It’s the time of year again when the Great British Bake Off starts again on TV and people around the world are gripped to their tellies, not quite sure why their worry over whether or not their favourite contestant’s choux pastry has them on the edge of their seats, or why indeed they laugh derisively at the poor contestant whose creme patissiere ends up a mess despite having never made it themselves (yes I am guilty of this).
If I have learnt one thing from watching GBBO last year, is that this is not a show to watch without a cake to eat whilst watching it. Last year trying to satisfy my cake craving with a measly biscuit didn’t cut the mustard, so this year I was more prepared when it started again. I made a batch of rich and indulgent chocolate brownies to munch away for the occasion.
This fudgy, squidgy, moist brownie recipe I first stumbled upon while watching Rachen Allen make a batch of her White Chocolate and Raspberry brownies on TV. I have stuck to the general fudge chocolate brownie recipe she used but omitted the raspberries and white chocolate, and instead used orange, hazelnuts and cocoa nibs for an entirely different flavour. I also used quite dark chocolate making these really rich which works well with the orange. The hazelnuts and cocoa nibs give a nice bit of crunch too. These are the easiest and best brownies I’ve ever made, which is quite a statement, I know, but you have to give them a try yourself.
These are to be enjoyed while laughing condescendingly at the far more talented bakers on GBBO, from the safety of your couch.
100g dark chocolate (85% cocoa)
100g orange flavoured dark chocolate (not milk chocolate unless you want a much sweeter brownie)
150g self-raising flour
100g chopped hazelnuts
2 tbsp cocoa nibs
Zest of 2 oranges (and extra for decorating if you wish)
Cocoa powder (optional- for decorating)
Creme fraiche to serve
1. Break the chocolate into pieces and melt with the butter in a bain marie. This is a bowl sat over a pot with some hot water in it simmering away, this gently and slowly melts the chocolate and ensures it won’t separate.
2. When melted take the bowl off the pot and stir the sugar into the chocolate mix with a wooden spoon. Then stir in the eggs one by one. Gradually stir in the flour and then finally stir in the grated orange zest, hazelnuts and cocoa nibs.
3. Grease and line a brownie tin and pour the mixture in. Pop the brownie mix into an oven pre-heated to 180C for 35- 45 minutes. They will be done when they are slightly firm on top.
4. To decorate dust with a little cocoa powder sieved on top and grate a little extra orange zest over that. Serve with a spoon of creme fraiche.