My MIL makes the most amazing soft, black licorice, and these fudge brownies are worthy of the best of the best.


makes ~16 brownies


140g butter, cubed, unsalted

190g semisweet chocolate chips or chopped chocolate, 46% cacao, divided

200g sugar

2 eggs, large, room temperature 

1 tsp anise extract

2-3 tbsp orange zest

1/4 tsp salt

20g cocoa or cacao powder

115g all-purpose flour

60g soft black licorice, cut in to 1/2 inch sized pieces

flaky salt, to taste


Preheat the oven to 350°F/177°C. Butter and line an 8 inch round cake pan with buttered parchment. Set aside.

Place the butter and 90g of the chocolate in a heat proof bowl set over a bain marie. Melt, stirring occasionally, until smooth. Remove from heat, stir in the sugar, and set aside to cool for 5 minutes.

In a small mixing bowl, mix together the eggs, anise, orange zest, and salt. Once combined and smooth, stir the egg mixture in to the chocolate mixture.

Add the cocoa powder and flour to the mixture. Fold gently to combine. When a few spots of dry ingredients remain, add in the remaining chocolate. Fold just until everything is evenly combined.

Pour the mixture in to the prepared pan. Sprinkle the pieces of licorice evenly on top of the mixture. Bake at 350°F/177°C until the center is set and no longer jiggly, the top will look dry and shiny, about 25-30 minutes. Take care to not over bake.

Remove the brownies, and sprinkle lightly with flaky salt. Let them cool completely before removing from the pan. Once cooled, cut and enjoy. Serve and store at room temperature for up to 3 days.