Chocolate Orange Brownies

This recipe is based on my very popular caramel brownies - they are lovely an gooey and are a perfect partner to chocolate orange!

I decided to make these brownies in a long tart tin so I could slice them into nice oblongs and topped each slice with a chocolate orange segment.

They are lovely gooey brownies and they should not need to be baked for more than the 25 minutes if you use the correct sized tin and oven temperature! I see so many reviews that people say they have 'had' to cook longer than the time stated on other recipes but please don't do that with this recipe or you won't get lovely texture they should have!

You can get chocolate oranges all year round but they are more prolific in the shops here in the UK during the festive season. They do make a great treat over Christmas too.

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To start making the brownies preheat the oven to 180°C (160°C fan), then line and grease a 36 x 12cm loose bottomed tart tin. If you want to use a 23cm x 23cm square tin follow the recipe for my caramel brownies for the brownie ingredient measurements and cooking time.

Then melt the chocolate, butter and cocoa powder in a medium sized pan.

Stir until all the ingredients are fully melted then set aside to cool.

In a stand mixer put the eggs and light brown sugar.

With the whisk attachment mix until lighter in colour and fluffy.

Then whisk in the cooled chocolate mixture into the egg mixture until fully combined.

Add the flour and orange zest then mix again until all the flour is combined and pour into the prepared tin.

Then bake for 20 - 25 minutes. They should have a slight wobble in the middle!

Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.

When they are baked place the 10 chocolate orange segments on the top then set aside completely cool.

Once cool you will be able to cut it into slices and enjoy with a cuppa.

Chocolate Orange Brownies

Sarah's servings: 10

Sarah's skill: Easy

Baking time: 25 minutes

INGREDIENTS

120g dark cooking chocolate

120g unsalted butter, cubed

20g cocoa powder

2 large eggs

150g soft brown sugar

70g plain flour

1 orange, zested

10 chocolate orange segments

METHOD

1. Pre-heat oven to 180°C (160°C fan).

2. Line and grease a 36 x 12cm loose bottomed tart tin.

3. Melt the chocolate, butter and cocoa powder in a medium sized pan until all the ingredients are melted and combined. Set aside to cool.

4. Place the eggs and sugar in the bowl of a stand mixer with the whisk attachment fitted. Whisk until light and fluffy.

5. Add the cooled chocolate mixture to egg mixture and whisk until totally combined.

6. Mix in the flour and orange zest until fully combined.

7. Pour into the prepared tin and bake for 25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for longer or you will have dry cake like brownies.

8. Remove from the oven and place the 10 chocolate orange segments on the top then set aside completely cool.

9. When they are completely cool you will be able to cut it into slices and enjoy.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!

Always use a good quality dark cooking chocolate.