Orange Blossom & Pistachio Brownies
If you’ve got some orange blossom water to use up, this will help make a dent in your supply! It’s rich and floral and if orange blossom isn’t your favorite essence ever, you should only use it in either the brownie or the frosting, but not both. What’s best about this is that it is freezer-friendly, even after you’ve frosted it.
Orange Blossom and Pistachio Brownies
Brownie Ingredients:
butter for greasing the pan
130g flour (1 cup)
60g cocoa powder (2/3 cup), preferably dutch-process
113g melted unsalted butter (1 4-oz stick/8 tablespoons)
53g canola oil (1/4 cup)
30g orange blossom water (2 tablespoons)
3 large eggs (155g)
350g sugar (1 3/4 cup)
3g salt (1/2 teaspoon)
80g coarsely chopped raw pistachios (1/2 cup), optional
1 tablespoon finely ground pistachio, for sprinkling
orange blossom cocoa cream cheese frosting ingredients:
40g cocoa (1/2 cup)
175g powdered sugar (1 1/2 cups)
56g unsalted butter (4 tablespoons), softened at room temperature
227g cream cheese (1 8 oz stick), softened at room temperature
23g orange blossom water (1 1/2 tablespoons)
Bake: 375F/190C
Bake time: 35 minutes plus cooling time
