Ingredients
180g butter
200 g semi-sweet chocolate, chopped
1 1/2 packed cups light brown sugar
zest of 1 large orange
juice of 1/2 orange
4 eggs
1 tsp pure vanilla extract
large pinch of salt
1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 cup white chocolate chips or chopped white chocolate
200 g semi-sweet chocolate, chopped
1 1/2 packed cups light brown sugar
zest of 1 large orange
juice of 1/2 orange
4 eggs
1 tsp pure vanilla extract
large pinch of salt
1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 cup white chocolate chips or chopped white chocolate
Method
- Preheat the oven to 350F / 180C. Line an 8in (20cm) square cake pan with baking parchment, making sure the parchment comes up the sides of the pan.
- Put the butter, semi-sweet chocolate and sugar in a large heat-proof bowl and set it over (but not in) a saucepan of warm water.
- Let the butter and chocolate melt, stirring occasionally. Remove bowl from the saucepan and leave to cool.
- Prepare the orange zest and juice. Then whisk these together with the eggs, vanilla and salt until combined.
- Whisk the egg mixture into the cooled melted chocolate.
- Sift the flour, cocoa and baking powder onto the chocolate mixture and fold it in.
- Now add the white chocolate chips and fold these in too.
- Pour into the prepared pan and bake for 30 to 35 minutes. Let the brownies cool completely in the pan. To serve, turn the cool brownies out of the pan and cut into squares.
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