I was going through boxes from our move from the cabin, yes it was over a year ago, but since I have the time now I am sorting through boxes and purging things when I came across a binder clip of recipes that I was working two years ago and among them was this adaption of an earlier recipe I created for a baking contest.
1 cup of raw sugar
2/3 cup of unbleached flour
1 stick of unsalted butter
1 4oz bar of 100% Cacao - I use Ghirardelli
1/3 cup of 100% cocoa powder
2 tablespoons of grated orange rind
1/2 teaspoon vanilla extract
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon salt
1 cup dark chocolate chips, 70% is the best
1/2 cup of heavy cream
Candied Orange Peel
Peel's of 4 oranges of choice, nice and thin
4 cup of water
2 cups of sugar
Prepare a baking sheet with parchment paper and place a rack on top.
let's start with the candies oranged peel first; place a medium saucepan on medium-high heat and add the sugar and the water, bring to a boil and reduce to very low.
Place another saucepan over high heat fill halfway with water and bring to a boil.
Next, after peeling thin slices from the orange trying to get as little of the white pith, add them to the boiling water (not the sugar mixture just the water) and boil for 15 minutes, drain and then add them to the sugar mixture, raise heat to that there is a nice simmer going on, about an hour later the mixture should be nice and thick when stirring with a spatula and you start to feel grittiness at the bottom of the saucepan the peels are done. Pour out onto the prepare baking sheet, separate the peels, and let cool. Note: the grittiness is when the balance of water and sugar has tipped and the sugar starts to granulate again.
Preheat oven to 325 degrees
Line an 8-inch square baking pan with 2 sheets of parchment paper, overlapping and hanging over the sides.
In a bowl whisk together the eggs and sugar, and set aside.
In a double boiler melt the chocolate and the butter until smooth. Remove from heat and add the remaining ingredients, sugar, and eggs last, pour into the prepared baking pan.
Bake for 30 minutes or until a toothpick comes out clean, let cool in the pan for 5 minutes, then pull up on the parchment paper and transfer to a cooling rack with the paper still on.
Now for the icing, place the chocolate chips in a bowl, warm the cream in a small saucepan until just ready to bowl, pour into the bowl with the chips, cover with plastic wrap to trap the heat. About 3 or so minutes later, remove the plastic and gently whisk the mixture until smooth.
Once brownies and cool enough to handle, remove parchment paper, place and serving platter and pour icing over and smooth out to the edges. Let cool for at least and half an hour. Cut into 9 squares and top with a few candied orange peel. The balance of the orange peels will keep in the fridge for about 2 weeks.