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Orange Marmalade Brownies
recipe
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Chicago
Orange Marmalade Brownies
Martin Sorge
Martin Sorge
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$1.00
A delightful twist on classic brownies with the bitter-sweet balance of dark chocolate and proper British Seville orange marmalade. These brownies are rich, deeply chocolatey, and infused with the refreshing bitterness of orange, satisfying the craving for something both sweet and slightly bitter.
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You Need

16 brownies
0:45
  • 200 g (1 cup) sugar
  • Zest of 1 large navel orange
  • 113 g (1/2 cup) unsalted butter
  • 2 large eggs
  • 56 g (2/3 cup) Dutch-process cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 6-7 dashes orange bitters or 1/2 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 90 g (3/4 cups) all-purpose flour
  • 50 g (about 1/3 cup) candied orange peel, finely diced
  • 85 g (1/2 cup) semi-sweet chocolate chips or chopped dark chocolate
  • 100 g (about 1/3 cup) Seville orange marmalade
  • 40 g (1/4 cup) slivered or sliced almonds, optional

    • How To

    1. Heat the oven to 350F with a rack in the center. Lightly butter a 9-inch square metal baking pan and line it with parchment paper.
    2. Add the sugar and orange zest to a small saucepan, rub the zest into the sugar with your fingers until the sugar looks moist and smells orangey. Add the butter and put the pan over medium heat, stirring until the butter is totally melted and the mixture looks shiny. Turn off the heat.
    3. In a medium-sized mixing bowl, add the eggs, cocoa powder, salt, baking powder, orange bitters or orange extract, and vanilla extract. Using a wooden spoon, stir the mixture until well combined and smooth. It will be thick.
    4. Add the melted butter mixture to the cocoa mixture and stir to combine. It will become glossy and runny.
    5. Add the flour, candied orange peel, chocolate chips, and stir to combine. Scrape the batter into the baking pan, and smooth out the top. Dollop the orange marmalade in 1/2 teaspoon-sized dollops all over the brownies. Sprinkle with almonds.
    6. Bake the brownies at 350F for 27 to 30 minutes. They should look puffed and shiny, and they shouldn’t jiggle when you shake the pan.
    7. Let the brownies cool completely. For the cleanest and easiest cutting, put the room-temperature brownies (still in the pan) into the refrigerator for at least 2 hours.
    8. Remove them from the pan, place them on a cutting board, and slice with a large chef’s knife. Let them come to room temperature before serving. These last, covered in the refrigerator, for 3 days after making.