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Chocolate Orange Ganache Brownies

CHOCOLATE ORANGE GANACHE BROWNIES

Patisserie Makes Perfect
Delicious rich, gooey chocolate orange ganache brownies, decorated with a layer of chocolate orange ganache and cacao nibs. The ganache can be made in advance, as it can be stored in the fridge for a week or for a few months in the freezer. Just warm the ganache in the microwave before using it, so that it has a pourable consistency
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American/French
Servings 12 -16

Ingredients
  

  • ***Chocolate Orange Ganache***
  • 300 g Dark Chocolate 60% Cocoa
  • 80 ml Orange Juice about 1 orange
  • 150 ml Whipping Cream
  • 16 g Unsalted Butter softened
  • ***Brownie Mix***
  • 200 g Chocolate Orange Ganache
  • 125 g Unsalted Butter
  • 2 Eggs
  • 125 g Light Soft Brown Sugar
  • 100 g Caster Sugar
  • 75 ml Orange Juice about 1 orange
  • 175 g Plain Flour
  • 1 Tbsp Cocoa Powder
  • 1/2 Tsp Mixed Spice
  • ***For the topping***
  • 150 g Chocolate Orange Ganache
  • 1 Tbsp Cacao Nibs optional

Instructions
 

  • To make the ganache, put the chopped chocolate in a mixing bowl. Put the orange juice in the microwave and bring it to the boil. Put the cream in a separate pan and bring to the boil.
  • Pour the cream over the chopped chocolate and mix until it reaches a smooth consistency. Mix in the orange juice and the softened butter until smooth.
  • Leave on the side until required.
  • Heat the oven to 170C (Fan), 325F/Gas Mark 3. Line a 20cm square cake tin with foil.
  • In a saucepan, melt the ganache with the butter, then set aside somewhere warm.
  • Beat the eggs with the sugars until the sugar has almost dissolved and the mixture has turned creamy and a light beige colour.
  • Next beat in the chocolate ganache and butter until evenly combined, then beat in the orange juice.
  • Sift the flour, cocoa and mixed spice and then beat into the chocolate mixture.
  • Scrape the mixture into the prepared cake tin and bake for 25 minutes, or until a toothpick poked through the sugary crust comes through barely clean - the hot chocolate will carry on cooking for at least five minutes after you've taken it out of the oven.
  • Let the cake cool and spread the top with the remaining ganache and sprinkle the cacao nibs on top.
  • When the ganache has set, cut the cake into portions.