Gooey in the middle with a hint of zesty orange, these Chocolate Caramel Orange Brownies really hit the spot!
Well Halloween is done. Just bonfire night to go before the Christmas madness begins.
Do you got to a fireworks display or have one at home? We go to a display at our local park pretty much every year. We’re very lucky because the park is so close to us – through a bit of woodland, down some steps and we’re there.
So every bonfire night we get our wellies on and navigate down the steps with torches and backpacks full of goodies.
Usually it’s hot chocolate, sometimes hot sausage rolls, and a big tin of still-warm-from-the-oven brownies.
I made regular caramel brownies last year, but this year I decided to add a bit of orange in there too. I love the chocolate orange combo (hence the cheesecake, cookies and hot cross buns!). I’m the one who eats all the orange cremes out of the chocolate box (why oh why did they do away with coffee cremes ????).
We somehow manage to scoff our way through the whole tin of brownies during the fireworks display, then we head back home and eat hot dogs or Chris’ homemade chilli to warm up again. Such a greedy family ????????
Chris is suffering from a horrible cold at the moment, but we had a serious bottom-lip response when I suggested we give bonfire night a miss this year and have a cosy night in (and that response was from Chris, not the kids), so it looks like we’ll be heading down there with chocolate caramel orange brownies plus plenty of tissues and Lemsips!
The Chocolate Caramel Orange Brownies Recipe:
- 150 g good quality orange-flavoured dark chocolate
- 180 g unsalted butter
- 3 large eggs
- 265 g golden caster sugar
- 1 tsp orange extract
- 1/2 tsp vanilla extract
- 60 g plain (all-purpose) flour (you can replace for the same amount of gluten-free plain flour blend if required)
- 40 g cocoa powder
- ½ tsp baking powder
- 60 g ground almonds
- 4 packets of Rolos you need 32 Rolos altogether, so you may need more than 4 packs depending on pack size
- Orange zest to decorate optional
- Preheat the oven to 180c/350f and line a deep 20cmx30cm baking tin with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
- Melt the chocolate and butter together in the microwave in 30 second bursts, giving it a stir each 30 seconds (or you can melt in a bowl over a pan of simmering water - make sure the bowl isn't touching the water though). Stir and leave to cool slightly.
- Whisk the eggs and sugar in a large bowl using an electric whisk until thick and creamy. Stir in the orange extract and vanilla extract.
- Slowly whisk again, and pour the melted chocolate and butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
- When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
- Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
- Arrange the rolos on top of the brownie mix evenly - in 4 rows of 8. Push the Rolos into the mixture slightly and place the tray in the oven.
- Cook for 25 minutes.
- Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions (I cut it into 20-24 pieces). It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.
- Decorate with orange zest if you prefer, then serve!