Scoring brownie points with these triple chocolate and orange brownies
Arriving with a stack of these decadent fudgy brownies to the dessert table, you’re surely going to turn heads.
Perfect crispy crackly top with a super fudgy centre, it’s chewy and gooey, studded with mandarin orange segments.
The flavours blend beautifully, yielding a pure chocolate heaven with an incredible sweet-tart orange taste.
The orange provides a totally upbeat and cheerful scent, reminiscent of warm weather.
Chocolate plus orange equals true magic.
The chocolate is rich, intense, fatty and lush, and it’s balanced by the fresh, fruity and zesty tones of the orange.
Must try! You’re going to thank me.
Skip the brownie box mix and make the best cocoa fudge brownies! The recipe calls for basic pantry staples like butter, flour, sugar, eggs and salt.
These Cocoa Fudgy Brownies are shiny, crispy, and crackly on top. It’s rich and fudgy in the middle, using milk chocolate, dark chocolate, white chocolate and cocoa of course, studded with orange segments.
It’s made with affordable everyday ingredients, completely from scratch. It is sure to become your new favourite brownie recipe. It’s definitely a crowd-pleaser.
Don’t Over Bake the brownies.
Bake for 30-35 minutes. The bake time here depends on how fudgy you want your brownies to be. If you want brownies that are super gooey, pull them out at 30 minutes. To get a more structured brownie, bake for 40 minutes, or until there’s barely any wiggle in the centre of the baking dish.
Best to place the brownies on a wire rack and cool completely in the pan before slicing. It usually gets to room temperature within a few hours. If you want a warm brownie, you can heat it up for a few seconds in the microwave. For that extra chewy, structured brownie, store your brownies in the fridge until needed.
Tips for perfect brownies:
Why are my brownies over/under cooked?
Be sure to check your oven temperature. Your oven may read one temperature, but could be deceiving you by 25 or even 50 degrees. Understand your oven temperatures to avoid undercooking or overcooking the brownies.
Using a double-boiler!
Chocolate is very sensitive so melting it directly in a saucepan over heat, would lead to it burning. To work with sensitive chocolate, using a double boiler is key. A double boiler is created when you boil water in a saucepan and then stack a heatproof bowl on top of it. The heat melts the chocolate.
Why are my brownies tough and dry?
Brownies become tough and dry when too much flour is added or if the batter is over-mixed before baking. Take care to mix slowly and just until there are no flour patches remaining.
So let’s start baking!
Triple Chocolate & Orange Brownies
Ingredients
- 170g butter (softened)
- 3/4 cup Stafford’s choc chips
- 1/4 cup Stafford’s dark choc disks
- 1/2 cup Stafford’s white chocolate disks
- 1/2 cup Stafford’s cocoa powder
- 4 tbs Stafford’s mandarin orange syrup
- 1/2 cup Stafford’s mandarin orange segments
- 1 1/2 cups brown sugar
- 3 large eggs (room temperature)
- 1 tsp Stafford’s bourbon vanilla extract
- 3/4 cup All Purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 180 degree celcius and grease and line your baking dish with lining paper.
- Boil water on the stove in a pot.
- Once boiling, place a heatproof bowl over the top of the pot and add in the butter, chocolate, (except the white chocolate discs) orange juice, and cocoa powder. This forms a double boiler.
- With a spatula, stir the mixture continuously, until the butter and chocolate have fully melted and the mixture is smooth and glossy. Remove from heat and let it cool down.
- Pour in the sugar and mix vigorously with a whisk. The mixture will be grainy. Add in the eggs and vanilla extract and mix until combined.
- Lastly add in flour and stir until no dry patches remain. Pour the batter into the prepared pan and smooth out with an offset spatula.
- Place orange segments on top of the brownie batter leaving space in between to add the white chocolate discs. The orange segments will slowly go into the batter whilst baking. The white chocolate discs with melt into the batter too.
- Bake the brownies for 30-35 minutes until crackly on the top and only small amounts of batter remain on a toothpick when inserted.
- Let it fully cool at room temperature for 30 minutes and then in the fridge for another 30 minutes.
- Slice and serve with extra orange segments and a good dusting of cocoa powder.
- If you do try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #whatpazlikes on Instagram! Seeing your kitchen creations makes it so special
