Dark Chocolate & Seville Orange Brownies

Dark Chocolate & Seville Orange Brownies

A gooey grownup brownie with a hint of bright bitter citrus!

Serving Size: yields 1 9 x 9 inch pan of brownies

2 cups sugar

1 ½ cups unsalted butter (softened)

12 ounces dark chocolate

1 ¼ cups all purpose flour

5 large eggs

8 ounces chopped walnuts or hazelnuts (optional)

1 Tbsp vanilla extract

1 tsp sea salt

Blake Hill’s Seville Orange Marmalade

Instructions

1

Preheat oven to to 350 degrees F

2

Line a 9 x 9 inch pan with parchment or grease and flour

3

Stirring frequently, slowly melt chocolate and butter in saucepan warmed over pot of simmering water

4

When melted, stir in 2 Tbsp Blake Hill’s Seville Orange Marmalade then set aside to cool

5

In a bowl, sift flour and mix in salt

6

In separate bowl, beat eggs with sugar and vanilla, then slowly pour into cooled chocolate marmalade mix, then add flour and chopped nuts, beating all the time until fully combined and smooth

7

Pour half of chocolate marmalade mix into brownie pan, spread thin layer of marmalade across this base, then top with remaining chocolate marmalade mix

8

Bake 25 minutes until top dries to pale brown while inside of mix remains moist to capture the delicious gooeyness of a perfect brownie

9

Cool Chocolate Seville Brownie in pan for 10 minutes then place in refrigerator to fully cool and Enjoy!

Dark Chocolate & Seville Orange Brownies

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