Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
1/2 cup (1 stick) unsalted butter, diced
3 1/2 cups bittersweet chocolate chips (about 21 ounces), divided
2 ounces unsweetened chocolate, chopped
2 large eggs
1/2 cup super fine sugar
1/2 cup (packed) dark muscovado sugar
1/4 teaspoon sea salt
1 tablespoon finely grated orange peel
3/4 cup all purpose flour
1/2 cup dried cranberries
1/3 cup shelled unsalted natural pistachios
1/4 cup chopped crystallized ginger
2 ounces high-quality white chocolate chopped
Orange Brownies with Pistachios, Cranberries and Candied Ginger Recipe
This recipe is adapted from Bon Apetit
1. Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Butter foil. Place butter, 1 cup chocolate chips, and unsweetened chocolate in medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.
2. Using electric mixer, beat eggs, super fine sugar, muscovado sugar, and salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.
3. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20-30 minutes. Remove from oven; sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle cranberries, pistachios, and ginger over.
4. Place white chocolate in small glass custard cup. Microwave on low in 10-second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour and up to 1 day. Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.
Makes 24
