Fudgy and gooey, these brownies are almost better a few days after they are baked. If you aren’t a fan of orange chocolate, leave out the zest and use plain milk chocolate instead.
dark chocolate (70% cocoa solids), roughly chopped
3
medium eggs
250g
caster sugar
Finely grated zest 1 orange
25g
plain flour
45g
cocoa powder
100g
orange milk chocolate, roughly chopped, we used Terry’s Chocolate Orange Minis
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment.
Step 2Melt the butter and dark chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from the heat and leave to cool for 5min.
Step 3In a large bowl using a handheld electric whisk, beat the eggs and sugar until pale, thick and fluffy. Beat in the cooled chocolate mixture and orange zest. Sift in the flour, cocoa powder and a pinch of fine salt and fold in using a large metal spoon.
Step 4Add 1/2 the orange chocolate and fold in. Scrape into the prepared tin, smooth to level then sprinkle over the remaining orange chocolate.
Step 5Bake for 25min, or until a crust has formed on top. Leave to cool completely in the tin before transferring to a board, slicing and serving.
TO STORE:
Keep in an airtight container at room temperature for up to 6 days.
GH TIP:
You can of course dig into the brownies as soon as they are cool, but for a neater slice make a day before you want to serve them. Leave to cool completely before wrapping the tin in foil or clingfilm (or use the parchment to transfer to an airtight container).
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”!).
