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4 ratings

Recipe by Jane Hornby

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.
2. Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.
3. Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you're making ahead, spread the topping over just before serving.

PER SQUARE

289 kcalories, protein 5g, carbohydrate 34g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.37 g

Latest comments and suggestions

• Abigail

  02 April 2009

  Abigail rated and commented on this recipe

  

  These were very easy and very popular. I have made a couple of batches now! The only thing is they took almost twice as long to cook then it suggests in the recipe.

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• Alix

  04 April 2009

  Alix rated and commented on this recipe

  

  I'm not entirely sure what I did wrong with this recipe, other than to sub out the vanilla extract for the scrapings of a vanilla pod, which shouldn't have affected it too drastically. Upon adding the flour to the wet mix I ended up with something the consistency of concrete, surrounded by a pool of molten butter! No amount of beating could reconcile the two. I mixed in the whisked egg whites as best I could, stuck it in the oven and hoped for the best. The cooked result was a disgusting mix of rock hard biscuit and fried egg! Even the dog wouldn't eat it! I've rated it 3 stars, as I'm sure at least some of the disaster was my fault but still, bit disappointed with this one

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• jap121

  16 April 2009

  jap121 commented on this recipe

  These work really well every time I make them and I'm NOT an expert brownie-maker. To give them a bit of lift I added a teaspoon of baking powder and it makes them a little fluffier but they taste great either way. Only problem is that we eat them all in one go! PS I make them without the topping as suggested in the recipe - chocolate is all you need!

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• testtubeboy

  02 June 2009

  testtubeboy rated and commented on this recipe

  

  super, and pretty easy. The muscovado sugar gives it such a lovely gooey texture that seems to get better after a day or so, but I didnt bother with the icing, I just sprinkled the zest on the to when they cam out of the oven.

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• cjsrecipes

  30 June 2009

  cjsrecipes commented on this recipe

  These were really delicious and easy to make. Lovely gooey texture! We also did not bother with topping as they are delicious as they are.

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• cjsrecipes

  05 September 2009

  cjsrecipes commented on this recipe

  These brownies are delicious and we used them for a birthday cake by putting a candle in each brownie. (from Anna cjsrecipes daughter.)

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• linkevica

  01 November 2009

  linkevica rated and commented on this recipe

  

  nice and quick

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Ingredients

• 200g plain chocolate , broken into cubes (we used Bournville)
• 200g dark muscovado sugar
• 175g butter , plus extra for greasing
• 3 eggs , separated
• 140g plain flour
• 1 tsp vanilla extract
• zest 1 orange

FOR THE TOPPING

• 200g tub soft cheese (I used Philadelphia Extra Light)
• ½ tsp vanilla extract
• 50g icing sugar

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Difficulty and servings

Makes 15

Preparation and cooking times

Prep 10 mins

Cook 30 mins

plus cooling

Can be frozen without topping

Ingredients

• 200g plain chocolate , broken into cubes (we used Bournville)
• 200g dark muscovado sugar
• 175g butter , plus extra for greasing
• 3 eggs , separated
• 140g plain flour
• 1 tsp vanilla extract
• zest 1 orange

FOR THE TOPPING

• 200g tub soft cheese (I used Philadelphia Extra Light)
• ½ tsp vanilla extract
• 50g icing sugar

PER SQUARE

289 kcalories, protein 5g, carbohydrate 34g, fat 16 g, saturated fat 9g, fibre 1g, salt 0.37 g

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