Description
Makes 9 Brownies
Ingredients
Scale
For the Brownie –
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
For The Orange Cake –
- 57g Unsalted Butter
- 57g Caster Sugar
- 1 Large Free Range Egg
- 57g Self Raising Flour
- 5g Valencian Orange Extract
For Orange Jelly Swirl –
Instructions
- Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Cool whilst you make the other filling.
- For the orange cake, in a bowl, beat the butter and sugar until pale and fluffy. Beat in the egg, followed by the flour and orange extract. If overly thick, add a splash of milk to loosen slightly. Transfer to a piping bag and set aside. Put the marmalade in another piping bag as well.
- Pour in the brownie base into the prepared tin and smooth over the surface. Taking the orange cake piping bag, insert the nozzle into the batter and pipe 2 cm blobs in rows, evenly spaced out, until the mixture is used up. Repeat with the marmalade, filling in the gaps between the cake mixture until all the marmalade is used.
- Using a skewer, drag it through the three mixtures to create a marbled top all across the tin. Don’t over mix or you won’t get a clear pattern.
- Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Brownies, Desserts
- Method: Baking
- Cuisine: British