I made these brownies for Super Bowl Sunday. They were inspired by my Signature Drink that I created for the Big Central Regional Barista Competition. My signature drink was E.F. Hobbs Guatemala La Voz(which is currently being sold at the LAB) espresso infused with crystallized ginger, and cherries, then I added equal parts infused espresso with the sparkling water and lighting a Cara Cara Orange peel over each of these drinks. The Guatemala La Voz has flavor notes of cherries, chocolate, and a orange acidity.
I took all of these flavors and put them in what I’m calling the Orange Nib-ular Brownies. These brownies contain local chocolate and cocoa nibs from Askinosie Chocolate in Springfield, Missouri, and Campo Lindo eggs from Lathrop, Missouri. Which you can get these products at Whole Foods, or the Askinosie Chocolates at Parisi Cafes or the LAB. These brownies are also very gooey, so if you like them a little bit more stiff then I recommend adding maybe a 1/4 cup to 1/3 cup of flour extra.
Hope you enjoy the brownies!
1 stick Butter
8 squares Askinosie Chocolate, Tanzania 72% Dark
1 cup Sugar
2 Campo Lindo Eggs
1 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1/2 cup Flour
1 square of Crystalized Ginger, minced
Zest of half of a Cara Cara Orange
1 cup Askinosie Cocoa Nibs, Tanzania
1. Preheat oven to 350 F.
2. Melt butter and chocolate over very low heat, be sure not to burn the butter and chocolate
3. Let butter and chocolate cool, then add to beat eggs, and then add to other ingredients
4. Stir till everything is blended
5. Grease and pour in brownie mix
6. Bake for 20 minutes