Holiday Brownies

Prep Time
Cook Time
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"Recipe source: Bon Appetit (December 2008)"

Original recipe yields 24 servings


  • Serving Size: 1 (56.8 g)
  • Calories 227.9
  • Total Fat - 13.5 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 29 mg
  • Sodium - 53.9 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 9.6 g
  • Protein - 5 g
  • Calcium - 34.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a 13 x 9 x 2 inch baking pan with foil, leaving some overhang. Butter foil.

Step 3

In a metal bowl set over a pan of simmering water add the butter, 1 cup of the chocolate chips and the unsweetened chocolate; stir until mixture is smooth. Remove from the pan of water and let cool to room temperature.

Step 4

In a bowl of an electric mixer beat the eggs, both sugars and kosher salt until light and fluffy (under 5 minutes). On low speed, gradually beat in chocolate mixture and then the orange peel. Add flour and beat until blended. Fold in 1 1/2 cup of chocolate chips. Spread batter in pan.

Step 5

Bake for 20 minutes or until brownies test done (tester inserted in center comes out with moist crumbs attached). Remove from oven; sprinkle with remaining 1 cup of chocolate chips. Let stand for 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle with cranberries, pistachios and ginger over all.

Step 6

Place white chocolate in small glass custard cup and microwave on low in 10 second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets (1 hour or up to one day).

Step 7

Using foil overhang as an aid, life brownie sheet from pan and cut into squares.

Tips & Variations

No special items needed.