I’ve been looking back at the recipes which I have published here over the past few months and noticed that they mostly involve chocolate, lemon or orange. While this wasn’t intentional, I guess it shows that these are perhaps the flavours we tend to prefer here at our house! I promise to vary my bakes a little more over the next while but for today, I’m going to stick with two of our favourites – chocolate and orange 🙂
There is nothing I like more than a rich dark chocolate brownie but when orange is added into the mix then I think it’s hard to beat, particularly, when its topped with a rich chocolate ganache… yum!!
I guarantee if you get a chance to make this recipe once then you will return to it again and again..
Makes: 15 large or 30 small brownies
280g Butter, at Room Temperature
300g Caster Sugar
5 Eggs, Lightly Beaten
60g Cocoa Powder
170g Plain Flour
1 Teasp Baking Powder
85g Dark Chocolate (finely grated either by hand or in a food processor)
3 Tablspns Fresh Orange Juice
1 Teasp Vanilla Extract
1 Teasp Orange Essence (or Extract)
1 Large Orange (set zest and juice aside)
Chocolate Ganache Topping:
220g Dark Chocolate
250ml Double Cream
Pinch of Salt
¼ Teasp Orange Essence (Or Extract)
- Preheat your oven to 18ºC, (350ºF), Gas Mark 4
- Line a 9″ x 13″ Baking Tray with parchment paper making sure the paper overhangs the edges by approx 1 inch. Grease with melted butter or baking spray
- Using an electric mixer, cream together the butter with the sugar until pale
- In a separate bowl, mix the cocoa with the flour, baking powder and the finely grated chocolate (using a whisk to make sure it is well combined)
- Gradually add the eggs to the sugar and butter (if you find it starting to curdle then throw in a tablespoon or two of the flour mixture)
- Add the orange juice, orange essence (or extract) and vanilla extract and mix in
- Finally, on a low speed add in about half of the flour mixture and once this is combined then add in the remainder
- Continue mixing until everything is well combined
- Pour the batter into the greased tin, spread evenly and bake in your preheated oven for 20 – 24 minutes when a skewer inserted into the centre comes out clean (be careful not to over-bake or you will lose the lovely moist centre)
- Allow the brownies to cool completely to room temperature while still in the tin.
- To make the ganache – place the chocolate and cream in a saucepan over a low heat and sprinkle in the pinch of salt (I never use a bain marie although you do need to keep the heat low or the mixture will burn!) and mix with a wooden spoon until they form a sauce. Add in the zest of the orange and mix again. Allow to cool in the saucepan for 5 minutes. Stir again and then pour the warm chocolate ganache over the brownies in the tin and tilt the tin back and forth to allow it spread evenly.
- Put the tray in the fridge at this stage to allow the ganache to set
- Once set, remove from the fridge and carefully remove the baking parchment. Cut to the desired size.