Description
Utterly irresistible, fudgy, gooey Terry's orange brownies with a zesty kick and extra crackly almond crunch topping! My new favorite!
Ingredients
- 2/3 cups butter (150 grams)
- 7 ounces Terry’s orange chocolate (200 grams, or any other orange chocolate, can use semisweet chocolate for less orange flavor)
- 3 1/2 ounces semisweet dark chocolate (100 grams)
- 5 tablespoons unsweetened cocoa powder (35 grams, optional**)
- 2 tablespoons orange zest (about 1 large orange)
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract, optional***
- 3 large eggs
- 1 7/8 cup sugar (375 grams)
- 1 cup all-purpose flour (130 grams)
- 1/4 teaspoon salt
- 2-4 tablespoons krokan
Instructions
- First, prepare the almond crunch (krokan), it is super simple with three ingredients, 10 minutes and 30 minutes chill time.
- Prepare a baking pan of 8×12 inches (20×30 cm) with parchment paper. Preheat oven to 350℉ (175℃).
- Melt butter, remove it from the heat, and let it cool slightly before adding in the chocolate, vanilla, orange zest, and orange extract. Stir and let the chocolate melt.
- Whip eggs and sugar with a metal whisk until they’ve got air bubbles, about 2 minutes. Mix the chocolate butter into the egg mixture.
- Sift flour, unsweetened cocoa powder, and salt into this mixture. Fold together. Be careful not to ruin the air bubbles, but make sure all the flour is incorporated.
- Pour the brownie batter into the prepared pan. Sprinkle generously with the almond crunch on top.
- Bake on the middle rack for around 35-40 minutes. In my oven, 38 was good. But I suggest checking after 30 minutes. You can try to wiggle the pan and see if the middle of the cake is very shaky.
- Cool for at least 30 minutes on a wire rack, or it will be just one gooey mess. Serve with salted caramel sauce, vanilla ice cream, and extra almond crunch!
Notes
* I always recommend using a kitchen scale when baking, for better accuracy and foolproof results each time.
** If you leave it out, add the same amount of extra flour instead (in weight).
*** If you want to substitute vanilla extract with vanilla bean sugar, add it to the batter when adding flour.
Other pan sizes: This brownie recipe can be cut to ⅓ and fit perfectly in a round 6-inch pan. Bake it for at least 25 minutes. 25-30 minutes. This is a good size for 2. An 8x8 square pan works for the full batter, but the brownies turn out a little thicker than to my taste. Bake them for a bit longer, about 40 minutes.
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 35 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 224
- Sugar: 25
- Sodium: 98
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 50