If you’re a fan of chocolate orange, you’re going to love these squidgy Chocolate Orange Brownies.
I’ve wanted to make chocolate orange brownies for ages but kept on getting distracted and developing other recipes. I have the world’s shortest attention span, I’m sure!
When my neighbour Luce recently gave me a lorry load of oranges, I knew that the time was right.
The funny thing is that when I was a kid, I used to hate the chocolate orange flavour combo and olde English sweet treats like Jaffa Cakes and Terry’s Chocolate Orange were my food nemeses.
How times change, because now I can’t get enough of all things chocolate orange and my recipe archive is proof of that! Have you seen my Flourless Chocolate Orange Cake, Jaffa Drizzle Loaf or these tasty Jaffa Truffles?
These brownies are the ultimate in chocolate orange goodness. They’re rich, dark, gooey and utterly delicious. Don’t be tempted to overcook them. The inside is supposed to be all moist and squidgy – that’s what puts these brownies in a league of their own.
They’re freezer friendly and make the most delicious dessert served with a scoop of ice cream or a generous dollop of cream. In fact, the hardest part about making these brownies is stopping at eating just one square!
Are you a fan of chocolate orange? Is there a food you hated as a child but love as an adult?
Cuts into 12-18 squares
Ingredients
200g butter
200g dark chocolate, chopped
zest 1 large orange
4 eggs
200g caster sugar
100g plain flour
50g cocoa
100g Lindt Excellence Orange Intense, chopped
How to – Traditional
- Grease a 20cm x 20cm baking tin and line with baking paper.
- Melt the dark chocolate, butter and orange zest in a non-stick saucepan over a low heat, stirring occasionally.
- Mix the eggs and sugar until the mixture is pale, has doubled in volume and leaves a trail when the whisk is removed.
- Add the chocolate mixture to the eggs and the sugar.
- Sift in the flour and cocoa and stir until just combined.
- Fold in the orange chocolate chunks.
- Pour into the lined tin and bake for 35-40 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Leave to cool in the tin and then cut into squares.
How to – Thermomix
- Grease a 20cm x 20cm baking tin and line with baking paper.
- Place the dark chocolate into the TM bowl and blitz on Turbo for a few seconds until finely chopped.
- Add the butter and orange zest and melt for 2 minutes at 60C on speed 3 or until melted. Set aside and rinse and dry the bowl.
- In a clean dry bowl, add the eggs and sugar and insert the butterfly. Mix for 2 minutes on speed 4 until the mixture is pale, has doubled in volume and leaves a trail when the butterfly is removed.
- Remove the butterfly and return the chocolate mixture to the TM bowl. Mix for 5 seconds on speed 4. Scrape down sides of bowl.
- Add the flour, cocoa and the orange chocolate chunks and mix for 5 seconds on reverse speed 5. Scrape down sides of bowl and if necessary, mix again for a few more seconds on reverse speed 5 until just combined.
- Pour into the lined tin and bake for 35-40 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Leave to cool in the tin and then cut into squares.
