Recipe by Darkhunter
This is, without a doubt, one of the best brownie recipes I have ever tried. The recipe is from the AARP Nov/Dec magazine. Wanted to post here so it wouldn't be lost. A little does go a long way, because these are so rich! If needed for a cookie exchange, you could cut these into 1" squares. If for yourself, cut more generously. If you need to serve a crowd, increase the recipe by 2 1/2 times and bake in a 9"x13" pan. They will need a little more time in the oven this way. Make sure to test for doneness with a knife.
Top Review by Mean Mary
This sounds delicious. Has anyone tried this with what would be the correct measurements for a 9X13 inch pan, and what would the baking time be. I have a church picnic coming up and would like to make these. Thanks in advance!
- 78.07 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml ground ginger
- 3.69 ml ground cinnamon
- 0.25 ml ground cloves
- 73.94 ml unsalted butter, cut into 5 pcs
- 113.39 g bittersweet chocolate or 113.39 g semisweet chocolate, coarsely chopped
- 118.29 ml granulated sugar
- 59.14 ml light brown sugar, packed
- 2 large eggs
- 4.92 ml pure vanilla extract
- 1 grated orange, zest of
- 236.59 ml chopped walnuts (Used pecans because that is what we had and it was still great)
- 118.29 ml plump dried cherries (make sure they are soft)
Directions See How It's Made
- Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
- In a medium bowl, whisk together the flour, salt and spices.
- Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
- Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
- Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
- When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
- Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.