Ingredients: |
Ingredients: 1 c blanched almonds
2 c heavy whipping cream
2 oranges, divided
1 c granulated sugar
1 c water
1 ¼ c plain cake flour (5 oz)
½ tsp table salt
¾ tsp baking powder
6 oz unsweetened chocolate, chopped fine
12 Tbsp unsalted butter (1½ sticks), cut into six 1-inch pieces
2 ¼ cups sugar (15¾ oz)
4 large eggs
1 Tbsp vanilla extract
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Directions: |
Directions:1. Toast almonds in a single layer in a dry skillet over medium heat. Keep a close eye on the almonds, gently tossing, flipping, or stirring the almonds occasionally to ensure even browning. You want the almonds to just begin to brown and smell aromatic. This should take 4-6 minutes depending on the size of the almonds, but go by what your eyes and nose tell you if it's longer or shorter than that time. When done, remove from heat and let cool for about 10 minutes. Place into a bowl and cover with heavy cream, then chill in the refrigerator for at least 2 hours or overnight.
2. Adjust oven rack to middle position; heat oven to 325º. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
3. Cut one of the oranges in half and thinly slice into half-moons, but leave the other orange whole. Place the orange slices into a small saucepan with water and sugar. Bring to a boil over medium-high heat and allow the oranges to boil in the simple syrup, stirring occasionally, until the liquid thickens to the consistency of maple syrup and you can eat the orange slices peel and all. Check in on them occasionally and adjust sugar or water as needed. Set aside.
4. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
5. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
6. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Pour cream and almonds through colander or strainer to remove almonds. Cut brownies into squares and serve with a dollop of almond cream and a candied orange slice. |
Personal
Notes: |
Personal
Notes: Chocolate and orange is a combination that will always remind me of my Mom. My first job was at Jeni's Ice Cream in Rancho Bernardo, and our Swiss Chocolate Orange flavor was my mom's favorite. So I developed this brownie recipe for a special Mother's Day treat, adding candied oranges and a toasted almond cream because I know she also has always loved almonds. I was happy to share these with the Van Houten and Knitel families at Newport a few years later, making new memories with this scrumptious dessert.
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