Chocolate orange brownies
You will need:
175g (6oz) butter, cubed, plus some for greasing the tin
175g (6oz) dark chocolate (55pc-62pc cocoa solids), roughly chopped
25g (1oz) cocoa powder
225g (8oz) caster sugar
Zest of 1 orange
100g (3½oz) plain flour
Cocoa powder or icing sugar, for dusting
Orange ice cream or lightly whipped cream, to serve
One 20cm (8in) square cake tin
The perfect pairing of chocolate and orange makes these moist, fudgy squares absolutely irresistible. They are a great dessert for a party, as they can be made the day before and simply warmed up and served with orange ice cream or lightly whipped cream. They also freeze well for a few weeks.
1 Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tin, and line the base and sides with baking parchment. Put the butter and chocolate in a heatproof bowl and sift in the cocoa powder. Put over a pan of gently simmering water until melted, making sure the base of the bowl doesn’t touch the water, and stir regularly. Remove the bowl from the heat.
2 In the bowl of a food processor, whisk the eggs, caster sugar and orange zest until light and fluffy. (Alternatively, put the ingredients in a large bowl and use an electric beater). While continuing to whisk, add the chocolate, butter and cocoa mixture, until well combined. Sift in the flour and fold in well.
3 Spoon the mixture into the prepared tin and bake for 20-25 minutes until it is dry on top but still slightly fudgy inside. Leave to cool in the tin on a wire rack and then cut into 16 squares. Dust with cocoa powder or icing sugar, if you like. Serve with orange ice cream or lightly whipped cream.