take on Ina Garten’s AMAZING Brownies (Chocolate, Cherry, Orange)

Ingredients:

One Box of butter (16oz)
Semisweet Chocolate (1 pound, plus an additional 12 ounces)
Yes, that is a LOT of chocolate!
Bitter Sweet Chocolate (6 oz)
Yup, a little more chocolate
2 tablespoons of vanilla
2 1/4 cups of sugar
1 tablespoon baking powder
1 teaspoon of salt
1 pound of dried cherries rough chopped
Zest of one orange
Orange Extract
(to your personal preferences)

Preparation mode:

Brownies from scratch, adapted from Ina Garten’s Brownie Recipe

Baking is one area where I need to start with a base recipe.  Baking is chemistry mixed with artistry and I’m not educated to know what the right ratios are for achieving baking success.  My dream is to one day attend culinary school so I can learn things like this but until then, I need to use base recipes to alter to my own liking/preferences. 

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet. I use cocoa, instead of flour to intensify flavor and to not add the white color to my brownies)

Melt together the butter, 1 pound of chocolate chips, and the bittersweet chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, sugar, orange zest and add orange extract to your preference (if you haven’t used extract before know that you need to be very conservative as this ingredient packs a punch, start off with a quarter of a teaspoon or less at a time). Stir the warm chocolate mixture into the egg mixture (but temper it) and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the cherries and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut to your preference in size, but know this is very rich.