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Chocolate Orange Brownies

by - Wednesday, September 25, 2013



Trick or treat!? I'm pleased to say I've only got a treat for you all today: My first Halloween recipe! These chocolate orange brownies are super indulgent, with goo on the inside and crunch on the out. Ok, so it's not guts and gore, but I'm easing myself into that... slowly! Since making these I've now fallen in love with chocolate and orange in a brownie, I'm sure there'll be another batch in the making very soon...

I used a Terry's Chocolate Orange as my melted chocolate, which seem to be readily available at this time of year due to shops selling Christmas things so early. So keep an eye out in the supermarkets as they make all the difference in the flavour. 



  Chocolate Orange Brownies  


Makes 14-16 brownies
Prep 30 mins
Cook 20 mins

Don't forget to refer to my Conversion Chart for your temperatures and weights.

What you will need:

6½ oz unsalted butter
6½ oz orange flavoured milk chocolate (I used 1 whole Terry's Chocolate Orange)
3 oz plain flour
1½ oz cocoa powder
10 oz golden caster sugar
3 free-range eggs
tsp orange blossom water

2 tbsp white icing sugar
water
orange food colouring paste
small blob white ready roll icing


What to do:

Start by pre-heating your oven to 160° (325° F, Gas Mark 3) and grease an 8" square tin. 

Melt the butter and chocolate together in a bain marie or in a microwave. (Nb: don't be tempted to substitute your butter for margarine or low-fat spread, the brownies will turn into a dodgy cake).

Meanwhile, crack the 3 eggs into a mixing bowl and add in the golden caster sugar. Using an electric whisk, mix on maximum speed, until the mixture becomes paler and doubles in size.

Pour in the melted chocolate and butter mixture and blend again to turn it a light brown. Add in the teaspoon of orange blossom water.

Sift in the flour and cocoa, and whisk on slow, just enough to ensure the two mixtures are combined. Alternatively, just gently fold the sieved powders in with a wooden spoon.

Now, pour all of the mixture into your greased baking tin, and and bake for 20-25 minutes, or until a knife pressed into the centre comes out clean. Leave to cool for at least 20 mins.

To remove from the tin, gently run a knife round the edge of the tin, cut brownies into squares and carefully lift out. Transfer to a board and leave to cool further.

For the Icing:

Mix the icing sugar with a few drops of water in a bowl until it turns smooth and runny. Using a spoon, drizzle half of the icing diagonally across the brownies. Next, mix the orange food colouring into the remaining icing and repeat in the opposite direction.

For the Flowers:

Roll out the white icing and using a blossom plunger cutter, cut out 8 white flowers. Next, mix the food colouring into the remaining white icing and knead with your hands until the colour is even. Roll out once more and use a slightly smaller blossom plunger cutter to cut out 8 orange flowers. Stick the two together using a blob of water and add an edible pearl to each. Place these onto the drizzled icing and allow to set.


Serve on the board in the centre of the party table and let your guests help themselves. Don't forget to leave out spooky napkins to catch the crumbs!




Thanks for reading today and let me know if there's anything you'd like to see me make in the run up to Halloween!

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2 comments

  1. Here from Polkadots on Parade! These look really good! Thanks for sharing!

    ReplyDelete
    Replies
    1. Hi Amberly! Thanks for stopping by! I'm glad you like them, it's a really simple recipe too! :)

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