I have a cake recipe which requires a whole orange to be boiled then added to the cake mixture, so I thought that I would try this method for a chocolate and orange brownie recipe.
I used coconut flour as the coconut flour would soak up the moisture without being too dry. I was delighted with the results, as the brownie was indeed moist and not too strong in orange flavour. The Chief Taster loved these and was happily munching these all weekend. The smell of the orange boiling is delightful too! A natural air freshener for your kitchen.
I have also made this adding a few chunks of chocolate into the mixture before popping it into the oven. I’ve not shown this below as I was trying to keep the carbs as low as I could but please feel free to add extra chocolate to yours! It works wonderfully!
Chocolate Orange Brownie
1 large orange
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup erthyritol (or sugar substitute of your choice)
1/3 cup melted butter
2 tspn vanilla essence
1/2 tspn salt
1/2 tspb baking soda
- Place the orange in a saucepan and cover with water. Bring to the boil, then simmer for 1 hour with a lid on.
- Remove the orange from the pan and let cool. Once cool, place in a food processor or blender and blitz until smooth.
- Pre-heat the oven to 350F/180C degrees.
- Line and grease a baking tin (I use a 8 inch square tin).
- In a bowl, place the melted butter, vanilla and eggs and mix well.
- Add the orange mixture and blend until smooth.
- Add the dry ingredients, one at a time into the orange mixture and blend well.
- Pour the mixture into the baking tin, place in the oven and bake for 25 minutes.
Eat and enjoy!
Makes 9 large brownies (cut from an 8 inch baking tin)
Nutrition: Per Brownie – 162 Calories; 11g Fat; 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carb