Luscious Almond And Orange Brownie
Have you ever eaten anything that it's so good that it takes your breath away. So good that the sensation actually takes over all of your taste buds and senses? Well, this is exactly what this brownie does.
This is ingeniously easy recipe and it calls for NONE grams of expensive chocolate. Only good, bitter cocoa powder. So much easier than your usual brownie recipe, so much better. This is not your usual gooey crumbly brownie, this is dense, sophisticated, intense, chewy brownie, a gift send from the seven heavens. It testes expensive and exclusive, it tastes like an award after a long long day at work.
The almond and orange are two rather strong tastes but they complement each other rather well. A bit of bitterness from the almonds to balance the dense sugary brownie taste and a bit of fresh orange zest-ness to balance the heavy chocolate feeling. Perfection! So much better than your store bought 3 days old brownie, so much more aromas and testes. Homemade exquisiteness!
Ingredients:
- 145 grams unsalted butter
- 280 grams of sugar
- 1 cup cocoa powder, unsweetened
- 2 eggs, cold
- 1/4 tsp salt
- 70 grams all-purpose flour
- 1 cup almonds
- 1 large orange's zest
- 1/2 tsp almond extract
- 1/2 tsp orange extract
How-To:
- Preheat the oven to 170C and line a baking tray.
- Place the butter, sugar, cocoa powder and salt in a heatproof bowl.
- Place the bowl over pan of simmering water. Stir until the butter is melted.
- Keep the bowl on the stove up until the mixture is hot enough for you to put your finger in it but you'd like to take it out right away. Stir occasionally and bear in mind that at this point the chocolate mixture won't be shiny and smooth.
- Take of the heat and let it cool down. It should be warm but not hot.
- When it's sufficiently cooled add the eggs, one at a time and stir rigorously. Now the batter should become smooth and liquidy.
- Add the flour and stir in (with a wooden spoon) until there no limps and uneven parts.
- Add the almond and orange extracts, the zest and 3/4 of the almonds. Stir everything in.
- Pour the batter in the baking tray and even it out.
- Sprinkle the other 1/4 of almonds on top of the unbaked brownie and gently press them into it.
- Bake for 35-40 minutes, until a toothpick plunged in the brownie emerges almost completely clean.
- Let cool down completely, between 1 hour and overnight and then cut to squares.
