Midnight chocolate brownies

A few days ago someone gave me a hard ear pull, similar to the ones grandma Frida used to give me when I as a kid – my mom hated when she did that. :D

My friend Lola, the biggest chocoholic I have even known, is the one mad at me: she wants chocolate recipes and chocolate recipes only! :D
Lola, my dear, this post is especially for you – I hope you like it!

I’d love to hear my other readers’ opinions: which flavor do you like seeing here the most? I’m curious!

Midnight chocolate brownies
slightly changed from here

½ cup (113g/1 stick) unsalted butter + extra for greasing the pan
225g (½ pound) dark chocolate, chopped – I used 70% cocoa solids
¾ cup (131g) packed brown sugar
1 teaspoon vanilla
1 tablespoon Cointreau
finely grated zest of 2 oranges
2 eggs
¼ cup (22g) best-quality cocoa powder
¼ cup (35g) all purpose flour
1/8 teaspoon salt

Preheat the oven to 180ºC/350ºF. Butter a 20cm (8in) square baking pan and line with aluminum foil, leaving a 2.5cm (1in) overhang. Butter the bottom and sides of the foil.

Melt the butter and chocolate in a medium metal/glass bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Cointreau, then the orange zest. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.

Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set – mine needed only 25 minutes in the oven. Do not overbake. Cool while still in the pan, on a wire rack.

Lift the brownies out of the pan, using the foil as a handle, and cut into squares. Remove carefully from foil.

Makes 16