Chocolate Orange Brownies | Greedy Gourmet

Question 1

Why are they called brownies?

Accepted Answer

Boston baker Fanny Farmer is said to have coined the term “brownie” in her 1896 ‘Boston cooking school’ cookbook. These were molasses cakes made in individual tin molds. However, despite calling them brownies, Fanny’s desserts didn’t actually contain any chocolate.

In 1907, Maria Willet Howard took things to another level of lusciousness, taking Fanny’s recipe and adding chocolate to set the standard for what was to come. The true brownie was born and soon became the favourite dessert in the Northeastern U.S.

One thing’s for sure… brownies are a Boston invention.

Question 2

What are Angostura orange bitters?

Accepted Answer

It’s a herbal alcoholic drink made from a combination of tropical oranges and spices that is used to add flavour to baked recipes and cocktails.

Flavours and aromas include orange (well, obviously) as well as clove, cinnamon, angelica root and glycerin.

Question 3

How do I melt Terry's Chocolate Orange?

Accepted Answer

Melting chocolate needs to be done over a low heat. The best way to do it is to use a bain-marie – a water bath. This way, you won’t burn the chocolate – burnt chocolate is pretty horrible and is enough to put you off the sweet stuff for a good while.

Don’t worry, melting chocolate over a bowl of water is simple. Just follow the instructions in the recipe below to get the perfect melted chocolate for your brownie batter.

You’ll also need to make sure your Terry’s chocolate orange segments are chopped up into smallish pieces.

Question 4

Can I use a microwave to melt chocolate?

Accepted Answer

Yes you can. If you don’t want to melt the chocolate on the hob, you can use the quick and easy microwave method. Melt the chocolate in 30 second blasts, stirring in between each session.

Question 5

Can I make these brownies without Terry’s Chocolate Orange?

Accepted Answer

This chocolate orange brownie recipe calls for Terry’s chocolate orange. You can, however, replace it with plain dark chocolate for the melted chocolate. Then add 3 teaspoons of orange extract and orange zest from one orange.

You’ll have to use plain old dark chocolate for the chunks, unless you can find some other orange chocolate.

Or for another fruity brownie you can check out these strawberry brownies.

Question 6

Do brownies need baking powder?

Accepted Answer

Baking powder makes brownies ‘cakey’ rather than ‘fudgy.’ So, no, it’s not necessary to use baking powder or baking soda when making brownies.

Question 7

Which chocolate should I use to make brownies?

Accepted Answer

Definitely go for a combination of dark and milk. This recipe gets the balance between milk chocolate orange and dark, so don’t be tempted to replace the dark with a milk chocolate, otherwise the consistency won’t be right.

Question 8

What’s the best sugar to use?

Accepted Answer

For me, it’s caster sugar all the way. Some call for light brown or dark brown sugar to be used, but I much prefer caster sugar. This is because it whisks into the eggs better than other kinds of sugar.

Question 9

Can I use oil in place of the butter?

Accepted Answer

Lots of chocolate orange brownie recipes use vegetable oil in place of butter. However, I think butter produces a far better consistency.

Question 10

How do you know when brownies are done?

Accepted Answer

Brownie cooking times vary, depending on ingredients and the type of oven.

The best way to find out if your brownie is baked to perfection is to look for the first signs of cracking on the surface. When you see a few cracks on the top, which should have a little shine to it, take your baking tray out of the oven.

The centre of the brownie layer should be properly set and not wobbly. Insert a skewer or a toothpick into the centre – it should come out with a few moist crumbs on it. If you see wet brownie batter, it needs a few more minutes, so pop it back in the oven.

Question 11

Do brownies harden as they cool?

Accepted Answer

Some brownies do… but not these babies.

You see, the trick is to add cocoa and butter into the mix. If you just make your brownies with chocolate, the cocoa butter in the chocolate will firm up at room temperature. Butter, on the other hand, stays soft. This means you’ll have nice and tender brownies once cooled.

Question 12

How do you portion up brownies?

Accepted Answer

Firstly, you need to make sure your brownies are completely cool. If they’re hot and gooey, the knife won’t cut through them cleanly and you’ll run the risk of creating a big brownie mess.

Use a large sharp knife when slicing up your brownies and keep it clean while slicing, wiping it in between slices if necessary. When cutting the brownie block, push down firmly with the knife in order to get a clean cut.

Criss cross your brownie block, cutting the brownies to your preferred size.

Question 13

How do you store chocolate orange brownies?

Accepted Answer

The best way to store your chocolate orange brownies is in an airtight container at room temperature. They’ll keep fresh for 3-4 days.

Question 14

How do you stop brownies from going dry?

Accepted Answer

There’s a little-known trick that keeps your brownies perfectly moist after baking. It involves bread. Yep, you read that correctly… bread!

Once you’ve allowed your brownies to cool, unless you’re going to eat them straight away, you’ll need to store them in an airtight container. When doing so, add a slice of bread into the container. This little trick works a charm – the brownies draw all the moisture from the bread to get them wonderfully moist.

You can even add a slice of bread to the tub to revive dry brownies!

Question 15

Can you freeze chocolate orange brownies?

Accepted Answer

Absolutely! In fact, you can freeze any type of brownie.

For an in depth guide on how to do it properly, check out my Can you freeze brownies guide.

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