Ingredients

The following ingredients have 20 Servings
  • 150 g good quality orange-flavoured dark chocolate
  • 180 g unsalted butter
  • 3 large eggs
  • 265 g golden caster sugar
  • 1 tsp orange extract
  • 1/2 tsp vanilla extract
  • 60 g plain (all-purpose) flour (you can replace for the same amount of gluten-free plain flour blend if required)
  • 40 g cocoa powder
  • ½ tsp baking powder
  • 60 g ground almonds
  • 4 packets of Rolos (you need 32 Rolos altogether, so you may need more than 4 packs depending on pack size)
  • Orange zest to decorate (optional)

Instruction

  • Preheat the oven to 180c/350f and line a deep 20cmx30cm baking tin with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
  • Melt the chocolate and butter together in the microwave in 30 second bursts, giving it a stir each 30 seconds (or you can melt in a bowl over a pan of simmering water - make sure the bowl isn't touching the water though). Stir and leave to cool slightly.
  • Whisk the eggs and sugar in a large bowl using an electric whisk until thick and creamy. Stir in the orange extract and vanilla extract.
  • Slowly whisk again, and pour the melted chocolate and butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
  • When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
  • Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
  • Arrange the rolos on top of the brownie mix evenly - in 4 rows of 8. Push the Rolos into the mixture slightly and place the tray in the oven.
  • Cook for 25 minutes.
  • Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions (I cut it into 20-24 pieces). It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.
  • Decorate with orange zest if you prefer, then serve!