MOM, LISTEN TO YOUR DAUGHTER.
MAKE THESE NOW.
If you do, you will be the happiest mommy in the world.
If you don't, WELLLLLL... You're missing out. Big time.
I know the first thing out of my mommy's mouth is going to be,
"No fair, I can't find blood oranges in this town!"
I agree, it's not fair. It's actually a travesty. But have no fear you can use any orange and it will be amazing. I am sure every single one of you has seen and drooled over the cover of the most recent "BON APPETITE" issue. If you haven't, get in your car and drive to your nearest store and look at the cover. There will be drool on the floor infront of you within 2.2 seconds.
Allison has been secretly torturing me with it out on display in her spot in the dressing room. Every "5" I waltz into the dressing room and see this heavenly stack of ooey gooey brownies winking at me.
"BAKE MEEEEEE" they say in a calling tone. "BAKE MEEEEEEE!"
OKAY FINE! I WILL! BUT I WILL HAVE MY OWN TAKE ON YOU LITTLE NUGGETS!
I decided to once again carry on with my citrus obsession.
And delete the walnuts.
Because my mom says so.
She never allowed nuts in our desserts growing up...
YES MOMMY DEAREST!
So my twist. Add blood orange zest to the brown butter. And use the best cocoa powder around... Valrhona.
The result... The deepest darkest brownies you've ever sawwwwww. These babies are black. And you know once you go black, you never go back.
I'm gunna call these BLOOD BROWNIES. Because they are as necessary to life as blood. Or maybe just because they have blood orange in them... YOU DECIDE!
Now when you make these. Be alone. If you have a husband, send him to golf. If you have a child, give them a cardboard box to build a spaceship. And take the pan. To a quiet corner. Grab a ginormous glass of milk. And a couple napkins. And be happy for the rest of your life.
Please and thank you.
BLOOD BROWNIES:
AKA: Brown Butter Brownies with blood orange
Ingredients:
Vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup (Valrohna) unsweetened cocoa powder
1 teaspoon vanilla extract
2 teaspoons water
2 teaspoons finely ground espresso
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all-purpose flour
zest of a blood orange
Directions:
Position oven rack in bottom third of oven and preheat to 325º. Line an 8- by 8-inch metal baking pan with foil. Press foil firmly against the sides of the pan and leave a 2-inch overhang. Coat foil with nonstick spray and set pan aside.
In a medium saucepan, melt butter and orange zest over medium heat. Once butter has melted, continue cooking for 5 minutes, stirring often, until butter has stopped foaming and has turned a light brown color. Remove from heat and immediately add sugar, cocoa, vanilla, water, espresso powder and salt. Stir until combined and allow to cool for 5 minutes. Add eggs to chocolate mixture one at a time, whisking well after each addition. When mixture is thick and shiny, add flour and whisk until blended. Continue whisking vigorously for 60 strokes. Pour batter into pan.
Bake for 30 minutes, until a toothpick comes out with only a few moist crumbs attached. Cool completely in pan set on a wire rack. Using the foil, lift brownies from pan. Cut into 16 pieces. Serve immediately or store at room temperature in an airtight container for 2 days.
Adapted from Bon Appétit, February 2011
MAKE THESE NOW.
If you do, you will be the happiest mommy in the world.
If you don't, WELLLLLL... You're missing out. Big time.
I know the first thing out of my mommy's mouth is going to be,
"No fair, I can't find blood oranges in this town!"
I agree, it's not fair. It's actually a travesty. But have no fear you can use any orange and it will be amazing. I am sure every single one of you has seen and drooled over the cover of the most recent "BON APPETITE" issue. If you haven't, get in your car and drive to your nearest store and look at the cover. There will be drool on the floor infront of you within 2.2 seconds.
Allison has been secretly torturing me with it out on display in her spot in the dressing room. Every "5" I waltz into the dressing room and see this heavenly stack of ooey gooey brownies winking at me.
"BAKE MEEEEEE" they say in a calling tone. "BAKE MEEEEEEE!"
OKAY FINE! I WILL! BUT I WILL HAVE MY OWN TAKE ON YOU LITTLE NUGGETS!
I decided to once again carry on with my citrus obsession.
And delete the walnuts.
Because my mom says so.
She never allowed nuts in our desserts growing up...
YES MOMMY DEAREST!
So my twist. Add blood orange zest to the brown butter. And use the best cocoa powder around... Valrhona.
The result... The deepest darkest brownies you've ever sawwwwww. These babies are black. And you know once you go black, you never go back.
I'm gunna call these BLOOD BROWNIES. Because they are as necessary to life as blood. Or maybe just because they have blood orange in them... YOU DECIDE!
Now when you make these. Be alone. If you have a husband, send him to golf. If you have a child, give them a cardboard box to build a spaceship. And take the pan. To a quiet corner. Grab a ginormous glass of milk. And a couple napkins. And be happy for the rest of your life.
Please and thank you.
BLOOD BROWNIES:
AKA: Brown Butter Brownies with blood orange
Ingredients:
Vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup (Valrohna) unsweetened cocoa powder
1 teaspoon vanilla extract
2 teaspoons water
2 teaspoons finely ground espresso
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all-purpose flour
zest of a blood orange
Directions:
Position oven rack in bottom third of oven and preheat to 325º. Line an 8- by 8-inch metal baking pan with foil. Press foil firmly against the sides of the pan and leave a 2-inch overhang. Coat foil with nonstick spray and set pan aside.
In a medium saucepan, melt butter and orange zest over medium heat. Once butter has melted, continue cooking for 5 minutes, stirring often, until butter has stopped foaming and has turned a light brown color. Remove from heat and immediately add sugar, cocoa, vanilla, water, espresso powder and salt. Stir until combined and allow to cool for 5 minutes. Add eggs to chocolate mixture one at a time, whisking well after each addition. When mixture is thick and shiny, add flour and whisk until blended. Continue whisking vigorously for 60 strokes. Pour batter into pan.
Bake for 30 minutes, until a toothpick comes out with only a few moist crumbs attached. Cool completely in pan set on a wire rack. Using the foil, lift brownies from pan. Cut into 16 pieces. Serve immediately or store at room temperature in an airtight container for 2 days.
Adapted from Bon Appétit, February 2011
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