Marmalade daisy brownies

Marmalade daisy brownies
  • Serves icon Makes 12
  • Time icon Takes 15 minutes to make, 30-35 minutes to bake, plus cooling and chilling

These moist marmalade brownies with white chocolate showcase the classic and delicious combination of chocolate and orange. They are lovely to look at with their decorative daisy topping but we reckon they’re much more lovely to eat!

Nutrition: per serving

Calories
259kcals
Fat
14.3g (7.5g saturated)
Protein
3.8g
Carbohydrates
31.1g (24.8g sugars)
Salt
0.3g
Calories
259kcals
Fat
14.3g (7.5g saturated)
Protein
3.8g
Carbohydrates
31.1g (24.8g sugars)
Salt
0.3g

Ingredients

  • 100g butter, softened, plus extra for greasing
  • 3 eggs
  • 150g light muscovado sugar
  • 150g plain chocolate, broken up
  • 100g self-raising flour, sifted
  • 25g walnuts, coarsely chopped
  • 3 tbsp coarse marmalade
  • 30g white chocolate buttons

Method

  1. Preheat the oven to 180C/fan160C/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.
  2. 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.
  3. 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.

delicious. tips

  1. These keep for up to 5 days but they’re sure to get eaten before then.

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4 votes

Reviews

Read what others say...

  1. The baking time is not right in this recipe. I followed each step down to a tee but reckoned that 30 minutes of baking would be too much. I baked for 22 minutes at 160 degrees (fan) and they still came out overcooked. Lovely flavours but if you’re trying it out – cut down the baking time to 18-20 min.

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