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.
- 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)
- 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.
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!
WOW, these are not only incredibly good but they're also cute as can be! One inch square brownies :D. Now you see, I had thought that these would be just the thing to help me have my chocolate and eat it too. You know, eat one, get my brownie fix and move along. Don't you believe it! You'll think they are so tiny....one more bite isn't going to hurt. Oh Momma these wee guys are demons not angels. You simply cannot stop taking that "Just one more bite"! BEWARE and be prepared to really enjoy these cute little poppers :D. Made for Comfort Cafe, summer 09.
Ooooooo! *Yum!* I melted the chocolate & butter in the microwave so the hardest part of this recipe was zesting the orange (and that wasn't exactly difficult! lol) I used Ghirardelli chocolate and used half bittersweet, half semisweet. The only changes I made were leaving out the nuts and baking 5 minutes extra. Actually, I take back what I said before, the hardest part of this recipe was waiting for them to cool before digging in! ... OK, I admit it - I didn't wait! LOL Thanks so much for the recipe!