Terry’s Chocolate Orange Brownies (Gluten Free)
The first thing to say here is that Terry’s Chocolate Oranges are NOT gluten free as they’re a may contain for wheat. But, for a few months of the year, Terry’s release their Chocolate Orange mini eggs - which have no gluten containing ingredients and no may contains. Gluten free orange chocolate lovers rejoice!
This year Terry’s have also released a white chocolate variation, which also has no gluten containing ingredients or may contains!
These brownies use my classic chocolate brownie recipe which is SO fudgey. The trick to perfectly fudgey brownies is (1) a great recipe, and (2) getting the cooking time just right. You want to take the brownies out when they’re still a little wobbly in the middle, and leave them in the pan (where they’ll continue to cook) for at the very least half an hour.
If you make my Terry’s Chocolate Orange brownies I would love to see - you can find me on Instagram @the.gfg.
Ingredients
230g unsalted butter
65g dark chocolate
30g cocoa powder
375g caster sugar
3 eggs
1 tsp Valencian orange extract
130g gluten free plain flour
1 bag each milk and white chocolate Terry’s mini eggs, slightly crushed with a rolling pin
Method
Pre-heat the oven to 180°C. Line a 10 x 8 inch brownie tin with a sheet of grease proof baking paper.
Melt the dark chocolate and butter together in the microwave, working in 20 second intervals and stirring in between to avoid burning.
Add the cocoa powder and orange extract and mix until combined.
In a separate bowl, add your eggs and sugar and whisk with an electric mixer until the mixture is light in colour and has double in size.
Slowly fold in your chocolate mixture.
Sift in the flour, and fold in until your brownie mix is fully combined. Fold in most of the slightly crushed Terry’s chocolate eggs, leaving a few to decorate.
Pour the mixture into the the brownie tin and bake for 30-35 minutes. You want to make sure the brownie still has a little wobble in the middle - it will continue to cook in the tin while it cools and this makes for ultimate fudginess!
As soon as you take the brownies out, gently press the remaining crushed eggs into the top/sprinkle over the top to decorate. Leave to cool in the tin for at least 30 minutes before carefully lifting out by the baking paper. The cooler the brownies are, the less likely they are to break.
