If you’ve been reading the Baking-Joy for the last few months, you will know that I love peanut butter and chocolate. But sometimes (for like 5 minutes) I have a break for the holy grail of all baking combinations for another combination I love…chocolate orange 🙂
Did anyone else always get a chocolate orange at Christmas? That chocolate orange was the inspiration for these delicious, fudgy brownies. I adapted my peanut butter swirl brownie recipe, but substituted half of the dark chocolate for pieces of chocolate orange. Awesome 🙂
These brownies do honestly taste like fudge. They may as well be fudge with this texture 🙂 You’ll notice the very small amount of flour in this recipe, which gives the brownies their soft, dense texture. The addition of the chocolate orange pieces (which contain orange oil) and orange zest give them a fresh taste which goes brilliantly with the dark chocolate.
I want to finish this rather short post on this thought…why oh why didn’t I put Cointreau in these? 😉
Ingredients (makes 16 brownies):
- 100g dark chocolate (70%)
- 100g orange chocolate
- 175g unsalted butter
- 200g light brown sugar
- 125g caster sugar
- 130g plain flour
- 3 eggs
- 50g dark chocolate chips
- 50g milk chocolate chips
- Zest of 1 orange
- Preheat oven to Gas 3/170C. Line a 20cm x 20cm brownie tin with baking paper.
- Melt the butter and chocolate together (not the chocolate chips) gently in the microwave. Stir in the sugars, making sure there are no lumps in the brown sugar. Stir in the orange zest.
- Fold in the flour, then beat in the eggs (do not panic at this point, it will look as though it’s going wrong! Keep mixing and you’ll be fine!) Mix in the chocolate chips.
- Bake for 30 minutes (check after 25). The brownies should be slightly wobbly in the middle (this is important, as overbaked brownies are not happy brownies :-))
- Let brownies cool in the tin, remove and cut into 16 squares. They are best stored in the fridge.