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
175 g unsalted butter, chopped, plus extra to grease
150 g dark chocolate (70% cocoa solids), chopped
300 g caster sugar
3 medium eggs
1 tsp. vanilla extract
Zest 1 orange
40 g cocoa powder
75 g plain flour
18 jaffa cakes
3 Tbsp. orange marmalade
1 Tbsp. 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.
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
