Wednesday 22 November 2017

Chocolate orange brownies

Makes 16

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

3 eggs

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.

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