Consider these your homemade alternative to Terry’s Chocolate Orange.
I don’t really know where to begin in telling you about these brownies. They are EVERYTHING a brownie should be and more. Much much more. They are gorgeously squidgy. Decadently chocolately. They have the merest smidge of a hint of coconut from the coconut oil, an undercurrent of vanilla and then pow. A wondrous kiss of orange. Beautiful.
The kind of kiss you don’t want to end.
Oh and did I mention they only need one bowl, so there is minimal washing up for those washing up averse bears out there, of which I am the leader.
I know many of you will have tasted and fallen in love with my no pudge chocolate fudge brownies and I know you are going to love these just as much. The hint of orange makes them deliciously festive, and it is nearly December after all.
They really only have a handful of ingredients, like all the best recipes. And what a beautiful selection of ingredients they are too.
So without further ado, here is how to make the squidgiest and simplest brownies you could hope to meet.
- 150g coconut oil
- 230g maple syrup, or agave or coconut sugar if you prefer
- 65g cacoa powder ( unsweetened cocoa which still has all its vitamins and minerals)
- zest of 1 orange
- ¼ tsp salt
- 1 tsp vanilla
- 2 eggs
- 75g Rude Health sprouted buckwheat flour
- Preheat the oven to 180 c (or 325f)
- Then line a little baking tray with baking parchment. The tray I use is 7 inches x 7 inches.
- Now, take a heavy based sauce pan. Add the coconut oil, cacao and either maple syrup, agave or coconut sugar (whichever you prefer).
- Heat very gently until its all melted. Keep stirring so its's all well mixed. When it looks so chocolately and gorgeous that you want to dive in...turn off the heat. You don't want it to simmer, you just need it all to melt and mix together.
- Now you need to let it cool for a few minutes, or the eggs will scramble and it will not be delicious. Trust me on this one. If you are in a hurry, you can of course just tip the chocolate river into another bowl and go on from there.
- Once the mixture and pan have cooled a little, crack in the eggs one at a time. Give them a really good mix. The mixture should now be delightfully shiny and glossy. Like a pony.
- Add the vanilla, salt and orange zest. Inhale. Close your eyes. Heaven.
- Add the flour and stir to combine. You never want to mix to much when you add flour to anything as it can make the end result heavy. Just stir enough so that there are no white lumps, don't be scared of it.
- Pop into the oven for 20 minutes- 30 minutes.
- Much like a normal brownie, the batter should be firmish on the top with a little jiggle. It will continue to cook at it cools, so err on the side of undercooked to ensure proper squidgieness.
- A toothpick that's inserted into the centre should come out almost clean (you want it to be a little moist with batter). Please do note that some have found they need to bake an extra 10 minutes, so keep an eye on the brownie. Dastardly ovens vary so much!
- Let the brownies cool completely before trying to remove them from the pan. Once slightly cooled I often place it in the freezer for 20 to 30 minutes to firm up, if I am feeling particularly impatient.
- Arrange with slices of fresh orange and a sprinkle of pomegranate seeds for a festive display.
Now excuse me whilst I go and polish off another bite of heaven.