Blood Orange Black Cocoa Crumble Bars

Hello my little Valentimes. No long, windy intro this week as I want to get this recipe to you all in time for the big romantic day tomorrow (or any Galentine’s celebrations you may have coming up.) That being said, these are great any time blood oranges are around.

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This Week’s Recipe

These bars are very reminiscent of my blood orange mini tarts. They bring the same flavors and textures but they are about half of the work. (Not as pretty though, sorry.) Blood orange is one of my favorite flavors to work with (and to snack on!) this time of year and I liked that they are Valentine’s coded (sorry I’m getting them to you *the day before*.)

This recipe employs one of the best baking tricks: making the base and the crumble topping in the same bowl. I used black cocoa powder for these because I love the stark color and rich, almost smokey flavor. This is cocoa that has been heavily alkalized, reducing the acidity, darkening the color, and lending a smoother taste. Any Dutch-process (alkalized) cocoa works here.

I use both blood orange juice and lemon juice in this recipe. Though I love the flavor and color, blood orange juice just isn’t acidic enough to pack enough of a punch in many recipes, so it needs a hand from the ultra-tart lemon juice. I still think the flavor of blood orange shines through in the filling.

Blood Orange Black Cocoa Crumble Bars

Makes about 16 bars

Ingredients

Crumble

• 1 1/2 cups all-purpose flour (195 grams)

• 1/4 cup black cocoa (32 grams) (any Dutch process cocoa works)

• 1/3 cup granulated sugar (67 grams)

• 1/3 cup light brown sugar, lightly packed (67 grams)

• 3/4 teaspoon baking powder

• 3/4 teaspoon Diamond Crystal kosher salt (1/2 teaspoon for Morton’s table salt)

• 8 tablespoons unsalted butter, gently melted

Filling

• 4 large eggs

• 1 large egg yolk (reserve white)

• 1/4 teaspoon Diamond Crystal Kosher salt (pinch for Morton’s table salt)

• 1 cup granulated sugar (210 grams)

• 1/4 cup plus two tablespoons all-purpose flour (50 grams)

• Zest of 2 blood oranges

• Zest of 2 lemons

• 1/2 cup blood orange juice (about 2 medium oranges)

• 1/2 cup lemon juice (about 2 lemons)

Directions

1. Preheat oven to 350°F. Grease a 9-inch square tin or baking dish and line with parchment paper. You can also grease the parchment to further prevent sticking. Place two oven racks on the middle two positions.

2. Make the crumble. In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking powder, and salt, breaking up any lumps you see. Fold in the melted butter with a rubber spatula until there are no dry bits and the mixture is forms pea-sized crumbles. If the mixture is too dry, add about a tablespoon of water. (To get bigger crumbles, just squeeze the dough together in your fist and lightly break it apart.)

3. Dump about one half to two thirds of the crumble mixture into the bottom of the tin. Using an offset spatula or the bottom of a measuring cup, press the dough into the tin, completely covering the bottom in an even layer. Spread the rest of the crumbles evenly onto a parchment lined baking sheet.

4. Bake both trays for 5 minutes, then remove from the oven and turn the heat down to 300°F. Brush the still-hot bottom crust with the reserved egg white.

5. For the filling, in a small bowl, whisk the eggs, egg yolk and salt until very smooth. In a medium mixing bowl, combine the sugar and the zests, rubbing the zest into the sugar with your fingers. Whisk in the flour until there are no lumps, then the egg mixture, then the blood orange and lemon juices, until homogenous.

6. Strain the filling onto the baked bottom crust and bake for 20-25 minutes, just until the top of the filling is set but still wobbles slightly in the middle. Gently and evenly scatter the crumbles on top and bake for another 5 minutes.

7. Transfer to a wire rack to cool completely, cover, then transfer to the fridge to chill before serving.