A chocoholic’s delight, these rich, gooey double chocolate orange brownies are guaranteed to leave you on a high with their classic citrus, cocoa flavour combo. These delicious bites are even better if you can manage to leave them till the next day as they will develop a fudgy, rich texture. Serve warm with cream as a quick and easy dessert.
- 225g(8oz) unsalted butter, plus extra to grease
- 225g (8oz) dark chocolate, roughly broken
- 4 eggs
- 300g (10oz) golden caster sugar
- 2tsp vanilla extract
- Zest of 1 orange
- 2tbsp orange juice
- ½ tsp sea salt
- 150g (5oz) plain flour
- 1tsp baking powder
- 100g (3½ oz) white chocolate chips
Preheat the oven to 180deg;C (350°F, gas mark 4). Grease and line a 20x20cm (8x8in) baking sheet, or use a small roasting tin.
Put the butter and chocolate into a heatproof bowl over a pan of hot water and leave to melt.
In a bowl, beat the eggs and then add the sugar, vanilla, orange zest and juice and salt. Next, fold in the flour and baking powder. Pour in the gloriously silky liquid chocolate, chuck in the chocolate chips and give it one last stir.
Pour the batter into the baking sheet or tin and bake for 35-40 mins. Test it with a skewer – it should be thin and crisp on the top, and gooey but not raw in the middle. Leave it to cool before cutting it or removing from the tin.
Top tip for making Ravinder Bhogal’s choc orange brownies
Chocolate will turn into hard, grain lumps if heated above 44°C (111°F). Break it into small pieces then place in a heatproof bowl in a gently simmering saucepan of water. Don’t stir it until it has all melted then stir gently.