Chocolate Orange Marmalade Brownies Recipes

FLOURLESS CHOCOLATE AND BLOOD ORANGE CAKE

Steps:

• Preheat your oven to 350ºF. Brush a 9-inch springform pan with oil, then line with a parchment paper round and brush the paper with oil; set aside.
• Bring a small pot of water to a boil over high heat. Add one of the oranges and boil until soft, about 30 minutes. Use a slotted spoon to remove the orange and place on a cutting board. Halve the orange and remove any seeds. Transfer the orange halves to the bowl of a food processor and process for 1 minute, or until the orange looks like a chunky marmalade. Scrape into a small bowl, measure out 1/3 cup, and set aside. (Store the rest of the marmalade in an airtight container in the fridge.)
• Coarsely grate the second orange over the small holes of a box grater to yield 1 tablespoon of zest. Set the grated peel aside for the garnish. Juice the orange to yield ½ cup. Stir in the vanilla and set aside.
• In a small bowl, whisk the almond flour, oat flour, cocoa powder, baking soda, and salt until combined; set aside.
• Combine the sugar, oil, and eggs in the bowl of a standing mixer fitted with a whisk attachment. Beat on high until thick and creamy enough to coat the back of a spoon. Turn the speed down to low and add the flour mixture. Slowly add half the flour mixture, beat until combined. Add the orange juice, beat until combined, then fold in the remaining flour. Scrape down the sides with a rubber spatula occasionally to make sure everything is evenly incorporated. Fold in the orange "marmalade." (You can also make the batter with a large mixing bowl and a whisk.)
• Pour the batter into the springform pan. Bake until the cake has started to pull away from the sides and a tester inserted into the center comes out clean, 38 to 42 minutes. Cool completely, then release the sides of the pan.
• For the candied orange garnish, place the orange slices on a baking sheet lined with parchment paper. Sprinkle with the sugar and bake at 350ºf or 10 minutes, or until starting to get crispy and caramelized.
• For the chocolate glaze, break the chocolate into small pieces and place in a glass or metal bowl that fits on top of a pot filled halfway with water. Bring the water to just below a boil, making sure the water level doesn't touch the bottom of the bowl. Allow the chocolate to melt, stirring occasionally. When melted, whisk in the olive oil and half the grated blood orange peel until smooth. Cool slightly and pour over the cake, using an offset spatula to smooth it over the top, letting it drip down the sides.
• Arrange the blood oranges slices on the surface of the cake. Scatter the rest of the grated peel over the top.
• Cut into 1-inch slices.

CHOCOLATE ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 350 F. Grease with baking spray a brownie pan measuring 9 x 11 inches (or 8 x 8 inches) ,and line the bottom with parchment paper, leaving some paper hanging over the sides for easy lifting later. Set pan aside.
• In a double boiler where the bottom is filled with simmering water, over medium heat, melt the chocolates. When completely melted, remove from the heat and set aside on the counter to cool.
• In a large mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
• Using a hand or stand mixer, cream the butter and sugars together in a large bowl till fluffy.
• Add the eggs, one at a time. Mix for a minute or two.
• Pour the vanilla, the Grand Marnier and cooled melted chocolate. Beat well.
• Using a spatula, fold by hand the dry ingredients into the batter till blended and smooth.
• Pour the brownie batter into the pan. Dot the marmalade on top of the brownie mix. Using a spatula, swirl the mixture so the marmalade gets incorporated in the chocolate. You should have small pockets of orange marmalade around the brownie batter.
• Bake in the preheated oven of 350 F for 30 minutes or till the center is firm when you put a knife through to test if done.
• Remove from the oven and cool the brownie pan on the counter for about 10 minutes. Slice into brownie pieces about 2-inches long each. Then while holding the edges of the parchment paper, lift the brownies and cool on a rack.
• Serve warm or chilled. Store brownies in a covered container in the refrigerator.
• Author's serving suggestions: Top each brownie with whipped cream or a scoop of ice cream and a drizzle of ganache.
• About the book & the author: Orange Appeal: Savory and Sweet Cookbook is by author Jamie Schler of two award-winning blogs. Jamie is an American writer and hotel owner based in Chinon,France. Her new cookbook adds a little sunshine to every meal with sweet-savory recipes using the most versatile of citrus fruits, the orange. She offers a scrumptious spread of recipes ranging from flavorings, sauces, soups, starters, sides, main dishes, breads, cookies and treats, cakes and desserts. Beautiful food photographs are by award-winning photographer Ilva Beretta. This cookbook is available where most books are sold. Or you can buy it through my Amazon affiliate link right above this blog post.
• Disclosure: I was not paid to feature this recipe or cookbook. The cookbook was my personal purchase and I will gladly recommend it to anyone who loves a variety of superb recipes using citrus fruits and oranges.
• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It's the legal thing to do. Thank you. Email me at [email protected]
• Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.

CHOCOLATE-ORANGE MARMALADE BROWNIES

Steps:

• Preheat the oven to 375 degrees F.
• Spread the nuts in a large, shallow baking pan and toast in the oven about 8 minutes, or until lightly toasted.
• Remove and cool, then break them into pieces and reserve.
• Grease a 13x9 1/2-inch baking pan with 1 teaspoon of the butter.
• In the top of a double boiler, over simmering water, place the remaining butter and the chocolate.
• Cover and heat until the chocolate is almost completely melted.
• Remove from the heat.
• Uncover and stir until smooth.
• Add the marmalade, stirring until it has melted and combined with the chocolate.
• Stir in the vanilla extract and orange extract and set aside until it is warm, but no longer hot.
• Sift the flour and salt and reserve.
• In the bowl of a mixer or by hand, beat the eggs until frothy.
• Add the sugar and beat until light colored and thickened (about 5 minutes).
• With the mixer on low, add the warm chocolate mixture, scraping the bowl and beating the mixture for a few seconds to combine.
• Add the flour and salt.
• Scrape the bowl and beat just until the flour has been combined.
• Do not overbeat.
• By hand, stir in the nuts and pour the batter into the prepared pan, smoothing it out with a spatula.
• Bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan.
• Cut into 18 3x2 inch brownies and serve or wrap individually in plastic wrap.
• Full flavor develops after 24 hours.
• Serve alone or topped with ice cream.

MARMALADE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square pan.
• Melt butter and chocolate together over low heat, stirring constantly. Remove from heat.
• Add sugar and marmalade. Beat until blended.
• Add eggs and vanilla; mix.
• Add flour, nuts and salt. Stir to blend.
• Spread in pan. Bake 25 minutes or until edges begin to pull away from sides of pan.
• Cool slightly on wire rack.

MARMALADE BROWNIES

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease the base of a 20cm shallow, square cake tin and line with baking paper. Using an electric hand whisk, beat the eggs and sugar well in a bowl.
• Melt the plain chocolate and butter in a clean bowl in the microwave for 2 minutes on medium, stirring halfway through. (Or melt in a bowl over a pan of just simmering water. Stir until smooth.) Stir well into the egg mixture. Add the flour, nuts and marmalade and stir in. Pour the mix into the tin, spreading evenly. Bake for 30-35 minutes until just set. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Discard the baking paper and cut the brownies into 12 squares.
• Melt the white chocolate buttons in the microwave for 1-2 minutes on medium-low, stirring halfway through. (Or melt over water as above.) Place in a small paper piping bag, snip the end and pipe daisy shapes onto baking paper. Chill in the fridge until set, then remove with a palette knife and place on top of the brownies. They will keep in an airtight box for up to 5 days.