Another variation on the brownie theme is the orange flavoured brownie. I first tasted one of these at Mooba coffee bar when it used to be in Subiaco, and it was very memorable. This recipe is enough to fit in a standard loaf tin.
100g butter or dairy free spread
100g of dark chocolate such as Lindt 70% or 80%
the zest of an orange (pick a nice deeply orangey coloured one, not a pale one)
50g plain flour
a pinch of salt
25g cocoa powder
50g of chopped orange flavoured chocolate such as Lindt Orange Intense
1. Line a loaf tin with baking parchment and set the oven to 180 degrees C.
2. In a small saucepan gently heat the butter or spread, chocolate and orange zest to melt it. Once melted, cool it slightly but don’t let it go too stiff.
3. In a bowl whisk the eggs and sugar until the colour goes pale and the volume doubles.
4. In another bowl sift and mix the flour, salt and cocoa together.
5. Add the cooled melted chocolate to the whisked egg and sugar mixture, keep whisking as you add. If the chocolate is too hot, the eggs will scramble, so make sure that the chocolate mix is cooled as much as possible without going stiff.
6. Stir in the flour, salt and cocoa mixture.
7. Stir in the chocolate orange pieces.
8. Pour the mixture into the loaf tin, tap the tin to make sure that the mixture gets to the corners.
9. Bake for approx 35-40 minutes. It should be slightly gooey in the centre.
Once cool(ish) slice into pieces and share with only your very best friends.
Many years ago I popped into Mooba coffee bar when it was in the heart of Subiaco, and had a jaffa brownie with my coffee. It was one of those brownies that was so memorable and delicious that I can still recall the flavour of it now. Today I decided to try and replicate it myself, so looked for a recipe and ended up with my variation on a few different recipes. My recipe is pretty much dairy free – there’s a little bit of milk in one of the chocolate bars, but it’s fairly small. It’s not vegan though because there are eggs in the mixture.
You can make a half serve in a loaf tin that will give you six generous slices – just halve the ingredients. The full recipe will fit nicely in a 24 x 20 cm square tin.
Ingredients (full recipe):
200g butter or dairy free spread like Nuttelex
200g Lindt dark chocolate (70% or 80%) (broken up into pieces – break each square into four pieces)
zest of 2 oranges (pick the orangiest colour ones you can find – the deeper the colour, the better the zest)
4 large eggs
300g caster sugar
100g plain flour
50g cocoa powder
Pinch of salt
100g Lindt dark chocolate orange intense (chopped into small pieces)
- Heat the oven to 180 deg C or 175 deg C if fan assisted.
- In a smallish saucepan melt the butter, 70 or 80% dark chocolate and orange zest – keep an eye on it, stirring occasionally, only heat it gently. Once melted, take it off the heat to cool.
- Whisk the eggs and sugar until the colour goes really pale and they increase in volume. I whisked mine for 3 minutes with an electric whisk.
- Stir the melted chocolate mixture into the whisked eggs, make sure it has cooled enough otherwise it will scramble the eggs.
- Now sift the flour, cocoa and salt into the mixture and fold it in with a metal spoon.
- Stir in the broken chocolate orange intense pieces.
- The mixture might look lumpy and rough, but don’t worry – it will be delicious.
- Pour into a lined tin approx 24 x 20 cm. Tap the tin on the worktop to make sure that the mixture is down into the corners and then pop it in the oven on the lower shelf.
- The full size will take approx 40 minutes to cook and a half serve will take approx 30 minutes to cook but it depends on the efficiency of your oven.
- When you insert a skewer, it will be slightly gooey in the centre, but as long as it is not too liquid – that’s fine. The top should be crispy like a brownie.
- Cool on a rack and serve.
- You can add ice cream, sorbet, fresh orange slices, crushed nuts, candied orange, or dust with a little icing sugar. The brownie is good on it’s own too.
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