Description
This is the perfect fall brownie! I absolutely love how these come out. The orange blossom water adds a delicate sweetness to the fudgy chocolate, while the cranberries give a surprising tangy flavor. The only problem is these brownies do not last very long–they’ll be gone the second you put them on the table!
Ingredients
- ¾ cup miniature semisweet chocolate chips
- ½ cup bittersweet chocolate chips
- ½ cup unsalted butter
- 3 large eggs
- 1 cup white sugar
- 1 tablespoon orange blossom water
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla bean paste
- 1 ¼ cups sifted all-purpose flour
- ¼ teaspoon baking soda
- 1 pinch kosher salt
- 1 ½ cups chopped fresh cranberries
- sea salt to taste (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper or grease with butter or shortening.
- Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
- Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar
- orange blossom water
- orange zest
- and vanilla paste. Stir in flour
- baking soda
- and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
- Pour and spread the batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean
- 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares
- wiping the knife clean after each cut.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 9