Prep Time:  25 minutes, plus cooling        |        Cook Time:  40 minutes        |        Makes:  12 servings

Ingredients

Chocolate, Orange and Marmalade Brownies

• 125g brown sugar
• 125g White Mill caster sugar
• 60g Oh So Natural cacao powder
• 50g White Mill plain flour
• 1 tsp White Mill baking powder
• 180g Pure Valley butter, melted
• 3 eggs, beaten
• 60g Grandessa Reserve Australian orange marmalade
• 100g Moser Roth organic 71% dark chocolate, roughly chopped
• 100g cream cheese
• Juice and zest of 1 orange
• Candied orange slices (see recipe below), optional

Candied Oranges

• 1 orange, cut into ½cm slices
• 120g White Mill caster sugar

Method

Chocolate, Orange and Marmalade Brownies

1. Preheat oven to 170°C. Line a 20cm square cake tin with baking paper.
2. Place the sugars, cocoa, flour and baking powder into a large mixing bowl and stir to combine. Beat in the butter, eggs and marmalade, then fold in the chocolate.
3. In a separate bowl, mix the cream cheese with the orange zest and juice.
4. Pour the chocolate batter into the cake tin and add the cream cheese mixture in random spoonfuls, creating a swirly effect with the back of a spoon.
5. Place in the oven for 15 minutes or until the top sets a little. Meanwhile, cut the candied orange slices (if using) into quarters. Place them evenly over the top and bake for a further 25 minutes, or until cooked but still a little squidgy inside. Cool in the tin for 15 minutes. Slice and eat warm or at room temperature.

Candied Oranges

1. Place orange slices in a heavy-based saucepan and just cover with water. Bring up to a boil and cook for 30 seconds. Drain and repeat the process again with fresh water – this will remove the bitterness from the pith. Drain well.
2. Place sugar into the pan and stir in 60ml water. Add the drained orange slices. Bring to a very gentle simmer and cook for 15-20 minutes, gently turning the slices a few times, until translucent. Set aside to cool. Use the orange slices and any accompanying syrup on top of cakes, brownies or desserts.

Note  

You can leave out the candied orange and still get a great orangey taste from the marmalade and orange cream cheese.

If you’re not using candied orange slices, simply bake the brownie for 40 minutes.

For the candied oranges, the longer you cook the orange slices, the less syrup you will have as it will reduce.