These chocolate orange brownies have all the decadence of a devilishly chocolatey dessert with the added zestiness of orange peel: the ideal extra flavour boost to elevate a standard brownie to a more exciting treat! After experimenting with salted caramel brownies last term, I decided to make a few tweaks to the recipe and voilà: a delicious chocolatey orangey delight was born. This recipe also gave me a bona fide reason to make the most of a £1 deal for Terry’s Chocolate Orange – an opportunity I was never going to let pass me by!
Recipe | Chocolate Orange Brownies
Ingredients:
- 195g Terry’s Chocolate Orange
- 275g margarine
- 100g dark chocolate
- 325g sugar
- 4 eggs, lightly beaten
- 175g plain flour
- 1 teaspoon baking powder
- Zest and juice of one medium-sized orange
Method:
- Split the Terry’s Chocolate Orange in half; set half aside. Break the rest of it up into small pieces; do the same with the dark chocolate.
- Put the broken chocolate and margarine into a heatproof bowl. Place over a pan of simmering water and allow to melt.
- Once melted, remove from heat and stir in the sugar.
- Add the eggs, one at a time.
- Stir in the flour, a little at a time, to prevent the mixture from curdling.
- Add the baking powder.
- Grate and juice the orange; add half of the zest and 25ml of the juice to the mixture.
- Chop the remaining Terry’s Chocolate Orange into small pieces and fold in. Stir the mixture, ensuring that all the ingredients have combined.
- Line a tin with foil or greaseproof paper; my tray was c. 28cm x 18cm x 3cm, as a guideline, and makes 15 brownies.
- Pour the mixture into the tin, taking care to distribute it evenly.
- Bake at 180°C for 40 minutes; when baked, the top should be firm but the inside soft and gooey.
- Leave to cool on a wire rack, then cut into squares and enjoy (ideally with a large dollop of ice cream!)
Tips:
- The weight of the Terry’s Chocolate Orange sounds a bit odd, but it’s the weight of a whole Terry’s Chocolate Orange, as sold in the UK.
- I use granulated sugar instead of castor sugar – it’s a lot cheaper and you’ll never tell the difference in this recipe!
- Oven times can vary hugely – I usually set a timer for 30 minutes and check, as you can always bake it for longer but you can’t unbake an over-baked brownie! Insert a cocktail stick/ knife into the mixture, and if it comes out clean/ with a few crumbs attached then it’s ready.
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