Chocolate Orange Brownies:185g (6 ½ oz) unsalted butter
185 (6 ½ oz) Dark Chocolate Orange (1 Terry’s orange is 175g)
85g (3oz) plain flour
40g (1 ¼ oz) pure cocoa powder
50g (2oz) white chocolate
50g (2oz) Milk Chocolate Orange
3 large eggs
275g (9 ½ oz) golden caster sugar
Pre-heat oven 170C/325F/gas mark 3
Grease a brownie pan or regular square tin (22cm/81/2in) with butter and line with baking paper.
Cut the butter into cubes and melt with dark chocolate. Again there are different ways to do this. I use a glass bowl set over a pan of simmering water. You can use the microwave just set it for 30 seconds then stir and repeat until melted.
Measure out your flour and cocoa into a bowl. Sieve if you must or whisk gently together.
Chop up your chocolate if you need to or if you bought buttons/chips/morsels/chunks then you’re already set!
Beat the eggs and sugar together at max speed until the mixture becomes really pale and almost doubled in size.
Poor the cooled chocolate mixture over the eggy mousse, and gently fold in.
Add the flour/cocoa mixture and fold in with a large metal spoon.
Last but not least stir in your chopped chocolate.
Pour into prepared tin
Bake for 25 minutes. You can tell they are done when the top is cracked and crunchy but the middle is fudgy.
Leave in tin until completely cooled. Then cut ‘em up! I used a fancy Wilton cookie/bar cutter that makes hearts!
|fun reindeer sticker off my orange|