Ingredients
-
1/3 cup all-purpose flour
-
1/2 teaspoon salt
-
1 teaspoon ground ginger
-
3/4 teaspoon ground cinnamon
-
1 pinch ground cloves
-
5 tablespoons unsalted butter, cut into 5 pcs
-
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, coarsely chopped
-
1/2 cup granulated sugar
-
1/4 cup light brown sugar, packed
-
2 large eggs
-
1/2 grated orange, zest of
-
1 cup chopped walnuts (Used pecans because that is what we had and it was still great)
-
1/2 cup plump dried cherries (make sure they are soft)
-
1 teaspoon pure vanilla extract
Instructions
- Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
- In a medium bowl, whisk together the flour, salt and spices.
- Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
- Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
- Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
- When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
- Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.