How to make Chocolate Orange Brownies (with optional Chantilly Cream)
These simple chocolate orange brownies are impressive, taste unbelievably decadent, and only require one bowl to make. You have to try them!
Servings: 12 slices
Equipment
- mixing bowls, measuring spoons, 9 inches by 9 inches (23 cm x 23 cm) baking pan
Ingredients
- 3/4 cup unsalted butter melted
- 2 oz dark chocolate roughly chopped
- 2 cups caster sugar
- 3 large eggs
- 1 teaspoon salt
- zest of one medium orange
- 1/2 teaspoon orange extract optional
- 1 teaspoon vanilla extract
- 3/4 cup plain flour all-purpose
- 1 cup cocoa powder
- 2 oz white chocolate roughly chopped
Chantilly Cream for use with Chocolate Orange Brownies
- 1 cup double cream heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 F/180 C/160 C Fan. Grease or line a 9" x 9" (23cm by 23cm) pan and set it aside.
- In a large microwave-safe bowl add in the butter and dark chocolate and microwave in 15 second bursts, stirring the mixture after each, until it's all melted.
- Add the sugar to the melted mixture. Stir until combined.
- Add the eggs, salt, orange zest, and vanilla extract into the bowl and stir until combined.
- Sift in the flour and cocoa powder, and add in the white chocolate chunks. Gently fold the ingredients together until they're combined, being careful to not over-mix them.
- Pour the batter into the pan and spread it evenly. Bake for 20-22 minutes or until you can slide a toothpick or knife into it and have it only come out with a few moist crumbs.
- Allow to fully cool once they're out of the oven before removing them from the tray. Enjoy.
How to make Chantilly Cream
- Add all the ingredients into a bowl and wisk until you get soft gentle peaks. This can be done by hand or using a mixer. (It's quicker with a mixer.)
- Serve immediately or keep in the refrigerator until required.
Other Additions to the cream
- You may wish to add a liqueur to the cream; grand marnier, cointreau or one that goes with the dish it is intended for.
- If you do not want to add alcohol then consider the flavoured syrups that you can buy to add to coffee.
- A tablespoon or either should be enough but taste and adjust accordingly.
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Storage: Store for up to 3 days in an airtight container or 5 days in the refrigerator.
They also freeze well and will last happily for about 3 months. Defrost thoroughly overnight to bring back to room temperature before eating. This may affect the crackliness of the top a little, making it slightly softer.
Tips for Brownie success
How to get that crackly top This is achieved through combining sugar with melted chocolate and butter whilst it is still warm. Do not over mix the brownie mixture The task is to mix everything until it is just mixed in, so that no flour pockets remain. If you over beat or over-mix the batter it will become more cake-like. This will still be wonderful but may not be as fudgy as you’d hoped for. Do not over bake Set your oven timer as they only need 20 – 22 minutes to bake. Judging ‘doneness’ – you want to be able to slide a knife or toothpick into the brownies and only see a few moist crumbs. You are not looking for a clean knife or toothpick. Allow the brownies to cool gently for about ten minutes. They will continue to cook in the tin a little bit more. Use baking parchment Lining the baking tin will make it easier to get the brownies out of the pan after their initial ten minutes cooling. They’re still a little fragile at this point so it will really help you get them onto the cooling rack successfully. Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1slice | Calories: 346kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 218mg | Potassium: 183mg | Fiber: 3g | Sugar: 37g | Vitamin A: 414IU | Calcium: 33mg | Iron: 2mg