As we are nearing Christmas it seems only fair that I put the spotlight on my favourite festive chocolate, Terry’s Chocolate Orange.
Whilst they’re good all year round (damn you supermarkets!) there’s nothing better than scoffing an entire chocolate orange as a main meal throughout December, and feeling no guilt. These brownies are rich, fudgy and bursting with orange zest plus lotsa chunks of chocolate orange, obvz.
These little lovelies are so easy to make and deserve to be paraded on your festive dinner table or packages up as homemade goods for your besties.
NOTE: The brownies will keep in an airtight container for up to three days.
Ingredients (makes 12 medium sized brownies when baked in a 20cm Brownie tin):
- 185g unsalted butter, at room temp
- 85g plain flour, sifted
- 275g golden caster sugar
- 30g cocoa powder, sifted
- 3 eggs
- 185g dark chocolate
- 130g chopped orange chocolate
- Zest of 1 orange
- Leftover chocolate orange segments
- Begin by preheating the oven to 170 degrees C and line a 20cm square baking tin. Melt the butter, orange zest and dark chocolate in a saucepan over a low heat, stirring continuously. Once completely melted, set aside
- Place the sugar and eggs into a mixing bowl and whisk for a few minutes until the mixture has almost double in size and resembles an almost mousse like texture
- Pour the chocolate/butter mixture into the mixing bowl and mix with the egg/sugar mixture. Pour the sifted flour, cocoa powder and chopped chocolate orange into the bowl and gently fold it in with a metal spoon until just combine
- Pour the brownie mixture into the baking tray and set a timer for 30-35 minutes. Add your leftover chocolate orange segments on top of the brownies just before you remove from the oven
- Leave the brownies to cool in the tin and then place in the fridge for 2 hours before serving (this last step is optional but I find it makes them easier to cut and enhances the fudgy texture). Return to room temp before serving and enjoy!