Marmalade Brownies Recipes

MARMALADE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square pan.
• Melt butter and chocolate together over low heat, stirring constantly. Remove from heat.
• Add sugar and marmalade. Beat until blended.
• Add eggs and vanilla; mix.
• Add flour, nuts and salt. Stir to blend.
• Spread in pan. Bake 25 minutes or until edges begin to pull away from sides of pan.
• Cool slightly on wire rack.

CHOCOLATE-ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 375 degrees F.
• Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
• Remove and cool, then break them into pieces and reserve.
• Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
• In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
• Cover and heat until the chocolate is almost completely melted.
• Remove from the heat.
• Uncover and stir until smooth.
• Add the marmalade, stirring until it has melted and combined with the chocolate.
• Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
• Sift the flour and salt and reserve.
• In the bowl of a mixer or by hand, beat the eggs until frothy.
• Add the sugar and beat until light colored and thickened (about 5 minutes).
• With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
• Add the flour and salt.
• Scrape the bowl and beat just until the flour has been combined.
• Do not overbeat.
• By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
• Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan.
• Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
• Full flavor develops after 24 hours.
• Serve alone or topped with ice cream.