I met my best friend, Tom, in my early twenties in San Francisco. We were inseparable then and still are now. Every year for his birthday, I offer to make him a special treat. Being the domestic goddess I am, I’m not going to let anyone else bake his birthday cake—are you kidding? His favorite flavor combo is chocolate and orange, so I have spent many of his birthdays coming up with new recipes to embrace his favorite couple. These bars are some of my best work yet—ask Tom! This ultimate pairing is showcased with a soft, chocolatey brownie-ish layer, a ripple of tart orange marmalade, and a sweet crumb topping. They’re a perfect comfort any day, any time, just like my bestie Tom.
This recipe was excerpted from ‘Let’s Eat' by Dan Pelosi. Buy the full book onAmazon.
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What you’ll need
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Cocoa Powder (Non-Alkalized)
$11 At Amazon
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Mixing Bowls
$40 At Target
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9 x 13 Pan
$14 At Amazon
Ingredients
Makes 12 bars
For the crumb topping
For the bars
Step 1
Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick spray.
Step 2
Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, cocoa powder, and salt. Add the butter and use clean hands to pinch everything together into large crumbs. Set aside.
Step 3
Make the bars: In a stand mixer fitted with the paddle attachment (or a large bowl if using a handheld mixer), combine the butter and brown sugar. Starting on low speed and increasing to medium, beat the butter and sugar together until a light and fluffy mixture forms, 3 to 4 minutes. Add the baking powder, salt, vanilla, olive oil, cocoa powder, and egg. Beat on low speed, stopping to scrape down the sides as needed, until everything is combined, about 2 minutes. Add the flour and beat until just combined, about 1 minute. Use a rubber spatula to scrape along the bottom and sides of the bowl.
Step 4
Scrape the batter into the prepared baking dish and smooth the top evenly. Spoon and spread the jar of marmalade over the top, leaving a ½-inch border all around the edges. Sprinkle the crumb topping over the entire surface.
Step 5
Bake for about 45 minutes, until a tester inserted into the center of the bars comes out clean. Let cool completely in the baking dish, about 1 hour. Dust the top with the powdered sugar and sprinkle with the orange zest. Slice into 12 equal bars and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
