One-Pound Chocolate Brownies

One-Pound Chocolate Brownies

Rich, dense, and packed with chocolate, these are not your grandma’s brownies. The orange marmalade adds depth and keeps the brownies moist. 

One-Pound Chocolate Brownies
 
Makes 16 servings
Ingredients
  • 2 (4-ounce) bars (230 grams) 70% cacao extra bittersweet chocolate, finely chopped
  • 1 cup (227 grams) unsalted butter, cubed
  • ⅓ cup orange marmalade
  • ⅓ cup half-and-half
  • 2¼ cups (450 grams) granulated sugar
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking powder
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 (4-ounce) bars (230 grams) 60% cacao bittersweet chocolate, chopped
  • Garnish: unsweetened cocoa powder
Instructions
  1. Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper, and spray pan with cooking spray.
  2. In the top of a double boiler, place 70% chocolate and butter. Cook over simmering water, stirring occasionally, until mixture is smooth. Remove from heat. Stir in orange marmalade and half-and-half.
  3. In a large bowl, whisk together sugar, flour, cocoa, and baking powder. Stir in melted chocolate mixture, eggs, and vanilla until moistened. Stir in 60% chocolate. Spread batter into prepared pan.
  4. Bake until brownies are beginning to loosen around the edges, about 30 minutes. Let cool completely in pan. Sift cocoa powder over cooled brownies before serving.

 

Our One-Pound Chocolate Brownies recipe done three different ways: 

Malbec Fig Brownies

In a Dutch oven, cook 2 cups Malbec wine over high heat until reduced to ⅓ cup. Remove from heat, and add ⅓ cup fig spread. Let cool completely. Make brownies as directed above, omitting orange marmalade and half-and-half, and adding wine mixture to melted chocolate. (We used Dalmatia Fig Spread.)

Raspberry Brownies

In a medium saucepan, cook 1 cup raspberry liqueur over high heat until reduced to ⅓ cup. Remove from heat, and add ⅓ cup raspberry fruit spread. Let cool completely. Make brownies as directed above, omitting orange marmalade and half-and-half, and adding raspberry mixture to melted chocolate. (We used Chambord and Hero Premium Red Raspberry Fruit Spread.)

Ginger and Peanut Butter Brownies

Stir together ⅔ cup crunchy peanut butter and ½ cup heavy whipping cream until smooth. Stir in ⅓ cup ginger preserves. Make brownies as directed above, omitting orange marmalade and half-and-half, and adding peanut butter mixture to melted chocolate. (We used Mackays Ginger Preserves.)

 

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