Chocolate & orange fudge squares
Rich chocolate brownies with a light, carrot cake-style orange topping
Difficulty and servings
Makes 15
Preparation and cooking times
Prep 10 mins
Cook 30 mins
plus cooling
Can be frozen without topping
- 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.
- 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.
- 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.
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, sugar 27g, salt 0.37 g
Recipe from Good Food magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9838/
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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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Hidden inside these crumbly biscuits lies a heart of lemon curd, giving an unexpected burst of flavour
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ratings
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, sugar 27g, salt 0.37 g
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