Diana's Desserts - www.dianasdesserts.com

Luscious Brownies with Chocolate Orange Ganache

Servings: 16
Dreamy brownies with an chocolate-orange ganache frosting. Oh so yummy! One of my favorites especially with a big glass of milk.

1/2 cup all purpose flour
1 1/2 teaspoons freshly grated orange zest
1/8 teaspoon salt
6 ounces semisweet chocolate, chopped
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter, cut into small pieces, at room temperature
4 large eggs
1 cup granulated sugar
1 1/2 teaspoons Cointreau (or other orange-flavored liqueur) optional
1 cup chopped walnuts, optional

Chocolate-Orange Ganache
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, at room temperature
2 tablespoons whipping cream
1 tablespoon Cointreau (or other orange-flavored liqueur) optional
2 teaspoons freshly grated orange zest

For Brownies:
Position rack in center of oven and preheat to 350°F/180°C. Generously butter 8 x 8 x 2-inch metal baking pan; dust with flour.

In a small bowl, mix together the flour, grated orange zest and salt. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.

Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in liqueur. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts (if using).

Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Pour Chocolate-Orange Ganache evenly over brownies in pan. Cut into squares.

Makes 16 brownies.

Chocolate-Orange Ganache
With a wooden spoon, stir together ganache ingredients (except for the grated orange zest) in a small saucepan over medium-low heat until melted and smooth. Stir in the orange zest.

Source: DianasDesserts.com
Date: March 14, 2004