What Better Way of Introducing Choctober than with Chocolate Orange Brownies

Chocolate Brownies

Tomorrow October will be upon us and (if you’re in the Northern Hemisphere like me) the nights are drawing in and autumn is taking hold. To console ourselves (do we need a reason?!) I’ve declared October to be Choctober! Throughout next month, all of my baking posts will be chocolate related, and boy are you in for a treat!

To kick us off, I’ve decided to make Chocolate Orange Brownies. Just a decadent as my Chocolate Brownies and Salted Caramel Brownies, the orange adds a little extra kick (and in turn will kickstart our hunger for a Terry’s Chocolate Orange as we edge forward to finding one in our Christmas stockings…sorry I’ll not say the C word again for at least a few more days!) If you would like to join in the fun and make your own, you will need:

  • 200g unsalted butter, plus a little extra for greasing
  • 200g chocolate (I made mine with a 50/50 mix of milk and dark chocolate)
  • 200g caster sugar
  • 4 medium eggs, at room temperature
  • 130g plain flour
  • 50g cocoa powder
  • 1 dessert spoon of good quality orange essence

You’ll also need:

  • 23cm tray bake tin
  • Medium saucepan
  • Mixing bowl
  • Measuring scales
  • Spatula
  • Baking parchment

Method: 

  1. Heat your oven to 180 degrees Celsius/Gas Mark 4
  2. Grease and line your baking tin with baking parchment
  3. Melt the butter and chocolate in a saucepan on a low heat, stirring continuously until fully melted
  4. Put the sugar and eggs into a mixing bowl and beat together until well combined
  5. Add in the melted chocolate and butter and stir again until combined
  6. Sift the flour and cocoa on top of the chocolate mix, add your orange essence and beat briefly until smooth
  7. Pour the brownie mix into the baking tin and level it with a spatula
  8. Bake for 30-40 minutes or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin
  9. Let it cool completely in the tin, then cut into squares

Check out the photo – look at the crust; look at the super indulgent centre…yes, it does taste as good as it looks. When I made my (plain) Chocolate Brownies, I served them with clotted cream and I practically melted in my seat. For the Chocolate Orange version, I’m thinking of a nice scoop of butterscotch or honeycomb ice cream – what do you think?

If you enjoyed this, why not make your own and share it with us on the What Corrine Did Next Facebook page? Or if you’re an Instagrammer, why not tag us into your shot of your bake (@whatcorrinedidnext)?

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3 thoughts on “What Better Way of Introducing Choctober than with Chocolate Orange Brownies

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