Rich, dense, and filled with chocolate, these One-Pound Chocolate Brownies are often not your grandma’s brownies. The orange marmalade offers depth and retains the brownies moist.
One-Pound Chocolate Brownies
- 2 (4-ounce) bars (230 grams) 70% cacao additional bittersweet chocolate, finely chopped
- 1 cup (227 grams) unsalted butter, cubed
- ⅓ cup orange marmalade
- ⅓ cup half-and-half
- 2¼ cups (450 grams) granulated sugar
- 1½ cups (188 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1 teaspoon (5 grams) baking powder
- 4 big eggs, flippantly overwhelmed
- 1 teaspoon vanilla extract
- 2 (4-ounce) bars (230 grams) 60% cacao bittersweet chocolate, chopped
- Garnish: unsweetened cocoa powder
- Preheat oven to 350°F. Line a 13×9-inch baking pan with parchment paper, and spray pan with cooking spray.
- Inside the excessive of a double boiler, place 70% chocolate and butter. Prepare dinner dinner over simmering water, stirring usually, until mixture is simple. Take away from heat. Stir in orange marmalade and half-and-half.
- In an enormous bowl, whisk collectively sugar, flour, cocoa, and baking powder. Stir in melted chocolate mixture, eggs, and vanilla until moistened. Stir in 60% chocolate. Unfold batter into prepared pan.
- Bake until brownies are beginning to loosen throughout the perimeters, about half-hour. Let cool completely in pan. Sift cocoa powder over cooled brownies sooner than serving.
Malbec Fig Brownies
In a Dutch oven, cook dinner dinner 2 cups Malbec wine over extreme heat until decreased to ⅓ cup. Take away from heat, and add ⅓ cup fig unfold. Let cool completely. Make brownies as directed above, omitting orange marmalade and half-and-half, and together with wine mixture to melted chocolate. (We used Dalmatia Fig Unfold.)
Raspberry Brownies
In a medium saucepan, cook dinner dinner 1 cup raspberry liqueur over extreme heat until decreased to ⅓ cup. Take away from heat, and add ⅓ cup raspberry fruit unfold. Let cool completely. Make brownies as directed above, omitting orange marmalade and half-and-half, and together with raspberry mixture to melted chocolate. (We used Chambord and Hero Premium Pink Raspberry Fruit Unfold.)
Ginger and Peanut Butter Brownies
Stir collectively ⅔ cup crunchy peanut butter and ½ cup heavy whipping cream until simple. Stir in ⅓ cup ginger preserves. Make brownies as directed above, omitting orange marmalade and half-and-half, and together with peanut butter mixture to melted chocolate. (We used Mackays Ginger Preserves.)
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