Blood Orange Curd Brownies (Print version)

Fudgy chocolate brownies topped with a vivid blood orange curd layer that sets glossy, tart, and sliceable after chilling.

# Ingredients:

For the blood orange curd

01 - 1 cup (240 ml) fresh blood orange juice, strained
02 - 1 tablespoon finely grated blood orange zest
03 - 2 tablespoons fresh lemon juice
04 - 2 large eggs, room temperature
05 - 3 large egg yolks, room temperature
06 - 1/2 cup (100 g) granulated sugar
07 - 1/8 teaspoon fine salt
08 - 2 tablespoons (28 g) unsalted butter, cut into small pieces

For the brownie base

09 - 1/2 cup (113 g) unsalted butter, melted and slightly cooled
10 - 3/4 cup (150 g) granulated sugar
11 - 1 tablespoon neutral oil
12 - 1 large egg, room temperature
13 - 1 large egg yolk, room temperature
14 - 1 teaspoon vanilla extract
15 - 1/2 cup (50 g) Dutch-process cocoa powder
16 - 1/3 cup (42 g) all-purpose flour
17 - 1/4 teaspoon fine salt

# Instructions:

01 - Simmer the blood orange juice in a small saucepan over medium heat until reduced to 1/2 cup, about 10-15 minutes. Cool for 5 minutes.
02 - Whisk the reduced juice, zest, lemon juice, eggs, yolks, sugar, and salt in a heatproof bowl over gently simmering water. Cook, whisking often, until thickened and about 165°F. Remove from heat, whisk in butter, and strain through a fine-mesh sieve.
03 - Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving overhang on two sides, and lightly grease the parchment.
04 - Whisk melted butter, sugar, oil, egg, egg yolk, and vanilla until glossy. Fold in cocoa powder, flour, and salt until just combined.
05 - Spread the batter evenly in the prepared pan. Bake for 15-17 minutes, until the top looks set but the center is still soft.
06 - Pour the warm curd over the brownie base and spread gently. Return to the oven for 8-10 minutes, until the curd is set at the edges and barely wobbly in the center.
07 - Cool the pan on a rack for 1 hour, then refrigerate for at least 2 hours. Lift out with the parchment and cut into 16 squares with a warm clean knife.

# Good to know:

01 - Best served chilled for clean layers.
02 - Blood orange color varies naturally from coral to deep ruby.
03 - Use a metal pan for the most even brownie texture.

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