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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, cut into 4 pieces
3 oz unsweetened chocolate* (See Notes Below), finely chopped
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp vanilla extract
3/4 cup cake flour, sifted
3/4 cup orange flavored dark chocolate (chopped into small pieces the size of chocolate chips OR bittersweet chocolate chips, semisweet chocolate chips, peanut butter chips or white chocolate chips
Optional Toppings
Cream Cheese Frosting (see recipe below)
Chocolate Ganache Topping (see recipe below)
Preheat oven to 350. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease the aluminum foil or lightly spray with non-stick cooking spray. Set aside.
In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.
Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (or a bit longer if using a metal pan opposed to a glass pan). Do not over bake. Transfer the pan to a wire rack and let cool completely.
If desired, frost with Cream Cheese Frosting or Chocolate Ganache Topping when brownies have cooled completely.
Cream Cheese Frosting (optional)
1 (8 oz) pkg cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 tsp grated orange zest
2 cups confectioners sugar
Beat cream cheese and butter in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in orange zest and confectioners sugar. Spread topping evenly over completely cooled brownies. Refrigerate for 30 minutes or until topping is slightly firm.
Chocolate Ganache Topping
6 oz semisweet chocolate, chopped
3 tbsp unsalted butter, room temperature
2 tbsp whipping cream
Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over cooled brownies in pan.
Chill brownies until ganache is set, about 2 hours. Cut into 9 squares. (Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.) Makes 9 large brownies. Lift brownies out of pan using the overhang on the two opposite sides of the pan. Cut into 2 1/2-inch squares.
Note: These brownies can be frosted with a Cream Cheese Frosting, a Chocolate Ganache, or just made plain. Either way, they're very nice.
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DARK CHOCOLATE BROWNIES WITH CREAM CHEESE FROSTING
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, cut into 4 pieces
3 oz unsweetened chocolate* (See Notes Below), finely chopped
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp vanilla extract
3/4 cup cake flour, sifted
3/4 cup orange flavored dark chocolate (chopped into small pieces the size of chocolate chips OR bittersweet chocolate chips, semisweet chocolate chips, peanut butter chips or white chocolate chips
Optional Toppings
Cream Cheese Frosting (see recipe below)
Chocolate Ganache Topping (see recipe below)
Preheat oven to 350. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease the aluminum foil or lightly spray with non-stick cooking spray. Set aside.
In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.
Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (or a bit longer if using a metal pan opposed to a glass pan). Do not over bake. Transfer the pan to a wire rack and let cool completely.
If desired, frost with Cream Cheese Frosting or Chocolate Ganache Topping when brownies have cooled completely.
Cream Cheese Frosting (optional)
1 (8 oz) pkg cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 tsp grated orange zest
2 cups confectioners sugar
Beat cream cheese and butter in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in orange zest and confectioners sugar. Spread topping evenly over completely cooled brownies. Refrigerate for 30 minutes or until topping is slightly firm.
Chocolate Ganache Topping
6 oz semisweet chocolate, chopped
3 tbsp unsalted butter, room temperature
2 tbsp whipping cream
Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over cooled brownies in pan.
Chill brownies until ganache is set, about 2 hours. Cut into 9 squares. (Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.) Makes 9 large brownies. Lift brownies out of pan using the overhang on the two opposite sides of the pan. Cut into 2 1/2-inch squares.
Note: These brownies can be frosted with a Cream Cheese Frosting, a Chocolate Ganache, or just made plain. Either way, they're very nice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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