Ingredients:
- 275g butter
- 300g dark chocolate
- 325g sugar
- Zest of 2 large oranges
- 4 eggs, lightly beaten
- 175g plain flour
- 1 teaspoon baking powder
Method:
- Begin by melting the butter and chocolate together in a glass bowl over a saucepan of boiling water; stir together as they melt.
- Once completely melted, remove the bowl from the heat.
- Rub the orange zest into the sugar with your fingers.
- Stir the sugar mixture into the melted butter and chocolate.
- Add the eggs.
- Mix in the flour and baking powder.
- Line an 18x25x5cm tin with foil or greaseproof paper.
- Tip the brownie mixture into the tin and spread it around to form an even layer.
- Bake for 40 minutes at 180°C (or 50 minutes at 160°C in a fan oven); when baked the top should have a thin crust, but the inside should be soft and gooey.
- Leave to cool, cut into squares and try not to devour the whole lot in one sitting!
Tips:
- You can melt the butter and the chocolate together in the microwave, but I find it’s better to use the bain-marie method; this way, the chocolate and butter is less likely to split.
- Covering the brownie with foil at the 30 minute mark prevents the outer layer from burning while the inside is still firming up.