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.
- 1 stick unsalted butter
- ¼ cup coconut milk or an additional ½ stick of butter
- ½ cup unsweetened cocoa powder Ghirardeli
- ½ cup sweet ground chocolate powder + more for sprinkling on top Ghrardelli
- 1/3 cup Cointreau
- 3 eggs
- 1 tablespoon pure vanilla extract
- 2 cups brown sugar
- 1 cup flour
- 1-1/2 teaspoons salt
- ½ teaspoon baking powder
Preheat the oven to 350 degrees. Prepare a parchment lined or oiled baking dish (I used a square 8” x 8” casserole dish).
In a saucepan, combine butter, coconut milk and heat to medium low, stirring constantly. Once butter is melted, add the two types of chocolate powder, stir until all chunks of cocoa powder are dissolved and the substance is thick. Remove from heat and add the Cointreau, stir and set aside.
In a mixing bowl or mixer, combine the eggs, vanilla extract and brown sugar. Mix just until creamed (lumps of brown sugar are dissolved). Add the butter/chocolate mixture from the saucepan to egg/brown sugar mixture. Mix just until combined.
In a separate bowl, combine all purpose flour, baking powder and salt. Whisk/stir to combine.
Add the flour mixture to the “wet” mixture. Mix just until the flour is combined.
Bake 35 – 40 minutes until brownies test clean. Sprinkle extra ground chocolate on top. It tastes like an orange & chocolate glazed doughnut. Whodda thunk it?