These brownies are a firm favourite with friends and family. Gooey, rich and decadent, they are great warmed up with ice cream for dessert or served on their own for afternoon tea. This recipe is super versatile and you can throw almost anything into them. Swap out the orange essence for vanilla or swap the chocolate chunks for your favourite chocolate bar, nuts or fruit. The results are always great. Original recipe from the Hummingbird Bakery.
Cooking Time: 50 minutes (plus cooling time)
Makes 16 brownies
Ingredients
200 g dark chocolate
2 tsp good quality orange extract
175 g unsalted butter
325 g caster sugar
130 g plain flour
3 eggs
150 g milk chocolate chunks (plus extra for decoration)
Method
1. Preheat your oven to 170⁰C. Grease and line a 25 cm square baking tin.
2. Place the chocolate, butter and orange extract into a glass bowl and place over a pan of gently simmering water (bain marie). Ensure the water does not touch the bottom of the bowl . Slowly melt the ingredients together, stirring occasionally.
3. When the mixture is melted and well combined, remove from the heat and stir in the sugar.
4. Next, sift in the flour and combine well .
5. Beat the eggs into the mixture, before adding the chocolate chunks. Combine well.
6. Pour the mixture into the prepared baking tin and bake in the oven for 30-35 minutes.
7. Remove the brownies from the oven (they may seem underdone but will firm up as they cool). Leave for 15 minutes to cool down before turning out onto a wooden board to cool completely.
8. Once cool, decorate with extra chocolate shavings, piped icing or a dusting of icing sugar.
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