Prep time: 10 minutes
Cook time: 60 minutes
Calories per serving: 246 (excluding coffee)
Cost per serving: £ 0.14p
200g dark chocolate
100g white chocolate
100 g butter
250g golden granulated sugar
1 teaspoon orange essence
120g plain flour
Break up the dark chocolate and place in a pan along with the butter, sugar and orange essence.
Heat gently until the chocolate and butter melts and into a thick sauce like texture. When the butter begins to melt it may look sticky and clump together. Do not increase the temperature as this will risk scorching the ingredients, just keep it as low as possible and it will be fine.
When melted it will look quite grainy, don’t worry about the grainy texture as the sugar will dissolve when cooking, remove from the heat and allow to cool for about 5 minutes.
Break the eggs into a jug and beat until combined, then add to the chocolate stirring quickly until the eggs have been incorporated.
Once this is done the texture will change and feel very elastic. Add the flour and stir in again until everything is properly mixed. The mixture will be a little more elastic now and look smoother.
Break the white chocolate into chunks and roughly chop with a sharp knife.
Add to the mixture and pour into a greased 7 inch square tin or line with grease-proof baking paper.
Place into a preheated oven at 180 Gas mark 4 and cook for approx 30-45 minutes. The crust will form quickly on top but when you press it gently you need to feel resistance. If it feels too light then insert a skewer or chopstick to see if the mixture is cooked. If the skewer is wet and the mixture is quite thin and the crust is a bit wobbly then keep cooking. If the skewer is wet but the mixture is quite thick and you felt resistance and the crust feels firmer then you should be ok.
Freeze for an on hand tasty treat.
Substitute regular white sugar to drop the price to just 12p each !!.
Served warm with ice-cream is great dessert your friends will love.
Substitute the orange essence for vanilla, almond or even mint for great alternative flavours.
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