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Chocolate orange brownies

• Amanda James

Published: January 7, 2020 at 9:51 AM

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Cuts into 16 squares

Easy

Total time: 55 mins

+ cooling

A star rating of 4.8 out of 5.7 ratingsRate

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What could be better than scoffing a Terry's Chocolate Orange? Adding it to a brownie batter, of course! Try our deliciously decadent recipe today

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Try this orange twist on a brownie, then check out our classic chocolate brownies, beetroot brownies, air fryer brownies and creme egg brownies. For more of this winning flavour combination, try our chocolate orange cheesecake and chocolate orange cake.

For more fun baking ideas try our school cake, custard cream blondies and raspberry custard cake.

Ingredients

Nutrition

• 200g salted butter

  softened

• 250g dark chocolate

  chopped

• 3 large eggs

• 350g golden caster sugar

• 150g plain flour

• 1 tsp baking powder

• 30g cocoa powder

• 1 orange

  zested

• 2 x 157g Terry’s Chocolate Oranges

  segmented, 3/4 roughly chopped and 1/4 left whole

Nutrition: per serving

• kcal428
• fat23.9g
• saturates14.2g
• carbs46.4g
• sugars36.9g
• fibre2.9g
• protein5.3g
• salt0.4g

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Method

• step 1

  Melt the butter and dark chocolate in short bursts in a microwave or in a bowl set over (but not touching) a pan of simmering water. Cool to room temperature.

• step 2

  Heat the oven to 180C/fan 160C/gas 4 and line a 20cm x 30cm brownie tin with baking paper.

• step 3

  Whisk the eggs and sugar with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you lift the whisk out. Fold the egg mixture into the melted chocolate mixture until combined. Then sift in the flour, baking powder and cocoa, and mix until just combined.

• step 4

  Mix in the zested orange, then fold through 2/3 of the chopped chocolate orange. Spoon into the tin and smooth the top.

• step 5

  Gently push in the remaining chopped pieces of chocolate orange and scatter over the whole pieces.

• step 6

  Bake for 25-30 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.

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Authors

Amanda James

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A star rating of 4.8 out of 5.7 ratings

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