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.
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