I’m going crazy for the bakes at the moment!
Heres another I’ve just posted to my dedicated baking blog: http://whatyougotcooking.wordpress.com/2015/01/06/a-chocolate-orange-brownie-recipe-blinged/
Its not Terry’s… Its mine.
This week at work I over estimated the need for orange zest by about a quarter of a pound and rather than let it go to waste I decided to make some Chocolate Orange Brownies! Yumm!
I was feeling a bit lazy though and didn’t want to go to the supermarket to buy chocolate so I found a recipe that just uses cocoa powder! Its really easy and really yummy too!
Set your oven to 150oc (Fan Assisted)
Line 10″ square tin (or thereabouts) with grease proof paper.
You will need:
250g Caster Sugar
200g Demerara sugar (soft brown)
130g Cocoa Powder
140g Plain Flour
3tbsp orange zest
In a heat proof glass bowl weigh the margarine and cocoa powder and set above a pan filled with gently simmering water (do not let the bowl to tough the water). On a medium heat allow the margarine to melt and combine with the cocoa powder then add both the caster sugar and the Demerara sugar.
Take the bowl off the pan and add the eggs one at a time, beating into the mixture, stir in the orange zest before finally sieving the flour. Fold the mixture till no lumps of flour remain.
Pour this into your prepared pan and into the oven for 20-25 minutes. If you want the brownie a bit gooey bring it out just before. Keep checking by inserting a skewer or cocktail stick into the centre of the brownie, when it comes off clean its ready (for the gooey brownie it will leave a slight trail).
(I love baking Jenga)
Now onto the Billionaire Brownie! I only decided half way through making the brownies that I wanted to turn one into a caramel slice hybrid so I divided my mixture (the above recipe) into two tins. This also worked out fantastically because I got two bakes out of one!
So to clarify the above brownie recipe will make either one chocolate orange brownie or two billionaire brownies. The caramel recipe below is for one so if you just want to make one billionaire brownie half the above brownie recipe and follow the instructions below, for the two just double the below recipe.
For the caramel you will need
2 tbsp. golden syrup
400ml condensed milk
Melt the margarine and golden syrup together in a medium pan on a low heat. Once melted turn up to a medium heat add the condensed milk and stir continuously for approximately 10 minutes. The caramel mixture should bubble and boil whilst it changes colour to a soft gold and thicken. Pour this over your brownie.
The chocolate topping is very simple, melt 1 whole Terry’s Chocolate Orange above a pan of simmering water and then spread over the caramel. If you want to decorate the chocolate as I have done before spreading the chocolate orange over the caramel melt a couple of squares of white chocolate in a piping bag (break the squares into the bag and microwave 10 seconds at a time till melted) and the same for dark chocolate. spread the chocolate orange over and then pipe alternative lines across the chocolate. Use the back of a knife to run down the chocolate (crossing over the lines you’ve made) keeping about an inch apart each time, then run the knife back up in between the lines.
Leave the chocolate to set and the caramel to cool for a few hours before chopping into small indulgent rectangles and munching your way through them!