Chocolate orange brownies

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 ūüôā

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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 ūüôā

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These brownies do honestly taste like fudge. ¬†They may as well be fudge with this texture ūüôā ¬†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.

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I want to finish this rather short post on this thought…why oh why didn’t I put Cointreau in these? ūüėČ

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

Method:

  1. Preheat oven to Gas 3/170C.  Line a 20cm x 20cm brownie tin with baking paper.
  2. 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.
  3. 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.
  4. 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 :-))
  5. Let brownies cool in the tin, remove and cut into 16 squares.  They are best stored in the fridge.

 

Peanut butter swirl brownies

It’s brownie Friday ūüôā

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I’ve been looking for a really dense,¬†chocolatey, fudge like brownie recipe for ages and I think I’ve hit the jackpot! ¬†These brownies taste like chocolate fudge and are totally delicious. ¬†Of course, there’s only one thing that makes brownies better…peanut butter ūüôā

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I’ve made these brownies twice in the last 2 weeks, so it’s safe to say they’ve been well taste tested ūüôā And this is one recipe that didn’t make it into work! ¬†The 1st time I made these, I used 70% dark chocolate and they came out beautifully. ¬†The 2nd time (and what you see in the photos) I could only get hold of 50% cocoa solids. ¬†They came out well and tasted good, but I’d highly recommend using the very dark chocolate for these ūüôā ¬†These brownies call for some light brown sugar as well as white, which adds to the general fudginess. ¬†It also means they are so soft and dense, they must be stored in the fridge. ¬†This is a very dangerous thing…these brownies will stare at you every time you open the fridge door…

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You’ll also notice that this recipe calls for relatively little flour compared to the other ingredients. Less flour = a more fudgy brownie. ¬†The addition of swirled peanut butter and peanut butter chips…Oh my word.

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Ingredients (makes 16 brownies):

  • 200g dark chocolate (around 70% cocoa solids)
  • 175g unsalted butter
  • 200g light brown sugar
  • 125g caster sugar
  • 130g plain flour
  • 3 eggs
  • 70g smooth peanut butter
  • 100g peanut butter chips

Method:

  1. Preheat oven to Gas 3/170C.  Grease and baseline a 20x20cm brownie tin.
  2. Melt the chocolate and butter together in the microwave (carefully, in short bursts).  Stir until smooth.
  3. Stir in the sugar until incorporated and then fold in the flour.  Mix in the eggs until smooth.
  4. Fold in the peanut butter chips and pour batter into the tin.  Melt the peanut butter in the microwave, dot on top of the batter and swirl with a knife.
  5. Bake for around 30 minutes, or until set on top but slightly wobbly in the middle.  Do not overbake, otherwise the brownies will become crunchy.

Flourless peanut butter chocolate brownies

Oh my word. ¬†I made these brownies over the weekend and today is Tuesday. ¬†And there are none left. ¬†I can’t even blame my lovely husband, as he’s on a health kick (as I am supposed to be!). ¬†Seriously, these brownies are amazing. ¬†Fudgy, squidgy, peanut buttery ūüėÄ ¬†In fact, they almost didn’t become brownies, as the melting of the butter, peanut butter, sugar and vanilla was so intoxicating, I almost ate that! Are any of you surprised with another peanut butter recipe? ¬†I make no apologies ūüôā

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The lack of flour in this recipe is key for making these as squidgy as they are. ¬†Replacing the flour with ground almonds also adds to the flavour of these wonderful brownies. ¬†Due to the lack of raising agents, these brownies bake up quite thin (which in my book, means you can eat more!) ¬†You could use a smaller tin than I suggest in the recipe below, however remember to adjust the cooking time ūüôā

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The texture of these brownies is almost like fudge they are so squidgy. ¬†Make these soon. ¬†You won’t regret it ūüôā

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Ingredients:

  • 100g unsalted butter
  • 100g smooth peanut butter
  • 120g light brown sugar
  • 1 tsp vanilla extract
  • 100g good quality dark chocolate, chopped
  • 2 eggs, beaten
  • 100g ground almonds

Method:

  1. Preheat oven to Gas 3/170C.  Base line and grease a 20cm square brownie tin.
  2. Melt the butter, peanut butter, sugar and vanilla together over a low heat. ¬†Try not to drink ūüôā
  3. Take off the heat and add the chopped chocolate.  Leave for a few minutes and then stir until the mixture is smooth.
  4. Leave to cool for a few minutes, then beat in the eggs quickly and then the ground almonds.
  5. Scrape into the brownie tin and cook for around 15 minutes until just set.  Brownies should always seem undercooked when you take them out of the oven, which gives them the required squidginess.

Recipe adapted from Citrus and Candy.

Peanut butter layer brownies

This recipe is my version based on a fantastic recipe I found on the fabulous Sally’s Baking Addiction. ¬†They are sometimes known as ‘better than crack brownies’ and I can understand why. ¬†Chocolate and peanut butter combine in the most amazing way here. ¬†I seriously cannot stop eating these, so will be bringing some into work tomorrow to prevent me turning into one of these to die for brownies. ¬†To my slight surprise, Mr Baking-Joy was not as enamoured with this recipe as I was (*huff*), but I promise, they are fantastic. ¬†Next time I make these (soon), I’m going to use Mr Baking-Joy’s suggestion of not putting cereal in the top layer, just salted peanuts. ¬†Nothing wrong with that!

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Ingredients:

For the brownie layer:

  • 100g unsalted butter
  • 200g dark chocolate, chopped
  • 4 eggs
  • 250g golden caster sugar
  • 100g plain flour
  • 1 tsp baking powder
  • 30g cocoa

For the peanut butter layer:

  • 250g smooth peanut butter
  • 9 Reese’s peanut butter cups, chopped

For the top chocolate layer:

  • 200g milk chocolate
  • 1 tbsp butter
  • 60g cornflakes
  • 50g salted peanuts

Method:

  1. First make the brownie layer.  Preheat oven to 180C/Gas 4.  Line a 9 inch square brownie tin with baking paper.  Melt the butter and chocolate together carefully in the microwave and leave to cool to room temperature.  In the meantime, whisk the eggs and sugar together until light and fluffy.
  2. Fold the chocolate mixture into the egg mixture, then sift in the flour, baking powder and cocoa.  Fold in until all the dry ingredients are incorporated.  Pour into the brownie tin.
  3. Bake for around 25 minutes, but check at 20. ¬†The top should be set, but there should be a hint of wobble underneath. ¬†Brownies need to be slightly underdone to keep their ‘fudginess’ (is that a word?!) ¬†Leave brownies to cool in tin.
  4. Next, make the middle layer.  Melt the peanut butter in a pan, pour and spread over the brownie layer.  Sprinkle the peanut butter cups over the peanut butter.  Put in the fridge for around 30 minutes to set.
  5. Lastly, make the top layer.  Melt the chocolate and butter in a pan.  Stir in the cornflakes and peanuts and spread this layer over the top.  Leave to chill in the fridge for around 2 hours (if you can stand it).  When chilled, cut into squares.

Peanut butter lovers, you’re welcome ūüôā