Jaffa Cake Brownies | Good Housekeeping UK
- 5 years ago
We've jazzed up the traditional chocolate brownie with everyone's favourite cakes, Jaffa Cake Brownies! They're the perfect treat for any chocolate or Jaffa Cake lover.
Full Jaffa cake brownies recipe and ingredients: http://bit.ly/2X2q27I
Directions
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.
Melt butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When mixture is melted and smooth, lift bowl off the pan and carefully dry the moisture from the bottom of the bowl.
Without letting the chocolate cool down, vigorously beat the sugar into the chocolate mixture for 30sec, followed by the eggs, then vanilla and orange zest. Add the cocoa and flour then beat again until smooth.
Pour half the mixture into the prepared tin and spread to the edges. Arrange 10 jaffa cakes neatly on top. Pour over the remaining mixture and spread evenly to level without disturbing the jaffa cakes underneath. Halve the remaining jaffa cakes and poke the cut edges in at a slight angle on the top, alternating between chocolate-side-up and sponge-side-up. Bake for 30-35min or until there is no wobble left when you gently shake the tin. Allow to cool completely in the tin (see GH Tip).
Make the drizzle. In a small pan gently heat the marmalade with the orange juice, stirring to melt into a sauce. Remove from the heat and leave to cool briefly for a few minutes.
Remove brownies from tin. Cut into squares and serve drizzled with the sauce.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Full Jaffa cake brownies recipe and ingredients: http://bit.ly/2X2q27I
Directions
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.
Melt butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). When mixture is melted and smooth, lift bowl off the pan and carefully dry the moisture from the bottom of the bowl.
Without letting the chocolate cool down, vigorously beat the sugar into the chocolate mixture for 30sec, followed by the eggs, then vanilla and orange zest. Add the cocoa and flour then beat again until smooth.
Pour half the mixture into the prepared tin and spread to the edges. Arrange 10 jaffa cakes neatly on top. Pour over the remaining mixture and spread evenly to level without disturbing the jaffa cakes underneath. Halve the remaining jaffa cakes and poke the cut edges in at a slight angle on the top, alternating between chocolate-side-up and sponge-side-up. Bake for 30-35min or until there is no wobble left when you gently shake the tin. Allow to cool completely in the tin (see GH Tip).
Make the drizzle. In a small pan gently heat the marmalade with the orange juice, stirring to melt into a sauce. Remove from the heat and leave to cool briefly for a few minutes.
Remove brownies from tin. Cut into squares and serve drizzled with the sauce.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi