They’re not Terry’s, these are Hungry Hubby’s!
When Hungry Hubby said his office was feeling bereft of baking, I stepped up to the plate and came up with a new brownie recipe for them. It turns out that Hungry Hubby isn’t alone in loving Terry’s Chocolate Oranges (I can’t recall a Christmas he hasn’t had at least one in his stocking!) and when you bake them into brownies, you get a hungry office tucking in before 9am and me receiving texts asking for the recipe. The wait is up guys, I bring you my Terry’s Chocolate Orange Brownies.
Adding orange to chocolate might not float everybody’s boat but there is something about the extra richness and fullness of flavour orange seems to bring to the chocolate party, I totally get why it’s such a popular combination amongst others (like Hungry Hubby and co!). I use orange extract as I always have some in my cupboard but you could grate half the rind of orange instead if you have one in your fruit bowl.
Use either minis or a whole chocolate orange to stud the brownie batter with, whichever you have will do (mine and Hungry Hubby’s favourite is the milk chocolate version but why not try the other sorts you can get and report back how you like it?). As I use high cocoa content chocolate in the batter, I drizzle the brownies with a little of my Butterscotch Sauce before baking and those rich caramel tones set the orange off perfectly, as well as giving that crinkly sweet top I can’t get enough of in a brownie. I wouldn’t say no to drizzling a little extra over the baked brownie whilst still warm either 😉
This recipe makes a really good depth of brownie when baked in an 8 x 10 inch brownie pan (I got mine in Lakeland) but if you don’t have that size, a 9 inch square would be my second choice as there is too much batter for an 8 inch square one and tins sold as “traybake” tins are typically 9 x 12 which would spread the brownies too thin and risk overcooking.
- 200 g butter
- 275 g caster sugar
- 2 tsp orange extract
- 4 large eggs
- 140 g plain flour
- 225 g melted dark chocolate
- 125 g Terry's Chocolate Orange Minis or most of a whole Chocolate Orange
- 3 tbsp butterscotch sauce*
Line an 8x10 inch brownie pan with foil or greaseproof and preheat the oven to 170˚C.
Cream the butter, sugar and orange extract together until light and fluffy then beat the eggs in one by one. Add a little of the flour after the second egg to prevent curdling.
Sift over the flour then fold it into the creamed butter. Fold in the melted chocolate (I melt my chocolate by giving 30 second blasts on high in the microwave, stirring in between until melted).
Scrape half of this thick batter into the prepared pan then place your chocolate orange segments on top leaving about 1cm between them all. Eat any leftover 😉
Scrape over the rest of the batter and spread to cover all the chocolate orange segments.
Drizzle over the butterscotch sauce and use a skewer to swirl it over the top without completely mixing it in.
Bake for 25-30 mins. The sides will puff a little and a skewer inserted into the centre may have a few damp crumbs, not raw batter when they are ready. Err on the side of caution and don't overcook or risk dry brownies.
Cool on a rack until reach room temp and slice with a long sharp knife into 24 thick gooey squares!
*= you can use butterscotch sauce (which you will find a recipe for on the blog too), caramel or dulce de leche as preferred. If it's thick, give it a beat in a small bowl to make the drizzling easier.
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