Churro Brownies

 

8 T. (1 stick) unsalted butter

1 ½ C. brown sugar

2 large eggs, beaten

1 tsp. vanilla extract

1 ½ C. all-purpose flour

2 tsp. baking powder

Pinch kosher salt

2 T. fresh orange zest

¼ cup granulated sugar

1 ½ T. ground cinnamon

Flaked sea salt, for garnishing

 

Preheat the oven to 350°F and line with parchment paper or grease a 9-inch square-baking pan or 9-inch cast-iron skillet. On low heat, melt the butter. Remove from the heat and allow to cool, about 10 minutes. Once cool, add to the melted butter the brown sugar, eggs, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt, and orange zest until well combined. Add to the liquid ingredients and stir until a thick batter is formed. Spread the batter into the baking pan. Stir together the sugar and cinnamon then spoon evenly over the batter. Bake uncovered for 20-25 minutes or until the edges are set. (Be sure to not overcook as the churro brownies will harden as they cool.) Lightly sprinkle with the flaked sea salt, then allow to cool for 20 minutes before slicing and serving.