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.
150 g unsalted butter, plus extra softened to grease
100 g dark chocolate (70% cocoa solids), roughly chopped
3 medium eggs
250 g caster sugar
Finely grated zest 1 orange
25 g plain flour
45 g cocoa powder
100 g 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).
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
