What's better than a brownie? Chocolate orange Jaffa Cake brownies of course! Fudgy, rich and extra gooey, it'll be hard to stop at just one slice.
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Yields:
12
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
437
Ingredients
175g
unsalted butter, chopped, plus extra to grease
150g
dark chocolate (70% cocoa solids), chopped
300g
caster sugar
3
medium eggs
1tsp.
vanilla extract
Zest 1 orange
40g
cocoa powder
75g
plain flour
18
jaffa cakes
3Tbsp.
orange marmalade
1Tbsp.
orange juice
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment.
Step 2
Melt butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When mixture is melted and smooth, lift bowl off the pan and carefully dry the moisture from the bottom of the bowl.
Step 3
Without letting the chocolate cool down, vigorously beat the sugar into the chocolate mixture for 30sec, followed by the eggs, then vanilla and orange zest. Add the cocoa and flour then beat again until smooth.
Step 4
Pour half the mixture into the prepared tin and spread to the edges. Arrange 10 jaffa cakes neatly on top. Pour over the remaining mixture and spread evenly to level without disturbing the jaffa cakes underneath. Halve the remaining jaffa cakes and poke the cut edges in at a slight angle on the top, alternating between chocolate-side-up and sponge-side-up. Bake for 30-35min or until there is no wobble left when you gently shake the tin. Allow to cool completely in the tin (see GH Tip).
Step 5
Make the drizzle. In a small pan gently heat the marmalade with the orange juice, stirring to melt into a sauce. Remove from the heat and leave to cool briefly for a few minutes.
Step 6
Remove brownies from tin. Cut into squares and serve drizzled with the sauce.
To get neater slices from your brownies, put them in the fridge for 1hr after they’ve cooled to room temperature, to firm up. Allow to come up to room temperature before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
