Orange Brownies with Orange Caramel
Brownies have been done to death, I know. But it’s a great base to add more flavours and change it up every once in a while. So, what I did this time was give it an orange touch. No adding orange juice or such liquids to ruin the batter. Instead, by simply grating some zest off an orange and sprinkling it all over the batter just before it hits the oven will give it that orange flavour. It also fills your kitchen with the fragrance of orange.
For the caramel though I added the juice as well as some of the zest. It has a light note of orange instead of a fake orange like taste. I’m very glad the way these turned out, as you can see for yourself. Go ahead and make a batch!
For the brownie:
Dark chocolate – 125 gm or 1 cup roughly chopped into small pieces (you can use baking chocolate or the next best thing, any plain dark chocolate you can find in the market)
Unsalted butter – 100 gm or 1/2 cup
Flour – 115 gm or 3/4 cup
Sugar – 150 gm or 3/4 cup
Baking soda – 1/2 tsp
Salt – a pinch
Eggs – 2 at room temp
Vanilla – 1 tsp
For the caramel:
Sugar – 1 cup
Orange juice – 1/3 cup
Orange zest – of half an orange
Unsalted butter – 1/2 cup
Fresh cream – 1/2 cup to 3/4 cup (depending on how thick or thin you want it)
Salt – 1/2 tsp
Make the caramel first and get it out of your way and into your fridge.
In a saucepan, bring the sugar and orange juice with it’s zest to heat.
Don’t stir. Simply swirl if you have to.
It’ll change colour in about 4-5 mins. Let it get slightly dark.
Turn the heat off and add the butter. Whisk furiously.
Add the cream and whisk some more. At this point the caramel is going to be really mad at you and splutter all over. Be careful.
Bring it back on heat but lower the flame completely. Whisk for another minute or so. Take it off the heat and let it cool to room temp before pouring it into a nice jar and popping it in the fridge.
For the brownies, melt the chocolate and butter in a microwave or by using a double boiler method which is placing a heatproof bowl on a saucepan of simmering water. The water should be barely touching the bottom of the bowl. Add the chocolate and butter into it and slowly stir. It’ll all melt and come together nicely.
Let the chocolate mix cool a little and then add the eggs and whisk.
Now add the vanilla and sugar. Mix together.
Mix the dry ingredients together and tip them into the wet ones and mix till just incorporated.
Line your baking tin with parchment paper and pour the batter into it. Tap the tin on your counter a couple of times to release any air bubbles in the batter.
Sprinkle some of that orange zest on it. Be generous.
Bake this in a preheated oven at 190 degrees C for about 20-25 mins.
Once the brownie has cooled completely. Pour the cooled caramel on top and then cut into pieces.