These are always a hit. A long time ago these started out as the cocoa brownies in Betty Crocker’s Best of Baking, slowly evolving with some grown-up touches like Kahlua and some salt on top. These are a quick and easy rich treat to be munched in a little over half an hour. Just remember the Alton Brown sling when preparing the pan! (You remember that one, right? Where he uses parchment to line the bottom and go up the sides?)
Chocolate Orgasm Brownies
Rich, dense brownie with chunks of dark chocolate and a salty/sweet nut topping.
1/2 c. bittersweet chocolate chips or chopped chunks
2 Tbsp. raw sugar
1 tsp. kosher or flake salt
Mix the topping in a small bowl.
Preheat oven to 350*. Coat inside of 9x9x2 square pan with cooking spray. Take a sheet of parchment paper 9" wide, and make an Alton Brown-style brownie sling.
In a large bowl, sift the dry ingredients. Mix the wet in the mixer, add in the dry. Mix just until combined. Place batter in the prepared pan. Smooth surface. Sprinkle with the topping.
Bake 20-25 minutes, until tester comes out clean. You will see the brownies pulling a little from the edge. DO NOT OVER BAKE. Cool 10 minutes, loosed the non-parchment side and *gently* lift the brownies from the pan for slicing.
I usually go nuts with the cookies for Christmas. Make dozens and dozens. Ship them off to friends and family. But this year, I just wasn’t feeling the cookie love. We tried some candied orange peel (delicious!), and then when I was at Caravan the Force of the Baklava was too strong to resist. Of course, the problem with that is that there is now half a tray of baklava in the house…..
This is just AB’s recipe, basically. Except I skip the almonds and use 9oz ea pistachios and walnuts. Oh, and use orange blossom water instead of rose. This is one of those things like cheesecake – people ooh and aah, and it’s really a simple simple thing to make. It just has a lot of steps, but they’re not impossible complicated ones.
Thaw the fillo:
Whiz the nuts, spices and sugar in the robot:
Brush the layers with butter, and put in some of the nut mix every few layers:
Remembering to bless each layer with some orange blossom water
Score the tops, bake:
Make the syrup
Pour it over the cooked pastry, garnish with more chopped nuts and let it soak up the syrup for 8+ hours
God, I love this stuff. Crunchy, nutty, buttery, sweet, exotic with orange blossom. Yum.