Jezebella Rains's Note:
This is my varation of an orange brownie recipe I saw in the NY Times and while back, I must say that it's awesome. These are dense but light and very chocolaty. The recipe is close to that of a soufflé, almost mousse like in texture. They take a little time but it will be worth your while.
My Private Note
Units: US | Metric
- 1/4 cup Frangelico
- 2 tablespoons granulated sugar, plus more for the pan
- 9 ounces unsalted butter (2 sticks plus 2 tablespoons,softened)
- 11 large eggs, at room temperature
- 2 1/4 cups powdered sugar
- 12 ounces high quality semisweet chocolate
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla
- 1 cup walnuts, chopped (toasting is optional)
- 1/2 teaspoon fleur de sel (optional)
- 1In a small saucepan, combine Frangelica and 2 tablespoons sugar. Bring to a boil, then simmer until liquid is reduce to about 3 tablespoons of syrup, about 10 minutes.
- 2Preheat oven to 450 degrees. Line a 10-by-15-inch jelly roll pan with parchment paper. Butter and sugar the paper. Separate 9 of the eggs, putting the whites in a mixers bowl and 7 yolks into a medium bowl. (Use remaining yolks for another use.) Add the 2 remaining whole eggs and ¼ a cup of powdered sugar to yolks, whisk until blended.
- 3In the microwave, or in a double boiler, melt chocolate. Put the melted chocolate in a mixing bowl and stir in butter until smooth. Whisk in the egg yolk mixture then stir in cinnamon.
- 4Add remaining powdered sugar to egg white and beat with a mixer until it forms stiff peaks. Fold about 1 cup of the egg whites to the chocolate mixture until blended. Add chocolate mixture to the egg white in bowl and fold in until smooth. Fold in reserved Frangelica syrup, vanilla and half the walnuts.
- 5Pour into prepared baking pan, and use a spatula to spread evenly to the sides of the pan. Sprinkle with remaining walnuts, and fleur de sel evenly over the top. Place in the heated oven. When top is puffed up, about 20-25 minutes, insert knife into the center and see if it comes out clean, if it does then remove from oven. While brownies are still hot, use a paring knife to trim the sides, which may have puffed up over the rim of the baking pan. Place a baking sheet lined with parchment paper on top of the brownies, then invert. Remove top pan and sheet of parchment paper. Let brownies rest at room temperature for 8 hours. Cut into 12 rectangles and enjoy!
Browse Our Top Bar Cookie Recipes
You Might Also Like...View All Bar Cookie Recipes
Nutritional Facts for Gourmet French Brownies
Serving Size: 1 (131 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 523.7
- Calories from Fat 387
- Total Fat 43.0 g
- Saturated Fat 22.1 g
- Cholesterol 239.5 mg
- Sodium 73.9 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 5.6 g
- Sugars 25.0 g
- Protein 11.1 g
The following items or measurements are not included: