Orange Brownie
1.
Take the peel of an orange and chop it into small pieces. Try not to cut into the white part as much as possible. Leave a little bit to decorate the surface. Put the rest with the orange flesh.
2.
Cut it horizontally like the orange section in my picture, it's easier to peel. Take a quarter of the orange pulp, do not have the film of orange petals, and do not squeeze it into juice. Use scissors to cut the pulp into small pieces. (Just don’t make a big piece. It’s easy to do it. Cut the cross section, cut the surface into a semicircle, and peel off the skin by pushing your fingers against it)
3.
Add 60 grams of sugar to orange peel and orange flesh, stir slightly, and set aside. Do this step first, and the sugar will melt into the orange flavor during the standby process.
4.
Melt the black chocolate, I'll just put it in the microwave for a while, you can add some rum to mix it. To soften the butter, I didn't soften it in advance, just cut it into small pieces and put it in the microwave for ten seconds and ten seconds and bite it a few times. If you accidentally bite your head and become liquid, you have to freeze it to make it roughly solidify before use. Beat the butter with a manual whisk, and do a dozen or twenty strokes to make it slightly whitish.
5.
Preheat 180 degrees. Using a manual whisk, add the melted black chocolate to the butter and mix well, add an egg and mix well, then add the sugar and orange mixture prepared in the first step and mix well. Sift in low powder, use a spatula, press and mix well until there is no dry powder. Add nuts and mix well. I don’t have walnuts. I used a little more cashews and pecans, about 70 grams. It doesn’t matter how much it comes and goes.
6.
I use pound cake mold, pad oil paper, pour the batter into the mold, sprinkle the reserved orange zest, 180 degrees, 20 minutes, when the time is up, there will be a thin layer of brownie on top. It is recommended to cut after refrigeration.
