Citrus scented brownies (wheat free)

We had guests staying this weekend, so I thought to myself, what more of a reason do I need to make a batch of brownies? I deviated from my usual brownie recipe and tried a version of the Jaime Oliver recipe from his 30 Minute Meals cookbook.  David bought me the cookbook for christmas last year and I have worked my way through many of the savory dishes but this is my first attempt at anything sweet from the book.




A delicious bite sized piece of brownie

The recipe required little flour and if im honest the end result was not as fudgedy as I would usually like.  The brownie was very much like a rich ganache, it took too long to set and in the end I resorted to putting it in the fridge when it was cooling to speed up the process.  The addition of orange zest is defnitely something I will use the next time I make brownies but I will stick to my usual almond meal based recipe which I feel makes the brownie a touch lighter with a smoother consistency.

Fresh from the oven

I plan to freeze the leftovers in bite size pieces and use them for a quick and easy dessert with a generous scoop of ice cream.
Ingredients

• 1 x 100g good-quality dark chocolate
• 250g unsalted butter
• 200g raw sugar
• 6 tbsp cocoa powder
• 4 tbsp self-raising flour (I used a gluten free mix)
• 4 eggs
• a handful of walnuts
• zest of one orange or mandarin

How to

1. Preheat the oven to 180C
2. Break the chocolate into chunks and place the chocolate and butter in a food processor
3. Add the sugar to the food processor and mix the ingredients into a smooth paste
4. Add the flour and cocoa powder to the food processor and mix together
5. Add the eggs one at a time until just combined
6. Place the mixture in a baking tray at about 2.5cm thickness
7. Sprinkle the walnuts over the top of the mixture and grate the orange zest over the top of the mixture
8. Bake for 20 minutes until almost set
9. Cool on a wire rack in the baking tray until you want to serve (best served slightly warm)