CHOCOLATE BROWNIES with a hint of orange

My final chocolate recipe in this mini series, before I return to more conventional Cornish baking. Brownies are very indulgent and a special treat. The secret of a good brownie is in the ingredients. Chocolate means, real 70% cocoa solids chocolate, not just cocoa powder. They are very simple to make and are guaranteed to impress. Serve with a dollop of clotted cream, of course!

Line a square [or similar] brownie tin with baking parchment. Mine was approx 9“ x 9” and 2” deep.

In a large saucepan, melt gently, stirring occasionally:

8 oz butter 

6 oz  good quality chocolate

set aside to cool, adding the zest of a small orange or mandarin and 2 teaspoons of vanilla bean paste. [essence will do, but it is not as good] Mix well.

In a small bowl, sieve:

4 oz plain flour

1 teaspoon salt

1 tablespoon ground almonds

1 tablespoon best cocoa [eg Green & Blacks]

In another bowl whisk, until light, pale and thick: [you will need an electric whisk]

4 large eggs

8 oz caster sugar

When the chocolate mix has cooled, add the contents of the other 2 bowls, flour first and mix really well, making sure you scrape all the chocolate off the bottom of the pan. Pour into the prepared tin and place into a pre heated fan oven 170 deg C for about 25 - 30 mins, until firm to the touch.

Allow to cool in the tin for 10 mins then turn out, cut into squares and cool on a rack.

This quantity makes 16 squares.

I do hope you have enjoyed and had a go at making these chocolate recipes!! Laurie

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