Chocolate & orange fudge squares

Chocolate & orange fudge squares

Rich chocolate brownies with a light, carrot cake-style orange topping

Difficulty and servings

Easy

Makes 15

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

plus cooling
Freezable

Can be frozen without topping

Method

  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.
Try

Choosing chocolate

Sometimes you need to use the finest high-cocoa chocolate for baking, but ordinary plain or cooking chocolate will do the job perfectly here - once melted with dark muscovado, you'll have all the fudgy, chocolatey flavour you could ever need.

PER SQUARE

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

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

  • 02 April 2009

    Abigail rated and commented on this recipe

    5 stars

    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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  • 04 April 2009

    Alix rated and commented on this recipe

    3 stars

    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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  • 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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  • 02 June 2009

    testtubeboy rated and commented on this recipe

    5 stars

    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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  • 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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  • 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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  • 01 November 2009

    linkevica rated and commented on this recipe

    5 stars

    nice and quick

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Difficulty and servings

Easy

Makes 15

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

plus cooling
Freezable

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
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PER SQUARE

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

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