Think of these as trans-seasonal brownies. Like a light jumper but more… gooey. That perfect snack for when there’s a bit of a chill in the air and you want some comforting chocolateyness but with a light, summery twist. These are based on a Lorraine Pascale (don’t you just want to be her best friend? We love her!) recipe which uses pieces of Oreo cookies. We tried them and were pleasantly surprised (not being massive Oreo fans) but the bit that really impressed us was the perfectly gooey, rich brownie mixture. So we have taken that and added our own flavours too it – this time we used orange zest, almond extract and fresh raspberries for a little of jam-like tart raspberry in every mouthful.
- 165g butter, plus extra for greasing
- 200g dark chocolate, grated or finely chopped
- zest of 1 medium orange, finely grated
- 3 free-range eggs
- 2 free-range egg yolks
- 1 tsp almond extract
- 165g soft light brown sugar
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- pinch salt
- 150-200g fresh raspberries
Preheat the oven to 180°C. Grease a 20cm/8in square baking tin with butter, then line with baking paper.
Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate along with the orange zest.
We ended up having half grated, half chopped chocolate because grating seemed too much like hard work! So we recommend chopping (if you have a large knife) unless you have a food processor to do the grating for you. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Resist the urge to eat this mixture, the finished mixture tastes so much better.
Whisk the eggs, egg yolks and almond together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out. Add the flour, cocoa powder, and salt and stir until fully combined, then pour half of the mixture into the prepared tin. Place your raspberries in an even layer over this and then pour on the other half of the mixture.
Bake on the middle shelf of the oven for 25–30 minutes.. Leave the brownies to cool in the tin – the top will sink and crack a little. Cut into small squares because they’re pretty rich and then enjoy!
These little squares of joy will likely crumble and squidge all over you as you eat them but oh god are they worth it! Nothing better than curling up with these and a cup of tea or coffee as the nights start to draw in. We’re already thinking of the next flavour combination to try, at the moment we’re thinking espresso and hazelnut… any other suggestions?