Prep 30 mins
Cook 25 mins
Chocolate and orange together -- one of my favorite flavor combinations. I found this recipe after a neighbor gave me a gift of some homemade orange marmalade, way too much for us to have on toast alone.
- 1 1⁄2 cups pecans or 1 1⁄2 cups walnuts
- 10 tablespoons unsalted butter
- 5 ounces unsweetened chocolate
- 1 cup good-quality orange marmalade
- 3 tablespoons vanilla extract
- 1 teaspoon orange extract
- 1 cup bleached all purpose flour
- 1⁄2 teaspoon salt
- 4 large eggs
- 1 1⁄3 cups granulated sugar
- Preheat the oven to 375 degrees F.
- Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
- Remove and cool, then break them into pieces and reserve.
- Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
- In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
- Cover and heat until the chocolate is almost completely melted.
- Remove from the heat.
- Uncover and stir until smooth.
- Add the marmalade, stirring until it has melted and combined with the chocolate.
- Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
- Sift the flour and salt and reserve.
- In the bowl of a mixer or by hand, beat the eggs until frothy.
- Add the sugar and beat until light colored and thickened (about 5 minutes).
- With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
- Add the flour and salt.
- Scrape the bowl and beat just until the flour has been combined.
- Do not overbeat.
- By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
- Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan.
- Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
- Full flavor develops after 24 hours.
- Serve alone or topped with ice cream.
Excellent brownies. I never had orange and chocolate together in brownies before but we loved the combination. I had to make a small change to this recipe because I only had 4 squares of unsweetened chocolate I added 1 ounce (square) of semi sweet chocolate and I was also out of the extracts, so I skipped the vanilla and just added 1 teaspoon of orange juice. Delicious even though we couldn't wait for 24 hours as the recipe suggests. Thanks for posting this keeper.
Very good brownie. Have made this twice, once with regular marmalade and the second time with English cut. My sister loved this the first time, but all she said when I made it the second time was "WoW".
Thanks Mirj, this recipe deserves 5 stars! I made half a recipe in an 8x8 inch pan exactly as described. They do need a day or two to mellow. I had doubts tasting these the night they were made since the chocolate was too bitter and the orange too strong--but the change after 24 hours was incredible. WOW! The flavors were perfectly balanced and the texture was very moist without being gooey. My only addition might be a chocolate glaze or frosting but they're wonderful plain.