Chocolate Orange Brownies

This recipe is the result of many attempts to get the desired combination of chocolate and orange flavours. It was adapted from a recipe that used 3 different types of chocolate, but this, I believe, is much better and really scrumptious. If you are a chocolate lover then this is for you!

Ingredients

Makes approx 28	Continued...
100 gm 70% cocoa chocolate (see note 1)	2 medium eggs
100 gm white chocolate	200 gm plain flour
80 gm unsalted butter	3 oranges (see note 3)
100 gm caster sugar (see note 2)

Preparation

Preheat the oven to 180° C.
Line a 9 x 7 x 1.5 in (23 x 18 x 4 cm) approx baking tray (or a 8 in (20 cm) square tin) with aluminium foil and lightly oil.
Break the dark chocolate into small pieces.
Cut the butter into pieces.
Zest and juice the 3 oranges (about 300 ml of juice). (It's ok if some of the orange pulp is included in the juice.)
Chop the white chocolate into approx 3 - 5 millimetre cubes.

Cooking

Using a large pan over a very low heat, add the dark chocolate and butter and, stirring continuously, melt and mix well, then remove from the heat.
Stir in the caster sugar for a couple of minutes.
Beat in the eggs, one by one, until thoroughly combined.
Blend in the flour until thoroughly combined.
Mix in the orange juice and zest until thoroughly combined.
Stir in the white chocolate pieces.
Pour into the baking tray and bake in the oven for 30 min.
Remove the tray from the oven and (optionally) sprinkle with a little icing sugar and then a little cocoa powder and allow to stand for 30 min to cool and harden.
Remove from the tray (lift with the foil) and allow to stand for about 2 hours to fully cool.
Cut into approx 1 x 1½ in rectangles and store in an airtight container.

Notes

1) Ordinary dark chocolate (about 48% min cocoa solids) can be used instead but the brownies will be lighter in colour and a different texture, but 'almost' as nice. This is a cheaper option with Lindt 70% currently selling at £1.99 from CO-OP and their Fairtrade dark chocolate currently selling at £0.95. If using the cheaper chocolate the sugar should be reduced to 75 gm.
2) Reduce the sugar to 75 gm if using ordinary dark chocolate (see note 1).
3) The number of oranges may seem excessive but are necessary in order to get the desired orange flavour. Navel oranges (about 8 cm in diameter - approx 3 inches) are the ones I use and these are 'pip-less', other oranges may produce a different amount of juice and impart a different strength or orange flavour.
4) The flavour improves when eaten the next day.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.