8 ounces semisweet chocolate, divided
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 1/2 Tablespoon orange liqueur (I used Cointreau)
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
2/3 cup cup coarsely chopped roasted hazelnuts
5 slices candied orange peel, cut into pieces (recipe to follow)
- Preheat over to 350. Grease 13" x 9" baking pan. Melt 5 ounces chocolate and butter in top of double boiler or bowl set over simmering water, stirring until smooth.
- Let chocolate mixture cool. Wash orange and pat dry. Finely grate enough peel to measure 2 teaspoons.
- In medium bowl, beat sugar and eggs until creamy. Stir in orange liqueur, grated peel and vanilla.
- Stir flour, baking powder, and salt; add to egg mixture with cooled chocolate and hazelnuts. Stir until well blended.
- Spread batter in prepared pan. Bake 30 minutes; let cool.
- Melt remaining 3 ounces chocolate; spread evenly over cooled brownies. Cut into pieces; garnish with candied orange peel.
1 1/2 cups sugar
- Wash orange and cut into 1/4" slices
After second boil, drain and place in iced water to stop cooking process.
Place them on a baking sheet and bake in a 180-200 degree oven for 2-3 hours until they dry out. (Or you can let them sit out for a couple days.)
They taste just like those orange jelly slices you can buy in the store, but look more festive on a holiday plate. You could also dip them in chocolate for an added touch.