Chocolate brownies with orange syllabub recipe

Ingredients

• 200 g dark chocolate, cut into pieces
• 250 g unsalted butter
• 4 eggs
• 4 heaped tbsp self raising flour
• 4 heaped tbsp cocoa powder
• 100 g milk chocolate, chopped
• 100 g mini fudge pieces
• 8 oranges
• 100 g sugar
• 4 tbsp Cointreau
• 400 ml whipping cream

Method

1. Heat the oven to 200°C (gas 6). Melt the dark chocolate and butter gently in a microwave, pausing to stir so the mixture does not overheat.
2. Whisk the eggs with the self-raising flour and cocoa, then fold in the melted chocolate mixture. Spread the batter in a lined baking tray and press the milk-chocolate and fudge pieces into the surface.
3. Bake for 30–40 minutes, until just set, then cool in the tray before cutting into squares.
4. For the fruit layer, zest four oranges, remove their peel and separate them into segments. Squeeze two more oranges into a saucepan, add two tablespoons of the sugar and simmer for about 10 minutes, until syrupy, adding only a little hot water if it becomes too thick.
5. Pour the syrup over the orange segments, add the reserved zest and refrigerate for at least 1 hour.
6. Zest and juice the final two oranges. Stir in the Cointreau and remaining sugar until dissolved, then beat in the whipping cream gradually until it holds soft peaks.
7. Divide the chilled orange segments between serving glasses, spoon over the syllabub and finish with the reserved syrup. Serve with the brownies.