Jaffa (choc orange) brownies

  
I’ve never been a fan of brownies until this year. All the brownies I’ve ever had were either too dry or too chewy or had nothing special going for it. For the longest time I had resigned to the fact that brownies and I would not be peas and carrots.

Fast forward to my birthday. A coworker of mine brought in some home made brownies she made especially for this occasion and wow, they were chocolately, moist squares of goodness. I was born again. Subsequent brownie experiences have shown me that once you have a good brownie, and know what makes a good brownie, then you will love brownies for life.

I’m finding out already that people have very strong opinions on what a good brownie should be – chewy, fudgey or gooey. I’m definitely in the gooey camp.

Without sounding too obsessive, there is something about the way a brownie looks and feels when they come out of the oven. The almost shiny exterior on top, fine and delicate… followed by moist chocolate brownie goodness. Denser than a cake, smoother than mud cake, melts in your mouth, leaves you wanting more.

In my first attempt at making brownies, I thought I would adjust an existing chocolate brownie recipe and making it a choc-orange (or jaffa) brownie. I love all things jaffa. My all time favourite jaffa product are the Darrell Lea Choc Oranges. (RIP Darrell Lea)

Jaffa brownies

Ingredients:

100g Lindt 70% dark chocolate
125g unsalted butter
zest of one orange
1 2/3 cups brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
2/3 cup plain flour
2 tablespoons cocoa powder
100g Lindt Intense Orange chocolate, finely chopped

Method:

1) Preheat oven to 180 degrees celcius.
2) Grease and line base of brownie tin with baking paper
3) Melt butter and 100g 70% chocolate together.
4) Stir in orange zest, then let it cool.
5) add sugar and vanilla extract to mixture and combine (don’t beat)
6) stir in eggs, then flour, then cocoa powder
7) fold through the orange intense chocolate.
8) pour the batter into the brownie tin and bake for 30-35 minutes.

You’ll know that it’s just right when the top of the brownies look shiny (almost glistening) and when you stick a skewer in it that there is light crumbing on the skewer. If it’s batter then cook for a few minutes more… if it’s completely dry then you’ve cooked them for too long.

Remove from oven and cool whilst still in the brownie tin.

Dusting with either icing sugar or cocoa powder is optional however, the brownies already look amazing.

To cut the brownies, it’s recommended that you either use a plastic knife or a hot knife. Either way be careful how you cut because the brownies crumble easily.

Brownies are best eaten on the day of baking. Brownies are even better eaten straight from the oven.

If you’ve never liked brownies before, then try these brownies and see how you go. Good luck.