Jaffa Cake Brownies
Deliciously
thick and fluffy, these loaded Jaffa Cake brownies pack a chocolate orange hit,
which will make you go back for more.
Ingredients:
For the brownies:
- 3 medium eggs
- 40 g cocoa powder
- 175 g unsalted butter (chopped, plus extra to grease)
- 300 g caster sugar
- 150 g dark chocolate (chopped)
- 75 g plain flour
- Zest 1 orange
- 1 teaspoon vanilla extract
- 18 Jaffa Cakes
For the
drizzle:
- 1 tbsp orange juice
- 3 tbsp orange marmalade
Method:
First, preheat
your oven to 180 ° C / 160 ° C fan / gas item 4 and lightly grease and line a
20.5 cm (8 inch) square pan with parchment paper.
Then, melt
the butter and chocolate in a heat-resistant bowl placed on a pan of barely
simmering water (making sure the base of the bowl does not touch the water).
When the mixture is melted and smooth, lift the bowl from the pan and carefully
dry the moisture from the bottom of the bowl.
Without
allowing the chocolate to cool, vigorously beat the sugar in the chocolate
mixture for 30 seconds, followed by the eggs, then vanilla and orange zest. Add
the cocoa and flour and beat again until smooth.
Pour half of
the mixture into the prepared pan and spread to the edges. Carefully place 9
Jaffa cakes on top. Pour over the rest of the mixture and distribute evenly at
level without disturbing the Jaffa cakes below. Cut the remaining Jaffa cakes
in half and pierce the cut edges at a slight angle on the top, alternating
between the chocolate side up and the sponge side up.
Bake for 30
to 35 minutes or until there is no more oscillation when you gently shake the
mold. Leave to cool completely in the can. If you want to cut really clean
slices, put them in the refrigerator for 1 hour after they have cooled to room
temperature, to firm up.
To make the
drizzle gently heat the marmalade with the orange juice in a small saucepan,
stirring to melt it in sauce. Remove from heat and let cool briefly for a few
minutes.
Cut the
brownies into 12 or 16 pieces then drizzle with marmalade sauce to serve. Happy
Cooking Time.
CINNAMON DESSERT NACHOS
