These are among the richest, yummiest, loveliest brownies I’ve ever made or ever eaten. Yes, they’re that good.
Makes: 20 reasonable sized pieces
Time: 50 minutes making and baking, then overnight in the fridge. 10 minutes to cut and decorate, the next day.
Equipment: A 20cm (8”) square baking tin
- 1 or 2 large oranges
- 100g unsalted butter
- 250g golden caster sugar
- 75g golden syrup
- 300g dark chocolate, broken into pieces
- 4 medium eggs
- 70g plain flour (Gluten free flour works well too)
- 30g candied orange peel, chopped into small pieces (optional)
1. Preheat the oven to 160C/fan 140C/325F/Gas 3. Butter & line a 20cm/8” square tin.
2. Remove the zest of the oranges and set aside. Juice the oranges and pour into a saucepan. Add in the zest then bring to a boil. Maintain a rolling boil until the liquid has reduced and become thicker. Pour onto the chocolate pieces. Leave for a few minutes then stir to mix. (If there isn’t enough liquid to melt all the chocolate then finish off this process by putting it on a bain marie or give it a few short bursts in a micro wave. Make sure you stir often.)
3. In a large saucepan, melt the butter, sugar and golden syrup until smooth. Remove from the heat and add the orange chocolate. Mix well.
4. Whisk the eggs and beat into the cooled chocolate mixture then sift over the flour and fold in with most of the candied orange peel, if using. (reserve enough to decorate the tops later.)
5. Pour into the tin and smooth out if it needs it. Bake for about 25 minutes. (It needs to be slightly wobbly when baked.)
6. Remove from the oven, cool then refrigerate overnight.
7. Turn out of the tin, remove the paper and trim the edges off the brownie. Using a sharp knife or a metal dough scraper, cut it into pieces. (Or, cut it while still in the tin and remove piece by piece)