{Other-Worldly} Chocolate-Orange Brownies

Chocolate is taken very seriously in my house.

You cant just make any-old Brownies round here, you know.

Expectations are high.

And these feisty little slice-ets pack such a chocolaty punch that they never fail to keep the troops happy. And best of all – quiet!

{OTHER- WORLDLY} CHOCOLATE-ORANGE BROWNIES

  • 165g/5½oz butter, plus extra for greasing

  • 200g/7oz dark chocolate, grated or finely chopped

  • 3 free-range eggs

  • 2 free-range egg yolks

  • 1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)

  • 165g/5½ oz soft light brown sugar

  • 2 tbsp plain flour

  • 1 tbsp cocoa powder

  • 1 tsp. Seville orange extract (I get mine from Sainsbury’s)

 

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
  3. Whisk the eggs, egg yolks and vanilla and orange extract together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.
  4. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.
  5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.