Who couldn’t use more chocolate in their lives? January’s chilly days call for a little baking—while I’ve told you that I’m already excited to try the bread and cinnamon rolls from Bake from Scratch, I also couldn’t resist sharing a tried-and-true favorite with you.
The latest issue of Bake from Scratch has a variety of winter baking delights. They’ve included recipes for breakfast muffins, rye bread, and Turkish pastries. They also have a delicious collection of chocolate recipes. Hand pies, éclairs, pots de crème—all flavored with delicious chocolate—were included in the feature. Who could resist?
As you know, Bake from Scratch has added several new recipes to my baking to-do list. For a fresh take a classic, I wanted to share their One-Pound Chocolate Brownies with you.
- 2 (4-ounce) 70% cacao extra bittersweet chocolate baking bars (240 grams), finely chopped
- 1 cup (227 grams) unsalted butter, cubed
- ⅓ cup orange marmalade
- ⅓ cup half-and-half
- 2¼ cups (463 grams) sugar
- 1¼ cups (210 grams) all-purpose flour
- ¼ cup (54 grams) unsweetened cocoa powder
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon vanilla extract
- 2 (4-ounce) 60% cacao bittersweet chocolate baking bars (240 grams), chopped
- 4 large eggs beaten
- 1. Preheat oven to 350˚. Line a 13x9-inch baking pan with parchment paper. Lightly grease parchment.
- 2. In the top of a double boiler, add 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 chopped chocolate. Spread batter into prepared pan. Bake until brownies are beginning to loosen around the edges, about 30 minutes. Let cool completely in pan before cutting.
For a unique addition to your brownies, their baking experts offered a few different specialty additions. I thought their Raspberry Brownies sounded especially tasty. They would be perfect for a Valentine’s Day treat next month.
To make Raspberry Brownies:
In a medium saucepan, add 1 cup raspberry liqueur, and cook over high heat until reduced by 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 Hero premium red raspberry fruit spread and Chambord liqueur.)