Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Hold the phone. Hold everything. Did you know that August is National Brownies at Brunch Month?
Don't waste time asking follow-up questions like why this month-long holiday exists—instead, bake up a batch of brunch-friendly Mimosa Brownies. Starting with the Oprah-approved brownie recipe from Baked: New Frontiers in Baking, this version gets champagne-and-orange juice makeover for a treat which truly embraces the decadent spirit of both brownies and brunch, all in one delectable unit.
Note: You may notice that the actual amount of champagne (or sparkling wine) is actually quite small, leaving you plenty of bubbly to make actual mimosas to accompany your brownies. As for the use of orange juice concentrate versus orange juice, I found that it offered a bright flavor and better consistency than orange juice.
- 1 1/4 cups flour
- 1 teaspoon salt
- 2 tablespoons dark cocoa powder
- 11 ounces high quality dark chocolate, coarsely chopped
- 8 ounces butter (2 sticks), cut into 1-inch cubes
- 1 teaspoon instant espresso powder
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 5 large eggs, at room temperature
- 2 tablespoons orange juice concentrate, for brownies
- 1 tablespoon champagne or sparkling wine, for brownies
- 1/2 cup champagne or sparkling wine, for glaze
- 1 tablespoon orange juice concentrate, for glaze
- 1 cup confectioners' sugar, for glaze
Preheat oven to 350°F.
Butter the sides and bottom of a 9x13-inch pan. Line the bottom with a strip of parchment paper for easy removal.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the champagne and orange juice concentrate and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula, gently fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely.
Meanwhile, prepare your champagne glaze. Mix together the 1/2 cup of champagne and the tablespoon of orange juice concentrate; add the confectioners' sugar a little at a time until it has reached your desired consistency (you might use more or less than 1 cup).
Spoon a bit of the glaze on top of each brownie directly before serving.