Chocolate Brownie With Orange

Chocolate Brownie With Orange

45 minutes

  • Serving Size:   20
  • Weight Watcher Points:   9
  • American
  • dessert
  • ... Ingredients Loading

Preheat the oven to 170C (338 F).

Roast the walnuts in the oven for around 10-12 minutes on a baking sheet.

Divide butter and chocolate bars into small cubes and combine altogether in a heat resistant metal or glass bowl set over a larger bowl full of hot water (bainmarie technique)

Stir the mixture frequently until all the chocolate and butter is melted and smooth.

Remove the bowl out of the hot water and set aside.

Beat the eggs and sugar in a stand mixer till the combination gains a creamy texture.

Add melted chocolate-butter mixture (make sure that it is not hot) to egg-sugar combination and start mixing at medium speed.

Pour in the liqueur and pure orange extract along with the orange zest.

Gradually add the flour and a pinch of salt, mix for an additional 4-5 minutes to make sure that everything is blended.

Stop mixing and add the roasted walnuts into the batter, fold with a rubber spatula till the walnut pieces are combined.

Cover a 23 cm x 23 cm (9 inch x 9 inch) square baking pan with two overlapping aluminum foils larger than the bottom of the pan from each side (this will help you remove the brownie easily by pulling through these excess parts of foils).

Pour the batter into baking pan and bake it at 170C (338 F) for 25 minutes. The looks of the baked brownie might be deceiving. You might think that it is not set even after 25 minutes of baking and if you test with a toothpick you will see that it does not come out too clean. This is quite normal, and in the way that it should be. Do not overbake.

Set aside the brownie to cool down and once they come to the room temperature cut into rectangular bars or square slices depending on your preference.

Chocolate Brownie With Orange

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