Today Pete and I got to visit a very special little lady, our friends rainbow baby Robyn. She is a gorgeous little pud, a real miracle baby and it was amazing to meet her. We haven’t managed to spend time with many of our friends kids yet but we’re getting there. And I’m really glad we were able to spend a bit of time with this special bub.
Obviously we couldn’t turn up empty handed (and I’ve promised our friends next time we go I’ll take them some more of my slow cooked ragu), but this time it was all about the brownies. Brownies with a little twist, and these dreamboats were inspired by a festive pile of Terry’s chocolate orange in our local corner shop. Who can resist a Terry’s chocolate orange? (We realise too late that it was 2 for £3. Pete was gutted. I think it was probably a good thing. We’ve got a wedding next week and I’m already concerned about the slinky black dress I’m wearing…). So, armed with chocolate and an appreciation for festive flavours we were on our way. However I got deeply engrossed in an episode of Homeland and my crochet so it was all down to Pete. And with barely any guidance these beauties appeared. Boy did good.
PETE’S TRIPLE CHOCOLATE ORANGE BROWNIES
- 200g good quality dark chocolate (70% cocoa solids), broken into pieces
- 190g unsalted butter, cut into cubes
- 3 large eggs, free range or organic
- 250g golden caster sugar
- 110g plain flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- Finely grated zest of an orange
- 75g white chocolate, chopped
- Half a Terry’s chocolate orange, broken into segments (alternatively use 75g of chopped orange chocolate)
Preheat your oven to 180/ gas mark 4. Grease and line a square cake tin, around 24cm/ 9″.
Place the dark chocolate and butter into a medium sized pan and gently melt on the hob over a medium-low heat, stirring frequently. Meanwhile whisk the eggs and sugar together in a bowl or large jug and leave to one side.
As soon as the butter and chocolate has melted, remove the pan from the heat and leave to one side to cool a little. After around 10 minutes whisk in the beaten egg and sugar until you have a glossy mixture. Fold in the plain flour, salt, ground cinnamon and finely grated orange zest with a large metal spoon. Finally stir in the chopped white chocolate and then pour into your prepared cake tin. Top your brownies with the chocolate orange segments, leaving some whole and breaking some up.
Bake the brownies for 20 minutes, until just set with a lovely thin sugary crust. Leave in the tin to cool for at least 20 minutes before turning out. Cut and serve warm with ice cream, or cooled and straight up with a mug of tea. To be honest I think these are even better the next day.