- Preheat the oven to 170 fan and line a 8×10 inch brownie tin. Melt the butter together with the chocolate in a heat proof bowl over a pan of simmering water.
- Tip the sugar, flour and coco powder to a mixing bowl and stir together. Add the melted chocolate and mix until combined. Finally, crack in the eggs and add the orange zest. Mix until smooth.
- Tip the brownie batter into the cake tin. Smooth out and dot the chocolate orange over the top. I am a neat freak so I do two lines of 6 slices, so you can then cut the brownies into 12 bars.
- Pop the brownies into the oven and cook for 25-30 minutes, until the side are just pulling away. You want a skewer to come out with some batter still on it from the middle so they will be nice and fudgy. Leave to cool for 20 minutes and then put into the fridge to cool for 4 hours or overnight. Cut into 12 squares and serve at room temperature.
200g dark chocolate
300g golden caster sugar
200g plain flour
2 tbsp coco powder
Zest of an orange
1 x Terry’s Chocolate Orange