Chocolate Fudge Brownies

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Today’s recipe is slightly adapted from Flourless: Recipes for Naturally Gluten-Free Desserts. I stumbled upon this book while shopping at Anthropologie and I completely loved the idea of baking desserts that rely on simple ingredients, natural sweeteners, and bold flavors – minus the flour. Oh, and the food photography is absolutely gorgeous.

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Slightly underbaked, these chocolate brownies really melt in your mouth as soon as you take a bite. I threw in a teaspoon of orange zest to the batter, because who doesn’t love that flavor combination? It’s my absolute favorite.

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It’s too tempting to have them around the house, so I whipped up a few batches for two dinner parties last week to avoid eating the whole thing by myself. I also look for any excuse to bake.


Ingredients:
(Recipe adapted from Flouless) – Makes about 16 brownie squares

5.3 oz (150g) high quality dark chocolate (I used Green & Black’s organic Dark 70%)
½ cup (155g) unsalted butter, at room temperature
1 cup (200g) packed dark brown sugar
3 large eggs, lightly beaten
½ cup (50g) Dutch process cocoa (such as Droste) + more for sifting
¼ tsp salt
1 tsp pure vanilla extract
1 tsp orange zest (optional)

Directions:
1. Heat the oven to 350°F (180°C) and line an 8″ x 8″ (20 cm x 20 cm) square pan with parchment paper.
2. In a heatproof bowl set over simmering water, melt the dark chocolate and butter, stirring until smooth and shiny.
3. Remove from the heat and transfer to a large bowl.
4. Add the brown sugar, eggs, cocoa powder, salt, vanilla, and orange zest. Stir well to combine.
5. Spread the batter in the pan, smoothing the top with a spatula.
6. Bake for 30 minutes, until the brownies are dry on top. Remove from the oven and cool in the pan for 1 hour.
7. Gently lift the parchment paper out of the pan after cooling to remove the brownies then refrigerate for another hour.
8. Remove from the fridge and cut into 16 squares using a serrated knife.
9. Dust with cocoa powder and serve at room temperature.

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Orange Chocolate Cookies

A lot of people ask me about my favorite basic cookie recipe, and these orange chocolate cookies is one of them.

First of all, the combination of chocolate and orange is my weak point; I absolutely love using these two ingredients in almost everything. Second, the cookies are so soft, buttery, and delicious that they are just… happiness in its pure form.

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In this post, I really want to stress on the importance of weighing your ingredients on a kitchen scale. After baking these cookies twice – once using a scale, and the second time using cups- I noticed that a slight difference in the amount of ingredients you add to your mixture changes the texture of the dough dramatically. I had a harder time shaping and flattening the dough when I measured my ingredients in volume and because of that it took me twice the amount of time to finish making them. At the end I was so frustrated because I could’ve easily used a scale for accurate and consistent results.

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Think about it, when you fill a cup with let’s say chocolate chips the amount in volume depends on several factors: the style of the cup, the size of the morsels, and how tightly you’ve packed it in. But you don’t have to worry about these inconsistencies when you start weighing your ingredients.

Despite all of that, I included in this recipe measurements in cups and spoons because I know that a lot of readers don’t own scales. However, if you are serious about baking regularly and trying out different recipes then I really recommend that you invest in a kitchen scale, no matter how basic.

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Ingredients: Makes about 24 biscuits
• 100 g (1 stick, ½ cup) soft unsalted butter, room temperature
• 40 g (1/3 cup) caster sugar
• Zest of ½ medium orange, finely grated
• 125 g (1 cup) flour, sifted
• 2 g (½ tsp) baking powder, sifted
• 100 g (½ cup) dark chocolate

Directions:
1. Preheat the oven to 190°C (375 °F). Line a baking sheet with parchment paper.
2. Beat the soft unsalted butter with a hand mixer until creamy.
3. Slowly add the sugar and grated orange zest, beating until the mixture is light. Blend in the sifted flour and baking powder.
4. Using two teaspoons form the dough into balls about the size of a whole walnut and place on the baking sheet. Flatten dough with the palm of your hand.
5. Put the baking sheet in the oven and bake for 10 minutes or until the biscuits are golden. Remove from the oven and cool on rack. (Don’t overbake!)
6. Melt the dark chocolate chips in the microwave or over a bain-marie.
7. Dip each biscuit halfway into the melted chocolate and place on a new parchment paper. Refrigerate for 15 minutes or until the chocolate hardens.

Orange Bundt Cake

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Today marks the one year anniversary of Brownie Box! I still remember how excited I was to write my first blog post about my favorite brownie recipe (I still feel that way before publishing new posts). With 20 posts, 25,715 total blog views, and 227 followers on Facebook, I’m really looking forward to start a new chapter in my “baking diary”. The most popular post this year is the Chocolate Chip Cookies recipe with almost 4,000 views! I want to thank my friends and the amazing baking community for trying out my recipes and encouraging me to keep baking. I also want to thank my wonderful mom who’s always supporting me every step of the way – she’s my number one fan!

In the past year I:
– celebrated my 23rd birthday
– moved to New York City
– landed a full time job at Ralph Lauren
– ran my first 5k
– fell in love with Pilates (hey new body!)
– perfected a flourless chocolate cake recipe – post coming up soon!
– learned how to bake delicious Arabic Sweets

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To celebrate this occasion I baked a classic family recipe: orange bundt cake. Sometimes I can’t stand the sight of nutella, cream cheese frosting, or chocolate cupcakes. But this cake is so light, moist, and zesty that you never get bored of it and almost always end up having a second or third piece. I also wanted to try out the new bundt cake pan that I bought a few months ago.

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The cake had a beautiful fluted decorative shape but it rounded at the top – so it was not flat when flipped. You can always trim the cake at the bottom to level it, but I really liked its shape that way. My friend told me it looks like a giant doughnut. I was really amused 🙂

Ingredients:
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ¾ cups granulated sugar
• 1 cup fresh orange juice
• 1 tablespoon orange zest
• 1 cup vegetable oil
• 2 ½ cups flour
• 2 tablespoons baking powder
• pinch of salt
Directions:
1. Preheat oven to 350 °F (180 °C).
2. Brush a 24 cm/9 inch bundt cake pan with melted butter and dust it with flour (to prevent the cake from sticking to the pan).
3. In a large bowl, beat the eggs and vanilla with electric mixer on high speed then slowly pour in the granulated sugar.
4. Keep beating for 3-5 minutes until the mixture doubles in volume.
5. Add the orange juice, orange zest, and vegetable oil and mix with spatula until just combined.
6. Sift the flour, baking powder, and salt over the to the egg mixture and mix with spatula until just combined.
7. Pour the batter into the cake pan.
8. Bake for 45 minutes until the top is golden, springy to the touch, and a toothpick inserted comes out clean.
9. Dust cake with powdered sugar before serving.