If any of you have taken a spin through my blog, you may have noticed that I don’t really post many recipes for desserts or baking. Actually, I have 2 in total: one recipe for Pumpkin Pie and one for Coconut Chocolates. Truth be told, I have a wicked sweet tooth and a flagging metabolism and any baking I do, is just inhaled in a heartbeat; so I don’t do very much. However, when I do feel like whipping up a sweet treat for a party (like Fiesta Friday), I often turn to a superb cookbook called “Brownie Points”, by Lisa Slater, where I found this recipe. These brownies almost defy description – they are the epitome of decadence – not quite brownie, almost fudge, and far more luxurious than mousse. Then there is the flavour of the blood oranges – so much more intense and mysterious than regular oranges. And the balsamic vinegar? You know how it complements strawberries? Well, it works even better with blood oranges! When I told my mom about this recipe, the first thing she asked was if I was putting any icing on them. Believe me when I tell you that these brownies do not need an icing. They are the icing; but do serve them with the crème fraîche or a dollop of whipping cream. The slight tang of the crème fraîche complements the chocolate perfectly. The blood orange coulis makes this dessert an experience, not just another brownie. I really recommend that you take the extra time to make it.
I am bringing a big slab of this over to the gang at Fiesta Friday, hosted by Angie, who has been generously opening up her blog, The Novice Gardener, for us every Friday now for 6 weeks. So party gang, I know you all love your desserts because I have been sampling them at the soirée. Honestly, I have been a bit intimidated to bring a dessert, because you all do it so well, but my hubby assured me you would love it. Please grab a piece, and if there are any leftovers, I want you to take them home with you! We have eaten ½ the pan and we can’t eat any more!
2/3 cup butter
7 ounces (195 g) white chocolate, chopped
3 ounces (90 g) unsweetened chocolate, chopped
2 ½ tablespoons cocoa powder
1 ½ cups less 1 tablespoon sugar
¼ teaspoon kosher salt
2 blood oranges, zest grated
1 tablespoon + 2 teaspoons balsamic vinegar
3 tablespoons + 1 teaspoon blood orange juice
¼ cup all-purpose flour
Blood Orange Coulis:
1/3 cup fresh blood orange juice
2 blood oranges, peeled
3 tablespoons sugar
1 tablespoon lemon juice
½ cup whipping cream
½ cup sour cream
Preheat oven to 300°. Line a 9 × 9 inch pan with overhanging parchment paper.
Place the butter in a microwave-safe 2 cup measure. Place in the microwave and melt for about 1 minute.
In the bowl of a food processor, place both chocolates, cocoa powder, sugar and salt. Process until powdery.
Add the grated orange zest.
Whisk together the vinegar, orange juice and eggs in a separate bowl.
With the processor running, add the melted butter through the feed tube. Scrape down the sides. With the machine running, pour in the egg mixture and pulse to blend thoroughly.
Add the flour and blend briefly until smooth.
Pour into the prepared pan and bake for 30 – 40 minutes or until just set. Cool completely before removing from the pan. Leave the paper on while you cut the brownies with a knife that has been wiped clean after each cut.
Blood Orange Coulis:
Place all ingredients in the bowl of a food processor and purée for a minute until completely incorporated.
Place in a strainer overtop of a bowl and remove all solids.
Cover the juice and place in the fridge for 24 hours until it is thickened.
Note: Mine didn’t thicken enough for my liking, so I thickened it with a bit of cornstarch and cold water the next day.
Whisk together the whip cream and sour cream and place in a clean jar. Leave at room temperature for 12 hours.
Stir and refrigerate for 24 hours. It will be really dense after that amount of time.
Serve on top of the brownies. Garnish the plate with some of the coulis and pass some extra!