Holiday BrowniesCourse: DessertCuisine: AmericanDifficulty: Easy
These are the best brownies. My kids who aren’t fans of cookies or brownies love these (I think it is because nuts are on top not in)If you have a nut allergy, just leave off the nuts. The flavors are awesome and the presentation is beautiful. This is a Christmas request when going to Christmas/holiday parties. The citrus cuts through the richness of the brownies, but these are out of this world amazing. **** BEST MADE 1 DAY BEFORE
1 stick butter, cut up
3 1/2 cups bittersweet chocolate, divided, (about 2 1/2 bags)
2 oz unsweetened chocolate, chopped
2 lg eggs
1/2 cup sugar
1/2 cup packed dk brown sugar
1/4 teaspoon Kosher salt
1 tablespoon fresh orange zest
3/4 cup flour
1/2 cup dried cranberries
1/3 cup raw shelled unsalted pistachios
1/4 cup chopped crystallized ginger, Ginger People Brand has chopped crystallized ginger which I buy
2 oz Lindt white chocolate
- Preheat oven to 350. Line a 13x9x2 inch metal pan with foil or parchment, making sure to have enough to have an over hang, to be able to pull out the brownies. Spray with baking spray.
- Place butter, 1 cup chocolate chips and unsweetened chocolate in a medium bowl set over a steam bath. Stir the mixture until smooth. Remove from water and cool to room temperature.
- Using an electric hand mixer, beat eggs, sugars, and salt in a large bowl, until light and fluffy, about 3-4 minutes. On low speed, slowly add the melted chocolate mixture then follow with the orange peel. Add the flour and beat until just blended. Fold in 1 1/2 cups chocolate chips. Spread into prepared pan.
- Bake for 20 minutes until a tester comes out with moist crumbs. Remove from oven and sprinkle the top with the remaining 1 cup chocolate chips. Let stand 2 minutes then gently spread the melted chocolate all over to create an even layer. Sprinkle with cranberries, pistachios and ginger.
- Place the chopped white chocolate in a clean, dry bowl and microwave for 12 seconds intervals at about 60%of power. Stir until smooth and melted. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour or preferably up to one day.
- Using the overhang, remove the brownies from the pan and place on a smooth and flat surface, Using a hot knife, gently cut the brownies into squares.
- TIPS: Pistachios: I have used roasted pistachios and it add’s another great flavor to these exceptional brownies. CUTTING: I place a knife under running hot water and wipe it dry, then make a cut then repeat with the hot water and make a cut. I have found this makes it a lot easier and cleaner. Also make sure the brownies are well chilled when cutting. Play around I have used dried figs, dried apricots instead of the pistachios. Figs with the pistachios and ginger are an amazing combination, but these brownies look better and more festive with the cranberries, ginger and pistachios.