These brownies are deliciously moist and bursting with flavour. The richness of the chocolate teamed up with the orange makes for a wonderful combination.
I came up with this recipe when I was preparing for a charity bake sale at work. A colleague asked for brownies to be included but he is allergic to nuts. I didn’t want to just make a plain chocolate brownie, because I like something to counteract the richness of the chocolate. I instantly thought of including orange but I didn’t think that just chucking orange zest into the mix would deliver enough flavour.
Then I remembered the celebrated clementine cake by Nigella The Great, and decided that a boiled orange would deliver a strong orange taste and help keep the brownies moist. I added the candied peel for texture, but you can do without if you prefer your brownies without “bits” in them.
The finished recipe received a very enthusiastic reception and I have had several requests for these brownies since!
You will need:
250 g dark chocolate
150 g butter
3 medium eggs
100 g demerara sugar
150 g caster sugar
85 g plain flour
1 tsp baking powder
40 g chopped mixed candied peel (optional)
Preheat the oven to 160C/ fan 140C/Gas 3.
Bring a large pan of water to the boil. Immerse the orange (whole and un-peeled) into the water, and boil for 30 min. Drain, then purée the orange (with a stick blender or in a food processor). Leave to cool.
Melt the chocolate and butter together, either in the microwave or in a small pan set over a very gentle heat. Leave to cool.
Add the melted chocolate, then the orange mixing gently in between. Sift in the flour and baking powder and fold gently.
Bake for about 20 to 25 min. It is ready when a skewer comes out mostly clean but with a few crumbs attached; don’t over-bake your brownies or they will be dry!
Turn out onto a wire rack, and cut into rectangles when cool.