GSO Makes Great Brownies

by Brad

The submission area for stories was pretty light this week, so I'll offer a quick story. I've been cooking brownies in my Global Sun Oven for around three years. It always turns out moist and delicious (unlike the overcooking that sometimes happens in a conventional oven). I graduated to biscotti in the GSO, and made a few batches that were sinful, last year.

I sent the recipe to the Sun Oven cook, when she still had her blog, and she never featured my recipe.

Maybe it seemed too exotic and the recipe was a bit complicated. I'll never know. You be the judge. Preheat your sun oven to 350F. I use an additional reflector, so this is easier to do.


6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder

Here is where you have to make a choice...

For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts

For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds

For Ginger: 1 1/2 cups chopped crystallized (candied) ginger

Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Pour into your dark cooking pan (I use a 9" diameter, round pan). Allow pan to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 35-50 minutes (or until center yields a clean toothpick test). Remove from oven and let cool thoroughly. Cut into shapes. I flip the pan and it should drop out. I then cut the circle into strips, with the large center strips getting cut into halves. Cut width is around 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Place back into sun oven and bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container.

In some instances, I decided not to dry the biscotti out that much and omitted the final step, and gotten rave reviews for how moist and flavorful the biscotti was.

Well, that's about it for now. Remember to wear sunglasses and watch out for "dazzle".


Greetings Brad,

Thanks for the great recipe and the step-by-step.
When you describe the ingredients and the details in this manner there is no way someone can't try this recipe.
...It almost does sound a bit "exotic", but well worth the effort.
No more so than a Mango Cheese Cake we solar cooked a couple of years ago.

Thanks again,


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Jan 02, 2013
Additional reflector for your GSO
by: Anonymous

Your comment on using an additional reflector on your GSO, could you elaborate, photo?

Jun 19, 2011
Even Better Biscotti
by: Brad

This is an even better recipe, less eggs but a bit more complicated. This one is worth a try.

Chocolate Hazelnut Biscotti

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup blanched hazelnuts, coarsely chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat solar oven to 350 degrees F and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35-50 minutes, or until firm to the touch. Cool biscotti on baking sheet 5 minutes.

Optional (if you want it very dry)

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack Biscotti Keep in airtight containers 1 week and , frozen, 1 month.

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