Orange Ginger Pecan Cherry Choc Chip Brownies Recipes

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ORANGE GINGER PECAN CHERRY CHOC CHIP BROWNIES



Orange Ginger Pecan Cherry Choc Chip Brownies image

Another happy accident. Too much milk for a two egg omelet accidentally poured into the bowl by sleepy eyes. The leftover orange ginger jam from the Thanksgiving cheese platter begging for a purpose. An unopened bag of almond flour because it was in front of the pantry and on top. Thank goodness I had baking powder. The last orange. A jar of pecans. Half a bar of dark chocolate. A bag of dried cherries. Imagination.

Provided by Janus Joy Miller @earth2joy

Categories     Cakes

Number Of Ingredients 16

WET STUFF
2 large eggs
1/2 cup(s) whole milk
1/2 cup(s) honey citron ginger tea (or orange marmalade with fresh ginger and honey to taste)
2 1/2 tablespoon(s) unsalted butter, softened
POWDERY STUFF
2 cup(s) almond flour
1 teaspoon(s) vital wheat gluten
1/8 teaspoon(s) salt
1/4 teaspoon(s) baking powder
3 tablespoon(s) organic sugar
CHUNKY STUFF
3/4 cup(s) pecan halves
1/4 cup(s) dried tart cherries
1 ounce(s) good quality dark chocolate for baking
1 large zest only from navel orange

Steps:

  • Preheat oven to 325 F
  • Line a brownie pan with parchment.
  • Blend together the dry stuff: almond flour, salt, baking powder, sugar, and wheat gluten.
  • Whip eggs and milk until frothy.
  • Gently blend honey citron ginger tea and softened butter into whipped eggs and milk with a whisk. You'll see little chunks of butter - that's ok.
  • Roughly chop pecans, chocolate, and cherries.
  • Zest a whole orange with a fine zester.
  • Fold the batter and chunky stuff together to get a thick chunky batter.
  • Pour into the parchment lined brownie pan, making it as flat as possible. Don't rap the pan to even it out or the solids will fall to the bottom.
  • Bake at 325 F for about 35 minutes or until lightly browned on top and a toothpick inserted in center comes out clean.
  • Let cool before cutting.

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