1. Melt the butter and dark chocolate in short bursts in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
2.Heat the oven to 180C/fan 160C/gas 4 and line a 20cm x 30cm brownie tin with baking paper.
3.Whisk the eggs and sugar with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you lift the whisk out. Fold the egg mixture into the melted chocolate mixture until combined. Then sift in the flour, baking powder and cocoa, and mix until just combined.
4.Mix in the zested orange, then fold through 2/3 of the chopped chocolate orange. Spoon into the tin and smooth the top.
5.Gently push in the remaining chopped pieces of chocolate orange and scatter over the whole pieces.
6.Bake for 25-30 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.
- 200g salted butter, softened
- 250g dark chocolate, chopped
- 3 large eggs
- 350g golden caster sugar
- 150g plain flour
- 1 tsp baking powder
- 30g cocoa powder
- 1 orange, zested
- 2 x 157g Terry’s Chocolate Oranges, segmented, 3/4 roughly chopped and 1/4 left whole