Chocolate Orange Brownie Cookies
There are two things I can never get enough of: chocolate and fruit. I love them apart but I love them even more when they’re together. While my favorite chocolate and fruit combinations are chocolate covered strawberries and cherries, I was never a fan of the orange or lemon peels dipped in chocolate. I just never thought that citrus and chocolate went well together. I mean, I love orange and lemon on their own, but dipped in chocolate… YUCK!
Turns out that was because it was always the peel that was covered in chocolate. I know orange and lemon peels dipped in chocolate is a big thing, but for me, it’s just disgusting! Luckily, I discovered that when citrus juices or oils were added to chocolate, the flavor was completely different. Now you had a rich chocolate dessert with a subtle orange or lemon flavor. See, the orange was no longer the focus of the dessert like it was with the peel. When you add a little zest or orange liqueur, the chocolate is still the focus, and that’s what I loved most: the chocolate. Sure, I adore chocolate and fruit together, but I really just want the chocolate with a hint of fruit rather than fruit with a hint of chocolate.
By adding a little orange zest or limoncello you still get the chocolate, but with some delightful citrus undertones. Those citrus undertones not only elevate the dish, they mean you can now have fruity chocolate desserts in the winter. (Ever notice how chocolate covered strawberries seem to be a lot more prevalent in the spring and summer months than the winter?)
Those citrus notes work best with rich, dark chocolate desserts. Desserts like flourless chocolate cake or chocolate mousse. So, when I saw these Chocolate Brownie Cookies from Food & Wine Magazine, I knew they were screaming for a little orange boost. Made with bittersweet chocolate and Grand Marnier, these cookies are crisp on the outside, but sooooo fudgy on the inside. They barely qualify as cookies. They’re really fudge in cookie form. And that little burst of orange from the Grand Marnier… Oh. My. God!
While you could easily make these for a special occasion, I’m not sure they’ll make it. They’re that good! If you’re a chocoholic like I am, you’re going to be hard pressed to leave them alone. I went through about half the batch in 24 hours… but I have a chocolate problem… You may develop one, too after you make them.
Notes
Adapted from Food & Wine Magazine.
Ingredients
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound bitter sweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 tablespoon Grand Marnier
- 1 (12 ounce) bag bittersweet chocolate chips
Instructions
- Whisk the flour, baking powder and salt together in a small bowl and set aside.
- Melt the chocolate and butter in a double boiler over simmering water, stirring occasionally, until smooth.
- While the chocolate and butter are melting, beat the eggs and sugar together until light and fluffy. Add the vanilla, zest, and Grand Marnier. Fold in the melted chocolate until combined. Gradually add the flour mixture until combined. Scrape batter into a baking dish and freeze for 1 hour.
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or a silpat.
- Scoop 2-tablespoon-sized mounds onto the prepared baking sheets and bake for 10 minutes, until the cookies are dry around the edges and cracked on top.
- Let cool on baking sheets for 10 minutes then transfer to a wire rack to cool completely. Serve.
