Chocolate Orange Brownies

By Badgertails

These chocolate orange brownies are super indulgent, with goo on the inside and crunch on the out.

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Ingredients

6½ oz unsalted butter
6½ oz orange flavoured milk chocolate (I used 1 whole Terry's Chocolate Orange)
3 oz plain flour
1½ oz cocoa powder
10 oz golden caster sugar
3 free-range eggs
tsp orange blossom water
2 tbsp white icing sugar
water
orange food colouring paste
small blob white ready roll icing

Details

servings 14
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Start by pre-heating your oven to 160° (325° F, Gas Mark 3) and grease an 8" square tin.

Melt the butter and chocolate together in a bain marie or in a microwave.

Step 2

Meanwhile, crack the 3 eggs into a mixing bowl and add in the golden caster sugar. Using an electric whisk, mix on maximum speed, until the mixture becomes paler and doubles in size.

Pour in the melted chocolate and butter mixture and blend again to turn it a light brown. Add in the teaspoon of orange blossom water.

Step 3

Sift in the flour and cocoa, and whisk on slow, just enough to ensure the two mixtures are combined. Alternatively, just gently fold the sieved powders in with a wooden spoon.

Now, pour all of the mixture into your greased baking tin, and and bake for 20-25 minutes, or until a knife pressed into the centre comes out clean. Leave to cool for at least 20 mins.

Step 4

To remove from the tin, gently run a knife round the edge of the tin, cut brownies into squares and carefully lift out. Transfer to a board and leave to cool further.

Step 5

For the Icing:

Mix the icing sugar with a few drops of water in a bowl until it turns smooth and runny. Using a spoon, drizzle half of the icing diagonally across the brownies. Next, mix the orange food colouring into the remaining icing and repeat in the opposite direction.

Step 6

For the Flowers:

Roll out the white icing and using a blossom plunger cutter, cut out 8 white flowers. Next, mix the food colouring into the remaining white icing and knead with your hands until the colour is even. Roll out once more and use a slightly smaller blossom plunger cutter to cut out 8 orange flowers. Stick the two together using a blob of water and add an edible pearl to each. Place these onto the drizzled icing and allow to set.

Don't be tempted to substitute your butter for margarine or low-fat spread, the brownies may turn into a dodgy cake!