Hedonism in a pan. Nothing more, nothing less.
Ingredients425 g /15oz semi-sweet(about 60%) chocolate
175 g/12Tb butter softened + a bit extra for the pan
175 g/.8cup sugar
175 g/.8 cup dark brown sugar*
3 eggs
70mL/ 1/3 cup Grand Marnier or Cointreau
1 tsp vanilla extract or 2.5cm of scraped vanilla bean
185g/1.25c flour
.5 tsp salt
Optional Garnish:
1 orange peel, cut into thin strips
250mL/1 cup water
250g/1 cup sugar
Brownies:
1. Preheat oven to 175C/350F.
2. Line a 9x13 baking pan (not glass) with aluminum foil and lightly coat foil with a bit of butter
3. Melt chocolate in a double boiler and allow to cool sligthtly
4. Using a mixer, combine sugars and 175g. butter together. Beat in eggs until combined.
5. Beat in Grand Marnier and vanilla. Beat in chocolate.
6. Using a hand whisk or spatula, mix in flour and salt until completely incorporated.
7. Add mixture to foil-lined pan and bake for 30-35 minutes until center just begins to firm up.
8. Remove from oven and allow to cool in the pan, then add to the freezer for 30 minutes.
9. Remove from freezer and turn the pan upside down onto a cutting surface. Peel away foil and cut into pieces. Keep in refrigerator.
Note: These brownies need to be kept in the refrigerator until eaten.
Candied Orange Peel Garnish:
1. Remove white pith from inside of peel.
2. Bring water to a boil and blanch the peel pieces for 2 minutes.
3. Remove the peels and add sugar. Bring mixure to a boil, stirring to dissolve sugar.
4. Reduce heat to medium-high and add orange peels once again. The mixture should still be slowly boiling. If not, increase heat.
5. Continue cooking for about 10 minutes until the mixure is amber in color.
6. Remove peels to a plate or non-stick surface to cool.
Final Plating:
Serve individual brownies with a piece of orange peel on top of each.