One of my favorite parties of the year is the late fall dinner my husband and I host for his freshman seminar class at Amherst College. The students, bright, lively, and engaging, come from around the country as well as from several continents. This year the group hailed from New York to California and from cities in Ethiopia, Uruguay, and Viet Nam. So, I decided to plan a menu with global accents, and offered as openers baked Medjool dates filled with Gorgonzola Dolce and almonds, followed by vegetarian Greek moussaka and French daube de boeuf à la provençale. All-American brownies, prepared with an unexpected flavor combination, made a fine finale.
The dark chocolate, fudgy brownies, studded with chopped pistachios and scented with fragrant orange peel, quickly disappeared and were given a thumbs up by the crowd. I was delighted since I had spent several days tweaking the recipe, replacing traditional nuts with pistachios and omitting vanilla in place of grated orange zest. Extra festive touches included decorating the brownies with a zigzag pattern of ganache and adding a sprinkle of finely chopped verdant pistachios.
These brownies are petite and slim perfect for a holiday indulgence. A single recipe yields 16 squares and can be stored for several days in the fridge. I was so pleased with their popularity that I’m making another batch for a neighborhood potluck this weekend!