Gooey in the middle with a hint of zesty orange, these Chocolate Caramel Orange Brownies really hit the spot!
Halloween has passed and bonfire night is just around the corner before the full rush of the Christmas season begins. Every year we head to the local fireworks display — it’s only a short walk through a bit of woodland and down some steps to the park. We always pack our wellies, torches and a backpack full of treats to keep us cosy and warm while we watch the show.
Our usual picnic includes hot chocolate, occasionally hot sausage rolls, and a big tin of still-warm-from-the-oven brownies. Last year I made regular caramel brownies, but this year I added a bright orange twist. I adore the chocolate-and-orange combination — it’s a flavour I keep returning to in cheesecakes, cookies and even hot cross buns. I’m the one who always picks the orange cremes out of the chocolate box.
During the fireworks we somehow manage to demolish the whole tin of brownies, then head home for hot dogs or Chris’ homemade chilli to warm up again. This year Chris is nursing a nasty cold, but he still insisted we don’t miss the display — so we’ll be taking brownies, tissues and plenty of Lemsips along with us.
The Chocolate Caramel Orange Brownies Recipe:
Chocolate Caramel Orange Brownies
Nicky Corbishley
10
25
35
20 servings
Ingredients
- 150 g (5.3 oz) good quality orange-flavoured dark chocolate
- 180 g (3/4 cup + 2 tbsp) unsalted butter
- 3 large eggs
- 265 g (1 1/3 cups) golden caster sugar
- 1 tsp orange extract
- ½ tsp vanilla extract
- 60 g (1/2 cup) plain (all-purpose) flour you can replace with the same amount of gluten-free plain flour blend if required
- 40 g (1/3 cup) cocoa powder
- ½ tsp baking powder
- 60 g (3/4 cup) ground almonds
- 4 packets of Rolos you need 32 Rolos altogether; you may need more than 4 packs depending on pack size
- orange zest to decorate optional
Instructions
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Preheat the oven to 180C/350F (fan) and line a deep 20cm x 30cm baking tin with baking parchment. Leave some paper overhanging the tray so the brownie is easier to lift out when cooled.
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Melt the chocolate and butter together in the microwave in 30-second bursts, stirring between each burst, until smooth. Alternatively, melt in a bowl over a pan of barely simmering water (ensure the bowl doesn’t touch the water). Leave to cool slightly.
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Whisk the eggs and sugar in a large bowl with an electric whisk until thick and creamy. Stir in the orange extract and vanilla extract.
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Slowly pour the melted chocolate and butter into the egg mixture in a thin stream, whisking constantly so the eggs don’t scramble.
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Sieve the flour, cocoa powder and baking powder over the mixture, then add the ground almonds. Fold everything together gently in a figure-of-eight motion to keep the mixture airy.
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Pour the batter into the prepared tin and use a palette knife to spread it evenly to the edges.
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Arrange the Rolos evenly on top in four rows of eight. Press them slightly into the batter, then bake in the oven.
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Bake for 25 minutes. The centre should remain gooey — that’s part of the appeal.
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Remove from the oven and leave to cool in the tray. Lift the brownie out using the overhanging parchment and transfer to a board. Slice into 20–24 pieces with a sharp knife — it will crumble slightly, but it improves the longer it cools.
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If you like, finish with a sprinkling of orange zest, then serve and enjoy.
Notes
Nutrition
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Carbohydrates: 27g
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Protein: 3g
|
Fat: 15g
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Saturated Fat: 8g
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Cholesterol: 45mg
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Sodium: 31mg
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Fiber: 1g
|
Sugar: 21g
Nutrition information is automatically calculated, so should only be used as an approximation.
