People can be pretty particular about their brownies. Some like them chewy, some are fans of the fudgy types, and some like them more cakey. Others might like a thick spread of chocolate icing on top. This week's treat doesn't really fall into those categories, so when I said I was making brownies...well, it's not really that simple!Each CSB member will receive a whole pan of my special brownies this week, topped off with a decoration of freshly candied organic orange peel. These brownies include Scharffenberger chocolate, toasted pepitas (pumpkin seeds), ancho chile powder, and a hint of orange. They are rich, full-flavored, chocolatey, chewy, and slightly fudgy at the same time.
Cut them into bars the size you prefer, stack them on a plate, take them into the office tomorrow morning to share, or individually wrap the ones you won't eat right away and freeze for quick additions to lunch boxes. These also make an amazing brownie sundae, topped with vanilla ice cream, a drizzle of caramel, and a sprinkle of cinnamon.
This is an original recipe, created by me, and you are more than welcome to recreate them by clicking here to learn how.
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