Cut the butter into chunks, place into a heat proof bowl along with the dark chocolate, chocolate orange and orange extract.
Place the bowl over a pan of simmering water, making sure the bowl does not touch the water. Melt the chocolate until it is completely smooth, take it off the heat and set aside to cool.
Meanwhile, use an electric whisk to beat the eggs and the sugar until it is pale and thick, it should double in size.
Pour the melted chocolate and butter into the egg/sugar mix and fold through, careful not to knock the air out of it. Use the figure of 8 method, going around and under.
Zest the oranges into the bowl.
Use a sieve and add the flour and cocoa, fold it through until you have a fudgy brownie texture.
Now mix through the chocolate chips.
Pour the fudgy mixture into a lined baking tin. This recipe works best with a 20x30cm tin. Spread the brownie mix into the corners.
Place in the oven at 165℃ for 22-25 minutes. It should have a slight wobble in the middle and will have formed a paper like crust.
Leave it to cool until it is at room temperature. I then like to put it in the fridge for a few hours before cutting it into portions.
Serve at room temperature. Finish with orange zest.
3 comments on “Chocolate Orange Brownies”
Is the oven temp based on normal or fan oven?
Hey! All my recipes are using temps for fan ovens. For a normal oven add 20C.
These brownies 😍 always taste amazing!!