This is quite an embarrassing post… but instead of sweeping my mistake under the rug I will go ahead and come clean with you. After all we learn from our mistakes and no one is perfect, right?

It was Saturday afternoon and all was well. That is, until my nose caught a whiff of something burning in the oven. I opened the door, faced the disaster and ran to grab a sheet pan to catch any future brownie spillage. I closed the oven door and proceeded to run and grab my camera so I could capture this precious moment and share it with you.



Orange Mocha Brownies

January 13, 2010

in Brownies,Recipes

Have you ever played “L-C-R” or Left Center Right? It’s a really fun fast-paced dice game you can play as a gambling or non-gambling game. All you need is 3 dice, 3 or more people, and chips, pennies, oranges or bills my new personal favorite.

Last weekend we were invited over to have a yummy pozole dinner with some friends and while we were there we played a couple of games, but L-C-R was definitely my favorite.

Not only was I lucky enough to turn my $3 anti into $27… which then sadly, turned into $10 after a round of Texas hold ’em. I left their home with a couple of bags of the tastiest oranges I’ve ever had.

Having more oranges in the house than I know what to do with… healthy afternoon snack [check], fresh squeezed OJ [check], I decided to be just a tad bit bad and make these yummy Orange Mocha Brownies.

Orange Mocha Brownies
adapted from The New York Times Dessert Cookbook
recipe by Marian burros

8 oz (2 stick) unsalted butter
1/2 cups all-purpose flour
4 ox unsweetened chocolate
4 ounces semisweet or bittersweet chocolate
2 cups sugar
5 large eggs
2 tablespoons grand marnier
2 tablespoons borghetti
1 teaspoon instant espresso powder
1 tablespoon grated orange zest
pinch of salt

Preheat oven to 350 degrees F.

Line a 9×13 inch pan with parchment paper and spray with cooking spray.

Melt butter and chocolate over hot water or in a microwave and set aside.

Beat sugar and eggs thoroughly until creamy, then stir in cooled chocolate mixture. Stir in flour, Grand Marnier, borghetti, orange zest, instant espresso powder and salt.

Pour batter into the prepared pan and bake 20 to 23 minutes. A cake tester should not come out perfectly clean.

Tasty as they are alone, a little whipped cream and shaved chocolate never hurts.

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T.B. per your request… here’s something “simple”. Enjoy!

I was at the library a few days ago, and I came across this book Bittersweet I quickly flipped through the pages and deemed it worthy to bring home for further investigation and review.

Let me just say if you are a true Chocolate Lover this book is a must have!

Think of this book as your textbook for Chocolate 101… Not only does it provide you with detailed information on the origin of chocolate, different types of chocolate, equipment, handling, etc.

The recipes are very detailed, easy to follow and they range from sweet to savory, simple everyday to special occasion extraordinary!

In conclusion, this book has been added to my wishlist. 😉

Best Cocoa Brownies
adapted from Bittersweet by Alice Medrich

1 1/4 sticks unsalted butter
1 cup granulated sugar
1/2 cup sweetened cocoa powder
1/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces
1 cup bittersweet chocolate chips

Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.

Line the bottom and sides of an 8-inch square baking pan (I used an 9 x 13 pan) with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.

Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.

Stir in the nuts, and chocolate chips. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter about 20 minutes. Let it cool completely on a rack.

Lift up ends of the parchment or foil liner, and transfer the brownies to a cutting board.

Note: If you decide to use an 8″ pan baking time could got up a few minutes but no more than 25.

chocolate note: “Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it’s more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.” -Alice Medrich

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S'mores Brownies

Graham Crackers

Mmmmm… graham crackers.


We’ll throw in a couple of diced (cut up) marshmallows for good mesure.

S'mores Brownies

Ready for the oven.

S’mores Brownies

inspired from Joy The Baker
adapted from Bon Appetit, October 1991

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup graham crackers, roughly crushed
12 large marshmallows, whole (To top brownie)
6 large marshmallows, diced (To add to the batter)

Preheat oven to 350°F.

Butter 9×13-inch baking pan with 2-inch-high sides.

Combine first 3 ingredients in small bowl.

Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky.

S'mores Brownies

Best eaten warm, with a BIG scoop of vanilla ice cream

More s’mores… More s’mores!