I disappointed on this recipe. Say what?
I brought these brownies to a girl’s night with tapas and wine and amazing women. My girlies have grown accustomed to my oat flour/quinoa flour/honey/agave treats that they naturally assumed these brownies were good for them. Not. Even. Close. It’s made with unbleached all-purpose flour and cane sugar. Seldom occurance in my kitchen. This recipe was uncalled for. Completely unprecedented. Not baked upon request. Freehanded out of the will of a sugar crazed dual personality (did I tell you I’m a Gemini?) and cut into large boozed up squares. I’ll try to never do it again. Ever. That was a lie.
Orange Liqueur Brownies. Drunken Dark Chocolate Brownies. Moist Orangey Cakey Brownies. I don’t know what to call these dern things, but I can tell you this: I set out to make a fudgy brownie that was packed with so much chocolatey sweetness that one brownie ONE would kick my craving for something sweet. And I ended up with a cakey brownie that is packed with so much chocolatey sweetness that there’s just no way I could stop at one. No way. They gave me a mighty fine sugar hangover the next day. What do you call a brownie that has just the right amount of orangey liqueur, sprinkles of ground chocolate on top, a fluffy texture that goes down so easy that it just makes sense to eat more? I don’t know, but here’s the recipe. Damned if you do, damned if you don’t….so that means you might as well “do” cause we’re all do-ers here.