These brownies are the fudgiest, orangiest, pomegranatyiest, pistachioyiest, chocolateyist brownies you’ve ever met. Oh, and they are a little boozy, too. These brownies mean business. And business is good
Chocolate orange. Le sigh. I’ve been in love with this flavor combination ever since I was a young child. I remember my grandmother bought this ball of chocolate roughly the size of a baseball. Wrapped in a foil wrapper. When she opened it, the chocolate had the same tough texture of orange and then… You could break off wedges of chocolate and each piece was made to look like and orange slice. It was the most amazing thing in the world to me at the time. And that bright orange flavor perfectly complemented the milk chocolate. I was hooked ever since. Even today, I prefer my chocolate orange with milk chocolate instead of dark. Except in this case.
Here, we have some dark and bittersweet chocolate with a generous amount of orange zest and freshly squeezed juice, plus a couple of tablespoons of Gran Marnier just because we can. The pomegranate creates a sweet and slightly tart Burt of freshness and the pistachio adds a nice, slightly salty nuttiness to it all. It’s the perfect brownie. My perfect brownie at least.
I have to warn you, this brownie is incredibly fudgy – just the way I like it. In fact, when making the brownies, you might think they aren’t finished baking, but trust me thy are. If you prefer a less fudgy brownie, then you don’t belong here. Just kidding!! You can either lessen the orang juice and/or add a couple of tablespoons of flour.
I’ve never been the kind of person who puts frosting on top of their brownies. I just don’t get the point. To me, brownies are already sweet enough without the extra frosting on top. It never really did anything for me. I love the delicate crispy shell a good brownie forms when baking. That is my favorite part of a brownie.
I mean… just look at that top right there and try to tell me you don’t want to just start picking it off and eating it. I already had so much of this brownie and looking at these pictures really makes me want to grab another slice which would be impossible since the entire brownie was gone within a day.
Which do you prefer? The crispy crust, or a nice slathering of frosting? I need to know!
A couple of days ago, I posted on Instagram about my newest prop addition and how excited I was to start using it. I got the idea to purchase them from this article that I’ve been reading over and over again and lusting over the props and photos. I also just bought some vintage flatware that should be here by Friday. As it turns out though…. I have no idea how I should be using them. Naomi from Bakers Royale uses her props in such an effortless way, I didn’t even think to question how I would use them. I love that rustic look, but don’t really know how to achieve it on my own. Lately, I’ve been using my second favorite look – the all white scene with pops of color from the food itself. Right now, I am on the hunt for more interesting props to enhance my photographs. If only I had a bottomless budget for such things!
In any case, these brownies pretty much speak for themselves. They are perfection through and through. I adapted a pomegranate brownie recipe I found from Aimee over at Twigg Studios. I made very small adjustments, adding in the orange and Grand Marnier and pistachios while also converting it for American measurements.
- 1½ cups all purpose flour
- 3 tablespoons cocoa powder
- 5 oz semi-sweet chocolate
- 5 oz dark chocolate
- 12 tablespoons unsalted butter
- ¾ cup granulated sugar
- 1 cup very lightly packed brown sugar
- 4 eggs
- zest of one large orange
- ¼ cup orange juice
- 2 tablespoons Grand Marnier
- seeds of one pomegranate
- 1 cup pistachios, roughly chopped
- Grease and flour an 8x8 inch baking pan (can also use a 9x9 inch baking pan for thinner brownies). Preheat the oven to 350 degrees.
- Mix together the flour and cocoa powder, set aside.
- Melts the chocolate and butter together on low heat, stirring constantly. Add the sugars and mix well. Add the eggs one at a time, mixing well between each.
- Fold in the orange zest, juice, Grand Marnier, pomegranates and pistachios.
- Pour in the pan and bake for 40 - 45 minutes, or until the center is not jiggly (due to how fudgy the brownies are, a toothpick test will not work). If the brownies still seem jiggly, lower the heat to 325 degrees and bake for up to an additional 15 minutes, checking after every 5 minutes.