Blood Orange Curd Brownies with Fudgy Chocolate Layers
Bake Blood Orange Curd Brownies with a dark, fudgy base and a bright citrus curd top. This make-ahead dessert slices cleanly after chilling and tastes…
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Cooking tools:
- Saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowl
- Instant-read thermometer
- Metal baking pan
- Parchment paper
- Oven
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Kitchen scale
- Microplane
- Grater
- Spoon
Ingredients
- 1 cup (240 ml) fresh blood orange juice, strained
- 1 tablespoon finely grated blood orange zest
- 2 tablespoons fresh lemon juice
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/8 teaspoon fine salt
- 2 tablespoons (28 g) unsalted butter, cut into small pieces
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon neutral oil
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (50 g) Dutch-process cocoa powder
- 1/3 cup (42 g) all-purpose flour
- 1/4 teaspoon fine salt
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