Bizochos de Chocolate

By • February 16, 2012 • 16 Comments

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Author Notes: I've been making my brownie recipe for about 15 years, and one of the most enjoyable aspects has been coming up with variations on the theme. This one has been lots of fun to develop. I've asked people to taste them (I'm allergic to chocolate) without telling them what is in them, besides the obvious of course, then stand back and watch their expressions change as the range of flavors rolls across their palates.

When you mix them, be sure to sift the cocoa powder over the chocolates and butter. It's lumpy, and can be difficult to mix in if you don't sift it. I used to sift the cocoa in with the dry ingredients, and recently began adding it in with the chocolates and butter to see of anything different would happen. The color of both the dough and the actual brownies is much deeper, and people say that chocolate flavor is, too.

One more mixing tip: whisk the orange zest and hot paprika into the eggs and sugar and let the mixture sit while the chocolates melt. The fats in the yolks take up the orange and spice flavors very nicely, for another deeper layer of flavor.
boulangere

Serves 12 to 16

  • 8 ounces semi-sweet chocolate
  • 3 ounces unsweetened chocolate
  • 6 ounces unsalted butter
  • 1/4 cup cocoa powder
  • 1 3/4 cups sugar
  • 6 eggs
  • zest of 1 orange
  • 2 teaspoons hot Spanish paprika
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon sea or kosher salt
  • 1 cup heavy cream for garnish
  • 1 teaspoon powdered sugar
  • Sprinkles of cocoa powder
  1. Preheat oven to 325 degrees.
  2. Set a heat-proof bowl over a pot containing a couple of inches of simmering water. Break or chop the chocolates into medium-sized pieces and add them to the bowl. Cut the butter into 1” cubes and add to the bowl. Sift the cocoa powder over the top of the chocolates and butter. Allow to melt completely, then stir to blend.
  3. While chocolates and butter are melting, whisk together the sugar and eggs in a mixing bowl. Add the orange zest and hot paprika.
  4. When chocolate mixture has melted completely, temper it into the egg mixture by pouring in a slow, steady stream, while whisking continuously.
  5. Sift the flour and salt onto a sheet of parchment, then tip it into the mixing bowl. Mix thoroughly with a spatula.
  6. Set a 9”x9” baking pan on the parchment and trace the outline of its bottom. Cut inside the lines, then set the square in the pan. Brush sides with soft butter, or spray with pan spray. Pour in brownie mixture and level it with you r spatula.
  7. Bake for 30 to 35 minutes. Brownies are done when you can tap the center and they feel soft, but not liquidy.
  8. Remove from oven and cool completely before cutting. If you try to cut them when they're too warm, they tend to crumble a bit. Alternatively, if that doesn't bother you, dig in!
  9. If you want to gild the lily, serve with a scoop of lightly sweetened, soft-peak whipped cream. I just whisked it in a metal bowl that I set in the freezer for a few minutes. I finished with a sprinkle of cocoa powder after I'd garnished the brownies.
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almost 3 years ago lapadia

Love this variation on your great brownie recipe, thanks! Yikes, allergic to chocolate....

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, lapadia. I really miss it at times like this.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

looks absolutely gorgeous. Oh, how i wish i had one right now!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, mrsl. If you were my neighbor, you could have all you wanted!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

i have a sudden desire to live in Montana. ;)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Just say the word!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Your brownie recipe is the best ever and with the paprika is a brilliant addition.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, Suzanne. My neighbors are hoping for many more chocolate contests.

Img_0733

almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

wow...sign me up to taste test for you any time!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Glad to!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So wonderful that you can create such deliciousness without being able to taste it! Love chocolate with a little bit of paprika. Yum!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you - I have very willing neighbors.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These sound delicious! Rose Levy Beranbaum mixes her cocoa powder into hot water for making cakes because it helps the flavor to bloom. I think mixing it with your warm butter & chocolate mixture accomplishes the same thing and it's one less bowl to dirty.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

That's interesting, thanks hla. And I'm always happy to save a bowl!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, Em. The heat of the paprika is quite a bit different, and it has a smokiness. I'd gladly bring a pan of brownies to your door!

Img_7818

almost 3 years ago EmilyC

I want to be a taste tester! I'm so intrigued by the hot spanish paprika here...I like cayenne with chocolate but I'll be the paprika is a little more subtle yet more flavorful. Your picture is lovely, too.