December 29, 2016
Desserts, Cookies, Easy/Beginner Cooking,
Kid Pleaser, Baby Shower, Christmas, Entertaining, Game/Sports Day, Mother's Day, Potluck, Electric Mixer, Microwave, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Bars, Flour, Sugar, Chocolate, Kosher Dairy more
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"Recipe source: Bon Appetit (December 2008)"
Preheat oven to 350 degrees F.
Line a 13 x 9 x 2 inch baking pan with foil, leaving some overhang. Butter foil.
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.
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.
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.
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).
Using foil overhang as an aid, life brownie sheet from pan and cut into squares.
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