Bon Appetit redeems itself with this week’s recipe. And aren’t I glad?!
There is a bakery/coffee shop/cafe in Montana that this recipe comes from (definitely would warrant a trip to Bozeman, MT), and these are delicious cake like on the top, fudgy in the middle, brownies with a hint of orange (I would like more).
These made 16 and the only thing I could say that I would like better is if they cut easier – they were kinda crumbly – but I did not wait till they were cool, so that may have been my problem.
Sorry – no pictures. It was this morning and I was in a hurry to get them done before work, and didn’t have time to pick up the camera…
1/2 cup boiling water
6 T unsweetened cocoa powder
1 1/4 packed dark brown sugar
3/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans (I didn’t toast mine)
10 T unsalted butter, melted, cooled
zest of one orange (I might do two next time)
1/2 tsp vanilla
Combine water and cocoa powder, set aside. Melt butter, set aside to cool.
Mix sugar through pecans, set aside.
Whisk eggs, add butter, orange zest, and vanilla. Add in chocolate mixture. Add in dry ingredients. Mix just until combined.
Pour into greased 9×9 pan, bake at 350 for about 27-30 minutes. I left mine in there for 28 and they were a little too done on the sides, but perfect in the middle.