I’m not the world’s biggest chocolate fan. Chocolate is fine, delicious even, it’s just not my thing. Even so, I do occasionally get a hankering for a moist, chocolaty brownie. But plain old chocolate didn’t feel like enough I wanted bigger, brighter flavor. So I added the zest of two delightfully sweet and sour Cara Cara oranges. The resulting brownies were lightly sweet, oozing with chocolate flavor, and had the lovely, distinct fragrance and flavor of fresh oranges. If you’re looking for a simple, yet slightly offbeat brownie recipe, these are the brownies for you!
Cara Cara oranges lend a distinct and bold flavor to the brownies, but other types of citrus would work well too try navel or blood oranges.
Cara Cara Orange Brownies (adapted from Smitten Kitchen)
3 ounces bittersweet chocolate, rough chopped
8 tablespoons butter (1 stick), plus more for greasing the pan
2/3 cup sugar
1/2 teaspoon sea salt, plus a bit for the top of the brownies
2/3 cup all-purpose flour
zest of 2 Cara Cara oranges
Preheat the oven to 350 degrees.
Line an 8 x 8″ square baking pan with parchment, allowing a bit of overhang so you can lift the brownies out. Butter the sides of the pan and the parchment liberally.
In a heavy-bottomed pan or double boiler, heat the chocolate and butter over medium-low heat. As soon as the chocolate and butter have melted, remove from heat and stir to cool slightly. Add the eggs, sea salt, flour, and zest, one at a time, stirring each until fully incorporated.
Spoon into prepared baking pan, spread batter out evenly, sprinkle top with a pinch of sea salt, and bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
Cool completely, slice, and serve.