Use chocolate flavoured with orange, freshly grated zest and a dollop of marmalade for an intense chocolate orange brownie.
Equipment and preparation: You will need a 30 x 20 x 4cm/12 x 8 x 1½in baking tin.
- 200g/7oz dark chocolate with orange, roughly chopped
- 100g/3½oz dark chocolate, roughly chopped
- 225g/8oz unsalted butter, diced, plus extra for greasing
- 25g/1oz cocoa powder
- 1 tbsp fine-shred orange marmalade
- 4 medium free-range eggs
- 200g/7oz soft light brown sugar
- 175g/6oz golden caster sugar
- 1 orange, zest finely grated
- 150g/5½oz plain flour
- ½ tsp baking powder
- pinch of salt
- 250g/9oz dark chocolate chips
Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base and sides of a 30 x 20 x 4cm/12 x 8 x 1½in baking tin with a large sheet of baking paper.
Combine the dark chocolate, orange-flavoured dark chocolate, diced butter and cocoa powder in a medium heat-proof bowl, and set the bowl over a pan of simmering water, stirring from time to time.
When the mixture has melted, add the orange marmalade and mix everything together. Remove from the heat and leave to cool for 3–4 minutes.
Combine the eggs and both sugars in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium speed for about 3 minutes until well-aerated and pale.
Add the melted chocolate mixture and orange zest, and whisk again until just combined.
Sift the flour, baking powder and a pinch of salt into the bowl and fold in using a rubber spatula until almost smooth. Add the chocolate chips and continue folding in until thoroughly combined.
Spoon the mixture into the prepared tin, spread level and bake on the middle shelf of the preheated oven for 30–35 minutes, or until the top is lightly risen and starting to crack.
Remove from the oven and leave to cool completely before cutting into squares.